NANA'S PUMPKIN CAKE


4 EGGS

2 CUPS SUGAR

1 CUP CRISCO OIL

2 CUPS FLOUR

1/2 TEASPOON SALT

2 TEASPOONS BAKING SODA

2 TEASPOONS PUMPKIN PIE SPICE

2 - 3 TEASPOONS LEMON EXTRACT

2 CUPS PUMPKIN

BEAT THE EGGS AND SUGAR UNTIL WELL BLENDED. ADD OIL AND CONTINUE BEATING. ADD DRY INGREDIENTS TO THE EGG MIXTURE AND CONTINUE BEATING. ADD THE PUMPKIN AND EXTRACT AND MIX WELL. POUR INTO A GREASED AND FLOURED TUBE/BUNDT PAN AND BAKE AT 350 FOR 55 MINUTES OR UNTIL DONE. LET STAND IN THE PAN 10 MINUTES AND THEN TURN OUT ONTO PLATE TO COOL. SERVE PLAIN, DUSTED WITH POWDERED SUGAR, OR FROST.

BECKY'S CHICKEN GNOCCHI SOUP




4 tablespoons (1/2 stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
Salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup diced cooked chicken breast (you can use a rotisserie chicken) I roast or boil a whole fryer and pick/shred the chicken once its cooked, kinda like NC BBQ
1 (16-ounce/500g) package ready-to-use gnocchi pasta

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

 BILL'S CHOCOLATE TART

 

 Tart Shell Pastry:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed

Filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature

Directions:To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.

Preheat the oven to 350 degrees F.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.

To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away – that means it is beginning to become over baked. Cool before cutting.

 

CINDY WALKER'S CHEESECAKE

　

1 1/2 cups graham cracker crumbs

1/2 cup white sugar

1/4 cup butter, melted

5 (8 ounce) packages cream cheese, softened

5 eggs

2 egg yolks

1 3/4 cups white sugar

1/8 cup all-purpose flour

1/4 cup heavy whipping cream

1.Preheat oven to 200 degrees F

2.Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.

3.In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.

4.Bake at 200 degrees for 3 hours, 20 minutes or until filling is set. Let cheesecake cool, then refrigerate overnight.

NANA'S FRIED SHRIMP

“PEEL AND DEVEIN SHRIMP. IT'S EASIER IF YOU DO THE DEVEINING UNDER COLD RUNNING WATER.  AS YOU ARE CLEANING THE SHRIMP, KEEP AS COLD AS POSSIBLE WITH ICE CUBES.

SOAK THE SHRIMP IN A MIXTURE OF 2 EGGS, 1/4 CUP OF LEMON JUICE, A LITTLE ONION AND GARLIC SALT AND PEPPER FOR 2 HOURS OR MORE.

MAKE A MIXTURE OF SELF RISING FLOUR, SELF RISING WHITE CORN MEAL ( HALF AND HALF ) A LITTLE ONION AND GARLIC SALT AND PEPPER. ALSO, A GOOD HEAVY SPRINKLING OF PAPRIKA. DREDGE THE SHRIMP IN THE MIXTURE GOOD. YOU CAN DO THIS EARLY OR AS YOU ARE COOKING IT.

HAVE SOME CRISCO OIL FAIRLY HOT IN THE FRYING PAN AND BY THE TIME YOU PUT THE LAST SHRIMP IN THE PAN, IT WILL SOON BE TIME TO TURN THE FIRST SHRIMP. DON'T COOK TOO LONG AS THIS MAKE THE SHRIMP TOUGH. 
ALSO, WHEN BUYING SHRIMP, BE SURE THEY ARE NOT PINK BUT PEARLY GRAY. THAT MEANS THEY ARE FRESH.”

NANA'S SPAGHETTI SAUCE - again - she made by feel - found her handwritten recipe!

Brown hamburger and Italian sausage in frying pan.  Add onion and green pepper.  Add cans of tomato sauce, paste or puree, and stewed tomatoes.  Season with oregano, parsley, pepper, garlic and 1/2 to 1 teaspoon sugar and kikomon sauce.  You can add mushrooms.  Cook slow for several hours.

NANA'S CHILI - she hand wrote this - and she made it by feel - sooooo!

Brown onion and green pepper in hot fat.  Add tomato sauce, kikoman sauce to pot, then add ground beef.  As beef cooks in hot sauce, separate meat.  Season to taste with pepper, garlic salt, parsley, and chili powder.  Add onion soup mix.  Cook about one hour, then add drained kidney beans.  If mixture is too thick, add V8 tomato juice.  If too thin, remove cover and let cook down.

Pecan Pie Cookies

Ingredients

·         1 prepared single pie crust (homemade or purchased, I used Pillsbury)

·         2 tablespoons butter, melted

·         ½ cup pecans, chopped

·         ⅓ cup packed brown sugar

·         ¼ cup corn syrup

·         2 eggs

·         ¼ teaspoon salt

Optional

·         ¼ cup semi sweet or milk chocolate chip for decorating.

Instructions

1.    Preheat oven to 400 degrees.

2.    In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.

3.    Unroll dough and using a 3" round cookie cutter, cut out circles. Gently fold about ⅛-1/4" up on the edges.  

4.  Spoon 1 tablespoon of the pecan mixture into each circle.

5.    Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.

6.    Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

Snowball Cookies by Anita

1 cup butter, at room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

Pinch of salt

1 3/4 cups all-purpose flour

1 cup finely chopped pecans

Additional powdered sugar

Using an electric mixer, cream together butter, powdered sugar, vanilla and salt until smooth and creamy. Slowly add flour then pecans and mix until combined.

Roll into 1-inch balls and bake on an ungreased cookie sheet at 275 degrees for 35-40 minutes or until cookies just start to brown on the bottom.

Remove cookies from oven and immediately roll in additional powdered sugar. Once cool, store in an airtight container.

Bacon, Corn & Zucchini Melody

Zucchini, corn, and onions are cooked in a skillet and topped with crispy crumbled bacon and shredded Monterey Jack cheese.

Ingredients:

 4 slices bacon

 2 cups chopped zucchini

 1 1/2 cups fresh corn kernels

 1 small onion, chopped

 1 pinch pepper

 1/4 cup shredded Monterey Jack cheese

Directions:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.

  

Heat the bacon drippings in the skillet over medium heat.  Sauté the zucchini, corn, and onion until tender but still crisp, about 10 minutes.  Season with pepper.  Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Slow Cooker Red Beans and Rice

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Ingredients

• 1 pound of dried red kidney beans
• 3 slices of bacon, chopped
• 2 cups of chopped onion
• 1 cup of chopped bell pepper
• 1/2 cup of chopped celery
• 2 cloves of garlic, minced
• Freshly cracked black pepper, to taste
• 1 teaspoon dried basil
• 1 large bay leaf
• 1/2 tablespoon of olive oil, vegetable or canola oil
• 1/2 pound of andouille or spicy smoked sausage, cut into 1/4-inch slices
• 1 meaty ham bone or 2 ham hocks
• 7 cups of hot water
• Kosher salt to taste, if needed
• Cayenne pepper, to taste, optional
• Hot cooked rice
• Sliced green onion, for garnish, optional
• Cajun seasoning and hot sauce, for the table

Instructions:

Rinse and sort beans and use a quick boil method before adding them to the slow cooker. Put them in a pot, bring to a boil, boil for 10 minutes, drain and transfer to a 6 quart slow cooker.

In a separate skillet, cook the bacon until the fat is rendered. To that, add the onion, bell pepper, and celery and sauté until the veggies are tender. Add the garlic, black pepper, basil and bay leaf into the vegetable mixture, stir together and transfer to the slow cooker. Add the oil to the skillet and sauté the sausage until browned. Transfer to the slow cooker. Add the ham bone. If using ham hocks, use a knife to cut slashes into the fat before adding to the slow cooker.

Add 7 cups of heated water, cover and cook for 5 to 7 hours on high, or until beans are tender and cooked through completely. Remove 1 cup of the beans, draining the liquid back into the slow cooker. Mash beans to form a paste and stir back into the beans. Taste; add salt as needed, and cayenne pepper, to taste, if desired. Scoop over hot, cooked rice, and serve with fresh French bread. Garnish with sliced green onion, if desired, and pass Cajun seasoning and hot sauce at the table.

Taste and add salt only once beans are fully cooked, and then only if it needs it. For extra richness, add up to 1/4 cup (1/2 stick) of butter and stir in at the end. If you pre-soak your beans, you'll need to increase the water so that they cover the beans by about an inch or so.

Pizza Bread for bread machine

1 1/3 cups bread flour
1/2 Cup shredded mozzarella
2 tablespoons sugar
2 teaspoons garlic salt
2 teaspoons oregano leaves
1 1/2 teaspoons bread machine yeast
1 cup pepperoni

Measure carefully, placing all ingredients except pepperoni in bread machine pan in the order recommended by the manufacturer.   Add pepperoni at the raisin/nut signal or 5-10 minutes before last kneading cycle ends.  
Select basic/white cycle.  Use medium or light crust color.  DO. NOT USE DELAY CYCLES.  Remove baked bread from pan and cool on wire rack.

Banana Bread by Anita

1 cup butter, softened

1 ¼ cups sugar

3 large eggs

2 cups mashed ripe bananas (about 5 medium)

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp ground cinnamon

½ tsp salt

½ cup sour cream

Preheat oven to 350.  Spray 2 (8 inch) loaf pans with nonstick baking spray with flour.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy.  Add eggs, one at a time, beating well after each addition.  Add mashed banana, beating until combined.  In a medium bowl, whisk together flour and next 4 ingredients.  Gradually add flour mixture to butter mixture, beating until combined.  Stir in sour cream.  Spoon batter into prepared pans.

Bake for 40 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pans for 10 minutes.  Remove from pans and cool completely.

Mississippi Mud Roast by Anita

 1 2-3 lb beef roast 

1 packet of dry ranch dressing mix

1 packet of dry Au Jus mix

1 stick of butter

4-6 peperonchini peppers (basically a whole banana pepper or mild pepper out of the jar) 

Place roast in crock pot. Dump everything on top. Put on lid and let cook for 6-8 hours on low. DO NOT ADD WATER.

Serve with mashed potatoes or hot noodles…whatever you like!

HOLIDAY BUTTER COOKIES by ANITA

24 Tbsp. (3 sticks) salted butter, softened

1 ¾ cups granulated sugar

2 egg yolks

2 tsp. vanilla

3 ½ cups all-purpose flour

Red, pink, orange, or multicolored decorating sugar

Preheat oven to 350.  In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 2 minutes.  Add yolks and vanilla, beat again to combine, and then beat in flour.

Form dough into 1” balls and arrange on large, un-greased baking sheets, spacing cookies about 2” apart.  Transfer decorating sugar to wide, shallow dishes.  Press 1 ball of dough with the bottom of a decorative patterned glass (I used cookie stamps).  Then dip the glass in sugar and flatten a cookie with it, so the pattern and sugar transfer to the top of the dough.  Repeat with remaining cookies.

Bake until cookies are lightly golden around the edges, 10 to 12 minutes.  Let rest on baking sheets 2 minutes, and then gently transfer to baking racks to cool.

Makes 5 to 6 dozen cookies.

German Apple Pie by Anita

6 medium apples, peeled, cored and sliced, I used granny smith apples
1 cup sugar
1/4 cup flour, I used brown rice flour
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1 cup heavy cream
(1) prepared pie crust

Press the pie crust into the bottom of a deep 9" pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges until they are relatively smooth. Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl. Stir to coat all the pieces and then place the apples into the pie crust. Pour the cream over the apples and bake at 450 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 55-60 minutes. Cool completely before serving. Enjoy!

Crock-pot Candy 

To keep from eating it all, give as gifts!

32 oz dry roasted peanuts (I think I'm going to try almonds!)
12 oz semi sweet chocolate chips
4 oz German sweet chocolate bar (found in baking isle with chocolate chips)...
32 oz white vanilla candy melts (I usually buy these at my local craft store with the cake decorating items. Can also buy online.)

Place ingredients in a crock-pot as listed. Do not stir. Cook on low for 1 1/2 -2 hours - do not open the lid! After cooked, stir and drop by spoonfuls on a parchment paper lined pan. Allow to harden and store in a closed container...THESE ARE ADDICTIVE.

Chicken, Rice and Green Bean Casserole Recipe

10 3/4 ounces cream of mushroom soup
2 cups milk
1 cup white rice, uncooked (do not use instant rice)
2 cups chicken, cooked and cut into bite sized pieces
1 pound frozen green beans, slightly thawed
4 ounces mushrooms, drained
2 tablespoons pimentos, chopped
1 cup shredded cheddar cheese
1 (2.8 oz. container) French fried onion rings

Preheat oven to 350ºF, and prepare a large casserole dish or 9 x 13 inch pan by coating with nonstick cooking spray.

In a large sauce pan, combine milk, cream soup, and rice. Bring mixture to a boil. Reduce heat and add chicken, green beans, mushrooms, and pimentos.
Stir to combine.

Remove from heat and pour into the prepared casserole dish. Spread shredded cheese on top of the mixture. Sprinkle the onion rings on top of the cheese. Bake casserole uncovered for about 20 minutes.

Remove from the oven and cover the casserole loosely with foil to prevent over-browning. Bake an additional 20 minutes.

Anita's Chicken and Stuffing Casserole

Here is what you will need for this casserole:

4 cups of cooked chicken, chopped in bite size pieces (you can use turkey also)

1 (12 or 14 oz.) pkg. herb seasoned stuffing mix (I use Pepperidge Farm or you can substitute your own cornbread crumbled)

1 1/2 stick of butter, divided

1 can cream of chicken soup

1 can cream of celery soup

1 can chicken broth

1 cup milk

1/2 cup finely diced onion

1 cup finely chopped celery

1 cup sliced water chestnuts (optional)

1/2 tsp. seasoned salt

1/2 tsp. black pepper

1/2 tsp. poultry seasoning

Mix chicken, soups, 1/2 can of the chicken broth, milk, onion, celery, water chestnuts, salt, pepper and poultry seasoning.

Melt 1 stick of butter. Mix the butter and the rest of the chicken broth with the stuffing mix. Place 1/2 of the stuffing in a 3 quart casserole dish you have sprayed with nonstick cooking spray.

Pour the chicken mixture over the stuffing layer.

Top with the remainder of the stuffing mixture and dot with butter. Place in a preheated 350 degree oven for 50 to 60 minutes or until hot and bubbly around the edges.

EDITH'S FRESH APPLE CAKE

2 cups sugar
4 eggs
1 1/2 cups oil
1 12 oz. pkg butterscotch drops
3 cups self-rising flour
1 tsp soda
1 1/2 tsp cinnamon
2 tsp vanilla
1 cup chopped nuts
4 cups diced fresh apples

Mix all ingredients (except butterscotch drops) and fold in apples last.

Pour into lightly greased pan and press butterscotch drops in top.  Bake at 350 for 50 minutes and 10 minutes more at 300.

EDITH'S WHITE CLIFF CAKE

1 cup butter
2 cups sugar

3 cups self-rising flour

4 eggs, separated

1 cup milk

1 tsp vanilla

Mix all ingredients together except egg whites.  Beat in egg whites at the end.  Put in pan and bake at 350 for 30-35 minutes.  (I baked at 325 for dark/coated pans at 325)

EDITH'S HOMEMADE PIZZA

Pizza Sauce:
1 cup tomato sauce
1 tsp chili powder
1 tsp vinegar
Dash Worcestershire
Oregano
1 tsp sugar
Dash red pepper
1 tsp garlic salt
1 tsp onion salt

Brown hamburger and onion

Pizza Crust:
1 tsp sugar
1 tsp salt
1 pkg yeast
1/2 cup warm water
1 Tbsp oil
1 3/4 cup all purpose flour

Mix crust and set aside to rise a little.

Put crust on pan; top with sauce, meat, cheese and any other toppings desired.  Bake at 400 for 20 minutes.

NANA'S CUBAN PORK CHOPS

“THINLY SLICE 5 OR MORE ONIONS. CUT 3 GARLIC CLOVES IN PIECES. SPRINKLE ONION, GARLIC SALT, AND PEPPER ON PORK CHOPS. SOAK THE CHOPS ALL THE ONIONS AND GARLIC IN APPLE CIDER VINEGAR, ( ENOUGH VINEGAR TO COVER ALL THE CHOPS ) AND LET IT MARINADE TO A FEW HOURS.

SAUTE' CHOPS IN CRISCO OIL TILL GOOD AND BROWN. TAKE THE CHOPS OUT OF THE PAN AND THEN SAUTE' ALL THE ONION AND GARLIC PIECES. WHEN THE ONIONS ARE SOFT AND BROWN, PLACE THE CHOPS BACK INTO THE PAN, POUR THE SOAKING VINEGAR OVER ALL OF IT. COVER THE PAN AND BRING TO A BOIL THEN LOWER THE HEAT AND COOK FOR 15-30 MINUTES TILL DONE.”

SERVE THIS WITH RICE....IT'S GREAT!!!!

NANA'S CHICKEN AND RICE

“TAKE PARTIALLY FROZEN CHICKEN TENDERS AND CUT THEM INTO SMALL BITE SIZED PIECES. THEY CUT EASIER WHEN REAL COLD. MARINADE IN A MIXTURE OF CANNED EVAPORATED MILK, ONION AND GARLIC SALT AND PEPPER FOR AT LEAST 2 HOURS.

MAKE A MIXTURE OF SELF RISING FLOUR, ONION AND GARLIC SALT AND PEPPER. BREAD THE CHICKEN WITH THIS AND KEEP IN FRIDGE OR COOK RIGHT AWAY IN HOT CRISCO OIL. THE CHICKEN DOESN'T HAVE TO COOK ALL THE WAY BECAUSE IT WILL COOK IN THE OVEN.

AFTER ALL THE CHICKEN PIECES HAVE BEEN FRIED, ARRANGE THE CHICKEN IN A LARGE BAKING PAN.  POUR OUT ANY EXCESS GREASE FROM THE FRYING PAN, LEAVE THE CRUMBLES IN THE PAN. ADD 2 - 3 CANS CREAM OF MUSHROOM SOUP, ANY OF THE REMAINING EVAPORATED MILK FROM THE MARINATING, ONE CAN OF WATER OR

CHICKEN STOCK ( IF NO CHICKEN STOCK, ADD CHICKEN BOULLION CUBES TO THE WATER ) SMOOTH ANY LUMPS THEN ADD ABOUT 1 & 1/2 - 2 CUPS RAW RICE. MIX WELL AND THEN POUR OVER THE CHICKEN IN THE LARGE BAKING PAN. BAKE AT 350 FOR ABOUT ONE HOUR.”

Bill's Pastitsio-

Meat Mixture

2 tbsp olive oil
1 large Peeled and finely chopped onion
2 cloves garlic, chopped
2 pounds lean ground beef
2 large can peeled tomatoes, pulsed on processor (or used chopped tomatoes)
Salt and pepper to taste
1/2 tsp ground cinnamon
1/8 tsp cloves

Macaroni

4 quarts water
salt
1 lb ziti
2 eggs, lightly beaten
2 tbsp butter, melted
1/2 cup grated Parmesan cheese

Béchamel –white sauce

4 tbsp butter
4 tbsp flour

¼ tsp nutmeg
2 cups warm milk –pour it in a bowl and use the microwave for this.
2 eggs, beaten lightly
2 tbsp dry sherry (optional)
1/2 tsp freshly ground nutmeg
1/2 cup Parmesan cheese
Salt and pepper to taste

Instructions:

Meat Mixture

Heat olive oil in a LARGE SKILLET. Saute onion till golden. Add beef and cook till it just loses its red color, then add and garlic and brown it for a minute or two then add the remaining meat mixture ingredients and simmer, uncovered, for 30-45 MINUTES. It should be thick. Set aside.

Macaroni

Meanwhile, bring the water to a boil in a LARGE STOCKPOT. Add salt and ziti and cook, uncovered about 7-8 minutes. Drain and place in a large bowl. Add melted butter and beaten eggs and grated cheeses. Put half this mixture into the bottom of a greased 9x9x2 inch baking pan and top with about 2/3 of the meat mixture. (You’ll reserve the rest of the meat mixture, keeping it warm to serve atop the final dish). Cover the meat with the remaining half of the pasta.

Béchamel

Prepare the white sauce by melting butter in a large saucepan. Stir in flour and cook for a minute. Gradually add the heated milk and the nutmeg, stirring constantly, and cook till thickened and smooth. Beat the eggs in a separate bowl, then stir in 1/2 cup of the béchamel. Blend and stir the egg/sauce mixture back into the béchamel in the saucepan and CONTINUE to stir over low heat till thickened. Add remaining ingredients to the sauce.

Pour the sauce over the ziti and bake at 350 degrees Fahrenheit for 25-30 minutes, or until the top is delicately browned. Let sit for at least 10 minutes. Serve with a bit of sauce atop each serving.

NANA'S PORK CHOPS AND BISCUIT TOPPING

“BUY NICE LEAN LOIN OR RIB PORK CHOPS.

SPRINKLE ONION AND GARLIC SALT AND PEPPER ON THE CHOPS AND SAUTE' IN CRISCO OIL, JUST ENOUGH TO BROWN GOOD. PORK DOES NOT NEED TO BE COOKED THRU BECAUSE THEY WILL COOK IN THE OVEN.

POUR OFF EXCESS FRIED OIL AND SPRINKLE THINLY SLICED ONION IN REMAINING GREASE, COOK TILL SOFT AND BROWNED. ADD ABOUT ONE OR TWO TABLESPOONS OF REGULAR FLOUR TILL A PASTE IS FORMED, THEN ADD ONE CAN OF CREAM OF MUSHROOM SOUP OR CREAM OF CHICKEN AND MUSHROOM SOUP AND ONE CAN OF WATER, OR MORE IF NEEDED TO MAKE THE GRAVY. IF NOT TASTY ENOUGH, ADD ONE OR TWO TABLESPOONS OF KIKOMAN SOY SAUCE IN TO TASTE.

MAKE 2 RECIPES OF BISQUICK BISCUITS OR HOME MADE ONES.

ARRANGE THE CHOPS IN A LARGE BAKING PAN AND POUR THE GRAVY OVER ALL OF THEM. FIT THE BISCUIT DOUGH OVER THE CHOPS AND SEAL THE EDGES TO THE PAN. MAKE A WASH OF EGG YOLK PLUS MILK OR JUST MILK AND DAB OVER THE DOUGH. BAKE AT 350 OR 400 IN THE OVEN FOR ABOUT 20 MINUTES TILL NICELY BROWNED. I USUALLY MAKE A LOT OF GRAVY TO KEEP A BOWL AT THE TABLE.”

THIS RECIPE IS DIRECTLY WRITTEN BY MY MOM, BOBBIE LEWIS, THE VERY BEST COOK AND MOM/NANA IN THE WORLD!!!

DAD'S BEER BASTING SAUCE


1/2 CUP FLAT BEER
2 TABLESPOONS VINEGAR
1 TABLESPOON WORCHESTERSHIRE
1/3 CUP BROWN SUGAR
1 TABLESPOON LEMON JUICE
2/3 CUP CHILI SAUCE
2 TABLESPOONS HONEY

COMBINE ALL INGREDIENTS IN A SAUCEPAN AND HEAT,  STIRRING, UNTIL SUGAR DISOLVES.

GREAT TO USE ON HAM!!

RACHEL'S TERIYAKI SAUCE

1/4 cup soy sauce

1 cup water

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

5 tablespoons packed brown sugar

1-2 tablespoon honey

2 tablespoons cornstarch

1/4 cup cold water

Directions

1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating..

2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

3 Heat until sauce thickens to desired thickness.

4 Add water to thin if you over-thick it :).

Diane’s Cucumbers in Sour Cream

2 med. cucumbers, thinly sliced
1 med. onion, very thinly sliced
1/2 c. dairy sour cream
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt

In a bowl combine the cucumbers and onion. Stir together sour cream, sugar, vinegar and salt; toss to coat vegetables.

Cover and chill; stir occasionally.

Bill’s Tzatziki

1 Cucumber

2 small Greek Yogurts

4 cloves Garlic

splash Lemon

1 tsp Dill

Salt and Pepper to taste

1 tbsp Olive Oil-the greenest you have! :)

Peel and seed the cucumber, then grate and drain the cucumber for an hour in a sieve.

Add together all the ingredients and chill for 2 hours for max fusion, or whenever you want for expediency.

PEANUT BUTTER BALL

8 oz cream cheese

1 cup powered sugar

3/4 cup creamy peanut butter

3 tbsp brown sugar

Peanut butter chips

Choc chips

Blend the cream cheese, powdered sugar, peanut butter and brown sugar together.

Shape into a ball and chill.

Roll in the chips and serve with Graham cracker Sticks or Teddy Grahams.