Homemade Orange Sherbert

I made this alot in the 60's and 70's. Yummy

 

6 pack of orange crush soda, 12 oz. bottles

 

1 reg. can chunked pineapple

 

1 can of Eagle Brand Condensed Milk

 

Pour all in Ice Cream Freezer and freeze accori\ding to the directions on your Ice Cream Freezer.

 

BANANA PUNCH

 

I got this recipe from Eddie's Kindergaten teacher,

Miss Krumholz in 1974, It is great!

4 to 6 medium bananas (blended)

16 ounces pineapple juice

2 - 8 ounce frozen concentrated lemon juice

1 - 16 ounce frozen concentrated orange juice

3 cups water

2 cups sugar

Mix together and freeze over night or longer. Add to 2 to 3 liters of 7up or Sprite.

HOG HEAD CHEESE

 

 

My mama loved this stuff, she made her own :)

3 or 4 hog feet

1/2 hog head

2 tablespoons all spice

1/2 cup vinegar

salt to taste

hot pepper or hot sauce to taste

Have butcher clean head and feet. Cover head and feet with water and boil until meat falls off the bones. Remove head and feet from liquid. Mince meat fine, removing all small bones and fat. Place liquid in refrigerator overnight. Next morning, skim off grease. Boil liquid until just enough is left to cover meat. Add meat, vinegar and s easonings (consistency of thin pudding after meat is added) Pour in moulds, set in refrigerator until completely cold. This will harden into a jelly which can be sliced. Serves 18 or more.

CRUSTLESS EGG PIE

WOW this is good!

4 eggs

1 3/4 cups sugar

1/2 cup flour

1 3/4 cup milk

1 tsp. vanilla or lemon

4 tbsp butter

Mix all together and pour in 9" pie pan. Bake at 325 for 45 minutes or until golden brown.

FRIED FROG LEGS

The first time I had Fried Frog Legs I was 14 and Aunt Sue made them, My Uncle Slim and the boys ( my cousins, Robert, Jerry and Bobby had went gigging, they had a whole mess of them. Oh they were so good.. Aunt Sue died in 1969 and I can still taste them.

12 frog legs

One cup of flour

One cup of bread crumbs

One egg

Salt and Pepper

One stick of butter

Wash frog legs thoroughly. Place legs in pan.

 

 Marinate in lemon juice covered with crushed ice.

Refrigerate for three or four hours. Rinse.

 

 Roll in salt and peppered flour. Dip in beaten egg and roll in bread crumbs.

 

 Fry in butter until golden brown. Serve at once.

BUTTERMILK CORNBREAD

This cornbread has it's own unigue taste. I love it :)

 

1 cup all-purpose flour

1 cup yellow, white, or blue cornmeal

2 to 4 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

2 eggs

1 cup buttermilk or sour milk

1/4 cup cooking oil

Grease a 9x9x2-inch baking pan or two 9x5x3-inch loaf pans. Set aside. In a large mixing bowl stir together flour, cornmeal, desired level of sugar, baking powder, salt, and baking soda. In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk mixture to flour mixture and stir just until moistened (batter should be lumpy).
Pour batter into prepared pans. Bake in a 425 degree F. oven for 20 to 25 minutes or until golden brown. Serve warm.

Note: If desired and using loaf pans, cool, wrap, and freeze 1 of the baked loaves. Before serving, rewrap frozen loaf in foil and place in a 375 degree F. oven about 25 minutes or until heated through. Servings: 8 or 9

CHINESE EGGROLLS

I Love These Eggrolls!

2 Heads Cabbage (cut 1/8" wide x 1" long)

4 Chicken breasts (cooked and shredded)

2 green onions (chopped )

2 carrot (shredded)

1 c Mushrooms (chopped)

1 packages spring roll wrappers

1 Egg yolk

1. In a medium pot, bring water to boiling. Add chicken breasts, reduce heat to medium, and cook for ten minutes. Remove chicken, allow to cool, remove skin, bones, and shredded chicken into small pieces by hand. Put into bowl and set aside.
2. Cut cabbage head into 4 quarters, then cut cabbage into 1/8" x 1" pieces; set aside. Shred carrot, chop mushrooms, onion, and using a container, mix all the vegetables together. Using a large pan, bring half a pan full of water to boil. Briefly submerge the mix vegetables in the boiling water for about 1 minute. Drain vegetables and set aside to cool.
3. When vegetables cool, mix chicken and vegetables. Crack open an egg, discard eggwhite, place yolk in a small bowl. Remove the eggroll wrappers. One at a time, place a wrapper on flat surface with one corner pointing toward you.  Place 1 cup of chicken and vegetables fill in center of wrapper. Slowly fold the corner furthest from you over the filling. Then fold the two side corners toward the middle.  With your fingers pressing hard on the filling to keep it tight, carefully fold the last corner over the filling and completely wrap it around. Put some egg yolk on the tip of the last corner to help it seal.
4. In a medium pan, fill  2" deep with cooking oil and bring it to boiling. Slowly place the eggrolls, one at a time into the hot oil. Reduce the heat to medium and cook the eggrolls for 10 minutes for until the outside is golden brown. Fry the eggrolls a few at a time in order to insure that they cook evenly. Repeat until all the eggrolls are cooked. Serve with sweet and sour sauce or sweet chili sauce.

CROCKPOT CHICKEN NOODLE SOUP

GOOD STUFF !

1 large Onion -- sliced

2 Carrot -- sliced

2 Celery stalks -- sliced

4 ounces Mushrooms

2 teaspoons Salt

1/2 teaspoon Pepper

1/4 teaspoon Thyme

1 tablespoon Parsley

10 ounces Peas -- frozen

2 1/2 Chicken breast

5 cups -Water

3 cups Noodles

Place all ingredients in crockpot, except noodles, in order listed. Cover and cook on LOW 8 hours (HIGH 4 hours).
Add noodles. Cook on HIGH another 1/2 to one hour until noodles are cooked.

GRANDMA'S RICE PUDDING

3 slightly beaten eggs
2 cups of milk
1 1/2 cup cooked white rice
1/2 cup sugar
1/2 cup raisins
1/2 cup walnuts, broken
1 teaspoon vanilla
1/2 teaspoon salt
ground cinnamon

Preheat oven to 325 degrees, F. In a large bowl, combine all ingredients except cinnamon; mix well. Pour into a glass baking dish. Bake at 325 degrees for 25 minutes. Stir. Sprinkle with cinnamon. Continue baking until knife inserted halfway between center and edge comes out clean, 20-25 minutes longer. Serve warm or cold, plain or with light cream. Serves 6.

OH SO GOOD CORNBREAD CASSEROLE

l box corn bread mix (8 to 81/2 oz.)
l can drained whole kernel corn 15oz
l can cream style corn 14-14 1/2 oz
l egg
2 T. butter, melted
1/4 tsp. garlic
1/4 tsp. paparika

Combine all ingredients. Pour into 11x7x2"greased baking dish. Bake 400 degrees for 30 min.

CUCUMBER SALAD

I bought some cucumber seeds in the spring, now we have cucumbers coming out our ears.. This is a great way to use them up :)

2 Large peeled cucumbers

1 large onion

3 cups water (cold)

1 cup sugar

Slice cucumbers and onions, set aside. have a large bowl with lid add the water and sugar, then place the cucumbers and onions in the sugar water. refrigerate it for at least an hour before eating. What's good about this recipe is if you don't eat them all at one sitting you can put them back in the refrigerator and eat at next meal.

BAKED CORNFLAKE CRUSTED CHICKEN

 

Very Good.... And Waist Friendly :)

4 boneless skinless chicken breasts
4 egg whites
2 cups cornflakes
1 tablespoon garlic
salt and pepper to taste

1. Preheat oven to 375 degrees.

2. Combine crushed cornflakes, pepper, and garlic salt (to taste) in a mixing bowl.

3. Coat chicken with egg whites and drag them through the cornflake mixture.

4. Place chicken in a lightly greased baking dish and bake in oven for 35-45 minutes.

Note: Adjust the amounts of all ingredients according to how many you will serve. This one makes 4 servings.

ROUND STEAK BARBECUED

So Good!

2 lb round steak
1 sliced medium onion
3 tbsp sugar
2 tsp seasoned salt
3 tbsp Worchestershire sauce
2 tbsp mustard
1 8 oz can tomato sauce
1 cup water

1. Cut meat into bite-size pieces.
2. Combine meat and all other ingredients in a crockpot (slow cooker).
3. Cook on low for 4 to 6 hours. Serve over rice.

SOPAIPILLAS

The first time I ate these little hollow pillows of delight was at Poncho's Mexican Restaurant. Mom and I loved that place and ate there often. My fave way to eat these is with butter and honey..  And best of all, they are so easy to make and well worth your effort. ENJOY!


2 cups all-purpose flour
2 tsp  baking powder
1 tsp  salt
2 Tbs vegetable shortening
3/4 cup  cold water
Oil for deep frying
Powdered sugar and cinnamon for dusting, Or Serve with Butter and Honey while hot..

Sift the dry ingredients together. Cut in the shortening with fork until the mixture is the texture of cornmeal. Add the water gradually to form a dough. Knead on a lightly floured surface until smooth. Roll as thin as possible and cut into 3-inch squares. Fry in hot (375F ) oil until puffed and golden brown on both sides. Drain on paper towels and dust with powdered sugar and cinnamon. Makes about 20

Frozen Bread Dough

 

 

6-1/4 cup unbeached flour or bread flour
2 pkg. dry yeast
2 cups skim milk
3 tbsp. butter , melted
1/3 cup sugar
2 tsp. salt
2 eggs, slightly beaten 

    In a mixing bowl, combine 2-1/2 cups flour and yeast.  In a saucepan, heat milk, butter, sugar and salt just until warm (115 to 120º), stirring constantly until butter almost melts.  Add liquid to dry ingredients in mixing bowl along with eggs.  Beat at low speed 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Stir in remaining flour as you can, mixing in with a spoon.  Turn out onto a lightly-floured surface.  Knead in enough flour to make a stiff dough, smooth and elastic,.6 - 8 minutes total).  Divide dough into thirds.  Shape each portion into loaves or rolls.  Store in freezer container with a double thickness of waxed paper between.

 

  Makes 3 loaves.

FLAG CAKE FOR THE 4th OF JULY !

2 pints strawberries, divided
1 pkg. (10.75 oz.) frozen pound cake,
thawed, cut into 10 slices
1 1/3 c. blueberries, divided
1 tub (8 or 12 oz.) Cool Whip whipped topping, thawed

Slice 1 cup strawberries; set aside.
Line bottom of 13x9-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup blueberries and whipped topping.
Place strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings.

GREEN CHILE QUESADILLAS

 
This has to be one of my all time favorite dishes!

2 c. (8 oz.) shredded cheddar cheese
1 can (4 oz.) diced green chiles
1/2 c. whole kernel corn
1/4 c. (about 2) sliced green onions
10 (6-inch) fajita-size flour tortillas
Salsa
Chopped fresh cilantro (optional)

Combine cheese, chiles, corn and green onion in medium bowl. Spread 1/3 cup cheese mixture onto one half of each tortilla; fold tortilla in half. Spray large skillet with nonstick cooking spray; place two quesadillas in skillet. Cook each side over medium-high heat until golden brown and cheese is melted. Repeat with remaining ingredients. Cut each tortilla in half. Serve with salsa and cilantro..Makes 10 servings.

DIANE'S GERMAN APPLE STRUDEL

  1/4 c. apple brandy
1/2 c. raisins
1 1/4 lbs. Granny Smith apples, peeled and chopped
1/2 c. sugar
1/4 c. all-purpose flour
1/4 tsp. cinnamon
1 tsp. lemon extract
10 sheets phyllo dough
6 Tbls. (3/4 stick) butter, melted
1 Tbls. confectioner's sugar

1. Heat oven to 375 degrees F. In small saucepan, heat brandy. Add raisins; let stand to plump, about 10 minutes.
2.For Filling: Combine apples, sugar, flour, cinnamon,lemon extract and raisins with accumulated liquid in large bowl.
3. Unroll phyllo on work surface; cover with damp towel. Lay out 1 sheet. Brush lightly with butter. Place another sheet on top; brush with butter. Repeat 8 more times, brushing each layer with butter.
4. Spoon filling along a long side of phyllo, 3 inches in from edge, leaving 1 inch at either end. Fold both short sides over filling. Fold 3-inch-wide-long strip over filling; roll up, jelly-roll style. Place, seam side down, on ungreased rimmed baking sheet. Make 6 slits on top. Brush with butter.
5. Bake in 375 degree F. oven 35 to 40 minutes, until nicely browned. Let cool on rack. Dust with confectioner's sugar. Serves 8.

Pigs In Blankets 2

 

1 pkg. frankfurters
10 slices bacon
1 can biscuits
5 slices cheese

     Heat oven to 450ºF.  Take each frank, wrap 1/2 slice cheese around it.  Take 1 slice bacon and wrap over frank and cheese.  Wrap 1 biscuit around frank.  Continue until ingredients are used up.  Place on cookie sheet and bake until golden brown.  Serve hot.  

Baked Fish Fillets

 

1/2 cup zesty Italian dressing
3/4 cup bread crumbs, plain, Italian style or garlic & herb
1 lb. fresh or frozen white fish fillets (1/2" thick), thawed 

 

    Heat oven to 450°F ,Lightly spray 15x10x1" baking pan with cooking spray.  Pour dressing into shallow dish.  Place bread crumbs in another shallow dish.  Dip fish into dressing; coat evenly with bread crumbs.  Place in pan.  Bake 8 - 12 minutes, until fish flakes easily with fork 

 

 Makes 4 servings.

Mama's Blueberry Peach Cake

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

1/2 teaspoon vanilla (or ¼ tsp almond extract, if you prefer, or a blend of both)

2 large eggs

1 1/2 cups blueberries, rinsed, picked over and drained (thaw and drain first if using frozen berries)

1 small to medium sized peach, halved, pitted, and cut into slices

1 teaspoon lemon juice

 

Preheat oven to 350°F.  Grease and flour (or spray with Baker's Joy) a 9-inch round cake pan, then line the bottom with parchment paper. Alternatively, use a 9-inch spring form pan, and grease and flour the inside of pan.

1.   In a medium-sized mixing bowl, combine 1 cup of flour with baking powder and salt; set aside.

2.      Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, about a minute more.

3.  Add the eggs one at a time and beat until well blended. Reduce mixer speed to low and slowly add the flour, beating until smooth, but don't over-beat. A minute should be adequate.

4.  Pour the batter into the prepared cake pan.

5.    Combine the berries and peaches with a teaspoon of flour and the lemon juice in a bowl. Spread the fruit mixture over the top of the cake, arranging in a pretty fashion.

6.  Bake on middle rack in oven  at 350°F for about an hour, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes.

7.  Use a butter knife to slide around the edges of the cake to loosen it from the pan. Transfer the cake to a cake plate, berry side up.

Sprinkle the cake with powdered sugar before serving, or drizzle with a powdered sugar glaze, or even with maple or blueberry syrup at breakfast. It would also be perfect with a scoop of homemade vanilla ice cream for dessert!

Let me know how you like it; enjoy!

Mock Kettle Popcorn

 

 

I found this in a email I got from a list I am on.. ENJOY!

 

 

8 cups air-popped popcorn
1 pkt. Splenda© or other artificial sweetener
1/4 tsp. salt-substitute, like No-salt©
enough cooking spray, butter-flavored

     Spray popcorn with a butter-flavored cooking spray.  I spray the top layer, shake or stir the bowl, spray again, repeating 2 or 3 times.  Add a packet of sweetener, sprinkle with the salt-substitute.  Makes 4 (2-cup) servings.

Nutritional Info Per Serving: Cal: 61.6; Fat: 0.7g; Carb: 12.6g; Pro: 1.9g;

Blackberry Dumplings

 

 

 

optional: whipped topping:

 

    Place blackberries in large covered pot, add 1/2 cup sugar, 1/3 cup water and bring to a boil.  In the meantime, in a small bowl, mix Bisquick, milk, egg, oil and remaining sugar to form a dough, but not as thin as pancake dough, not as thick as biscuit dough, to be dropped from spoon.  Into boiling berries, drop by spoonful, spacing over top of pot.  Reduce heat immediately to medium-low and cover.  Steam approximately 15 minute.  Do not remove lid first 15 minutes so dumplings will cook through.  Serve. topped with whipped topping.

Easy Chocolate Brownies

 

 

1/2 cup sugar
1/4 cup evaporated milk
1/4 cup butter or margarine; (1/2 stick)
8 oz. Hershey's© semi-sweet baking chocolate, broken into pieces
2 eggs
1 tsp. vanilla extract
3/4 cup all-purpose flour
1/4 tsp. each baking soda, salt
3/4 cup chopped nuts; optional

    Heat oven to 350ºF (175ºC).  Grease a 9x9" baking pan.  In medium saucepan, combine sugar, evaporated milk and butter.  Cook over medium heat, stirring constantly, until mixture boils; remove from heat.  Add chocolate, stirring until melted; beat in eggs and vanilla.  Stir in flour, baking soda, salt and nuts, until well blended.  Pour into prepared pan.  Bake 30 - 35 minutes, until brownies just begin to pull away from sides of pan.  Cool completely in pan on wire rack.  Cut into squares.  Makes about 16 brownies.

No Cook Raspberry Jam

 

 

4 cups smashed raspberries

1 pkg. no sugar added fruit pectin (Ball© makes a great one)

1-1/2 cup sugar or Splenda©

     Put fresh berries in plastic sealable bag and smash until desired consistency,  In a bowl combine sugar and pectin mix and mix well.  Pour in berries when ready, measure into whatever freezer container you wish to store jam in, seal and let sit 30 minutes untill thickened, then put in freezer.  Makes 64 servings.

Note: you can use any berries for this

Chicken Salad

 

 

8 cups torn salad greens

1 mango, sliced

4 small, grilled boneless skinless chicken breasts

 

1 cup seedless grapes, halved

1/4 cup  Extra Virgin Olive Oil Raspberry Dressing

 

    Cover platter with greens.  Top with remaining ingredients

Microwave - Foolproof Pralines Recipe

 

 

2 cups of light brown sugar
1/2 pt of whipping cream

Instructions Mix together and microwave for 12 minutes. After microwaving, stir in 2 tablespoons of butter and 2 cups of pecan halves. Stir until the shine is gone. Drop onto foil in spoonfuls to your desired size. Let cool and set and enjoy.

Chocolate Vinegar Cake

 

Easy and sooo good !!!

3 c. Flour
1/2 c. Cocoa
2 c. Sugar
2 tsp. baking soda
2 tbsp. Vinegar
2 tsp. Vanilla
2/3 c. Vegetable oil
2 c. Tepid water

Mix dry ingredients in 13 x 9 x 1/2 inch ungreased pan. Make three (3) depressions putting vinegar, vanilla and oil in, one per each hole. Pour water over all. Mix. Bake 30 to 35 minutes at 350 degrees. Cool in pan. Cut and serve.

Cool Veggie Salad

 

This is great on a hot sultry texas day :)

 

1 head cauliflower, cut into pieces
1 bunch broccoli, cut into pieces
10 oz. frozen peas
1/4-1/2 cup onion

dressing:
1 cup sour cream
1 cup salad dressing like miracle whip
1 package Hidden Valley ranch dressing mix

 

Mix dressing ingredients. Pour dressing over veggies and chill overnight. Will keep well in the fridge for several days.

Quick and Easy Brunch Scramble

 

 

1/4 cup chopped sweet red bell pepper

1 can rotel tomatoes with green chiles, drained

1 green onion, chopped

salt and pepper to taste

1/4 cup skim milk

6 whole eggs

1/2 cup any shredded cheese

 

 

Mix together the pepper, tomatoes and onion. Add salt and pepper. Stir fry over medium high heat is nonstick pan that has been coated with cooking spray. Cook stirring frequently until most of the liquid evaporates. Meanwhile stir together the eggs and milk with a whisk. After most of the liquid has cooked out of the tomato and pepper mixture stir in egg mixture and continue stirring until eggs are set. Remove from heat and sprinkle with the shredded cheese.

Hot Spiced Apple Cider

 

I could drink this instead of coffee anyday :)

 

1/4 cup packed brown sugar

1/2 teaspoon whole allspice

1 teaspoon whole cloves

1 cinnamon stick

1/4 teaspoon salt

1 pinch ground nutmeg

1 large orange, quartered with peel

2 quarts apple cider  
Directions
 
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.

Trail Drive Chicken Fried Steak

 

1 pound cubed or tenderized round steak
Black pepper
1 egg
2 tablespoons water
1 cup all-purpose flour
1 cup vegetable oil
Salt

Divide cubed round steak into 4 serving size pieces. Sprinkle with black pepper. With a fork, lightly mix eggs and water. Dip each steak portion into flour, then in egg mixture and again in flour.

Heat oil in a cast iron frying pan ( or whatever you have ) to 350 to 360 degrees F. Fry steaks until golden brown. Turn and fry on other side until done. Drain on absorbent paper. Sprinkle with salt.

 

For Cream Gravy

 ( I use 2% or whole milk, depending on what I have at the time ).

 

Pour all but about 1/4 of grease out of skillet, and add 1/4 cup of all purpose flour to grease, sprinkle with salt and pepper, ( I like a little salt and a lot of black pepper ).

 

Cook untill it just starts turning color ( a pale tan ). Now add a cup of milk/cream, your choice, and stir until it starts thickening.. if it gets to thick, just add a little more milk, a little at a time.. you want it to be able to pour it over the steak, or ladle it over it..

 

So So Good !!!

Trailride Cornbread

I make these on my griddle or in my cast iron skillet. I like them best the size of small pancakes. Love em !!!

 

4 cups cornmeal
1/2 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onion
1 to 2 finely chopped jalapeno peppers
2 tablespoons granulated sugar
1 1/2 tablespoons salt
2 teaspoons black pepper
1 (16 ounce) can creamed corn

Boil a pan of water.

Mix cornmeal and vegetable oil well in a large bowl. Add just enough of the boiling water to form a dough that could be made into a ball. Add remaining ingredients except for the creamed corn. Mix to blend, then add creamed corn.

Coat the bottom of a cast iron skillet with vegetable oil. Heat over medium heat. Remove one cup of the cornbread mixture from the bowl, and add it to the skillet. Flatten out the cornbread, and cook as you would a pancake.

Easy Cookies

 

1/2 cup each granulated sugar, white corn syrup
2 cups peanut butter
3 cups corn flakes

    Mix sugar and corn syrup in 4-qt. saucepan.  Stir over low heat until sugar is melted and syrup is clear.  Stir in peanut butter.  Stir in corn flakes.  Drop by tsp. onto wax paper.  Let cool. 

Easy Cheesecake

 

 

'1 graham cracker pie crust
1 pkg. (8 oz.) softened cream cheese
1/3 cup sugar
2 tsp, vanilla extract
1 cup sour cream
8 oz. Cool Whip, slightly thawed
optional: 1 can or jar cherry topping

Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip. Spoon into pie crust and chill 4 hours. If desired, use optioal cherry topping shortly before refrigerating. Makes 10-12 servings.