Baba's
Sweet Potatoes
1 large can Sweet Potatoes
1 cup brown sugar
½ cube butter
¼ cup water
½ teas. salt
1-2 cloves
Arrange sweet potatoes in baking dish (drained) combine remaining ingredients in sauce pan and boil for 5 minutes. Pour sauce over potatoes and bake at 375 F. for 45 minutes, basting occasionally.
A family favorite.
My Grandmother's
recipe that she starting making in the 1930's.
Even though she's gone we continue to
serve it at Holiday dinners. Last year my daughter
made it!
Hot
Spiced Cranberry Juice
1 quart cranberry juice
1 teaspoon whole allspice
1 cinnamon stick
3 tablespoons lemon juice
3 tablespoons sugar
Combine all ingredients in saucepan and heat to boiling.
Strain into fondue pot.
Keep cranberry juice mixture hot over low heat. Serve hot in mugs or cups.
Makes 6, 5-ounce servings.
A delicious alternative to the traditional Hot Spiced Cider. My family loves warming up with a mug of this on cool Fall days!
Homemade
Irish Creme
(also known as "Bailey's")
1¾ cups
whiskey (or less depending on the strength
you want. I use only 1 cup.
Also, inexpensive middle of the road is okay.
For whiskey lovers, Jameson or something
similar is best)
1 (14 oz) can sweetened condensed milk
1 cup whipping cream
4 eggs
2 tbl choc syrup
2 tsp instant coffee granules
2 tsp vanilla extract
1 tsp almond extract (Torani brand almond
syrup is best)
In blender, combine all ingredients; blend
until smooth. About 2 minutes.
Store tightly
covered in refrigerator up to a few months
(it won’t last that
long!)
Shake bottle well before serving, and return
remaining liqueur to refrigerator.
~From Cathey A.
Flan
6 eggs
1 can (14 oz) sweetened condensed milk
1 can evaporated milk
1 tsp vanilla
2 cps sugar (1 cup in the mix and 1 cup to
caramelize)
1 tsp cinnamon (optional)
Mix all ingredients
with the exception of 1 cup of sugar in
a bowl and set aside. On
the stove, put the remaining 1 cup of sugar
in a small, nonstick pan and cook until completely
liquid. Immediately take the sugar and brush
it around (with a wooden or metal spoon)
the bottom and sides of the pan or mold that
the flan with be in. Pour the mixture into
the pan and bake at 350 degrees for 45 min,
or until the top isn’t liquidy.
~From Allison A.
Pea
Salad
1-1½ bags
frozen peas
1 can sliced water chestnuts
Sliced green or red onion
1 pkg imitation crab (or use real)
2 tbl lemon juice
Salt and pepper to taste
½ cup or more mayonnaise
Take frozen peas and put in pot. Pour boiling
water over then and let sit 2 min in the
water. Drain and let set in a colander for
another 2 minutes. Pour cold water over them
to stop the cooking, then let them sit and
drain well in the colander. (They should
be pretty dry before mixing with the other
ingredients)
When dry, add the water chestnuts, onion,
crab and lemon juice. Stir in the mayo and
add salt and lots of pepper.
Taste and add more mayo if not creamy enough,
and more lemon juice if you need more tartness.
Also, adjust salt and pepper, if needed.
Chill 3-4 hours or overnight.
~From Dena C.
Mexican Lasagne
2 lbs of ground meat (chuck)
1 large bottle of mild picante sauce
1 can black beans
2 small cans of green chilies
Taco seasoning to taste
Flour tortillas
Black olives
Shredded cheddar cheese
Brown and drain ground meat, return to pot and add picante sauce to your liking, black beans green chilies. And taco seasoning (to taste). Let this mixture simmer, the longer the better.
Layer the flour tortillas, the meat mixture and the shredded cheddar. Continue to layer, last layer will be cheese and black olives. Bake at 350 until bubbly.
Serve with sour cream on top. Enjoy!
~From Dona A.
Jackie’s
Artichoke Dip
1 can (14 oz) artichoke hearts, drained
and chopped
1 cup mayo
1 cup grated parmesan
1-2 cloves chopped garlic
Dash of Tabasco sauce
Mix all the ingredients together and then
bake 350 degrees for 25 min. Serve with veggies
or crackers.
~From Jackie H.
Cheesy
Potatoes
1 (2 lb) bag frozen hash brown potatoes
1 can cream of chicken soup
1 cup chopped onion
2 cups sour cream
2 cups grated sharp cheddar cheese
1 tbl Poppy seed
Salt and pepper to taste
Crushed corn flakes
1 cube melted butter
Paprika
Mix potatoes, soup, onion, sour cream, cheese,
poppy seed and salt and pepper. Pour into
9 x 13 baking pan. Top with crushed corn
flakes well mixed with melted butter. Sprinkle
lightly with paprika. Bake 1 hour at 350
degrees.
~From Meghan A.
Tomato
Salad on Toast
2 pounds garden ripened fresh tomatoes
Blanch tomatoes to remove skins. (Sometimes
I omit this step) Cut in half and squeeze
out seeds. Cube into a bowl.
Add: 1 teaspoon Balsamic vinegar
2 Tablespoons garlic flavored olive oil (or
just regular olive oil)
12 leaves fresh basil, cut up
Salt and a grind of fresh pepper
Toast thickly sliced French bread on one
side under the broiler. Turn over, put the
tomato mixture on the untoasted side of the
bread. Add grated Mozarella cheese on top.
toast in the oven until cheese melts.
Yummmmm.
~From Valri D.
Grilled
Veggies
Pick
your veggies; yellow & green summer
squash, pick your peppers, red, yellow, green,
orange… one or two big sweet onions,
three or four portabellas, all cut into strips.
Mix together in a big mixing bowl. Pour olive
oil over the cut veggies, just enough to
coat lightly.
Pour good balsamic
vinegar over and mix well with oil and
veggies. If cooking soon,
sprinkle in ¼ cup +/- Parmesan cheese,
mix well so everything is coated. Cook on
a medium hot grill until everything begins
to caramelize. If not cooking soon, cover
and refrigerate to marinate. When ready to
cook, add the cheese.
~Rosemary D.
