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Monday, October 29, 2012

Boiled Raisin Cake

1 Package raisins
1 cup nuts
2 cups sugar
1 cup shortening
2 cups hot water┬║
Boil the above 5 minutes, let cool.

Add:
4 Cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon cloves
Bake 1 hour in 325 degree oven

Thursday, October 25, 2012

Chicken Broccoli Casserole

2 cups cheese
4 cups bread crumbs
2 cups cubed chicken
2 cups milk
1 cup chicken broth
1/2 teaspoon salt
1/2 cup margarine
1 pound tender broccoli or frozen broccoli
1/2 cup flour
1/2 cup margarine Mix together bread crumbs, margarine, and cheese. For sauce, melt margarine, add flour, stir. Add milk, broth, and salt. Stir with a wire whisk until thick and smooth. Layer in a buttered casserole pan. Crumbs, broccoli, chicken, sauce, repeat. Top with remaining bread crumbs. Bake at 350 degrees for 30 minutes. Can use turkey instead of chicken.

Sunday, October 21, 2012

Pear and Raspberry Jam

10 medium pears
juice from 1 lemon
1 pint frozen red raspberries
5 cups sugar
1/2 package pectin
1 small raspberry jell-o Put pears in blender, cook pears, sugar, and lemon juice 20 minutes, or until thick and transparent. Add pectin, cook a few minutes longer, add berries and jell-o.

Wednesday, October 17, 2012

Jello Dumplings (Grandpa R's Special Recipe)

3 cups water
2 cups flour
1/2 teaspoon salt
light cream
1 package red jello
3 teaspoons baking powder
1 egg Combine flour, baking powder, salt. Add beaten egg and enough cream to make a batter. Boil water and jell-o, drop dumplings into boiling syrup by spoonfuls. Cook 20 minutes.

Saturday, October 13, 2012

Pecan Pie

3 Eggs
1/2 Teaspoon salt
2/3 Cup of sugar
1/2 Cup of butter melted
1 Cup corn syrup
1 1/2 cups pecan halves Heat oven to 350┬║
Beat eggs, sugar, salt, butter and syrup with hand beater. Stir in pecans. Pour into pastry lined pie pan. Tent a piece of tin foil over the top of pie. Bake for 40-50 minutes or until set. Remove the foil the last 10-15 minutes so the crust and pecans will brown.

Tuesday, October 9, 2012

Divinity Candy

4 cups sugar
1 cup water
1 teaspoon cream of tarter
1 cup corn syrup
4 egg whites
1 cup chopped nuts Beat egg whites, set aside. Boil sugar, corn syrup, add cream of tarter to a soft ball stage. Pour half into beaten egg whites. Cook the rest of the syrup to crack stage. Pour it into egg whites. Beat until it stands alone. Add food coloring and flavoring of your choice. Add nuts just before it sets up. Drop by a spoon on wax paper or a buttered pan.

Friday, October 5, 2012

Bread and Butter Pickles

4 quarts sliced cucumbers
2 large garlic cloves chopped
1/2 cup chopped onions
1/2 cup salt
4 1/2 cups sugar
1 cup brown sugar
1 1/2 teaspoons turmeric
3 cups vinegar
1/2 teaspoons ginger Mix together cucumbers, garlic, onions, and salt. Cover with ice. Let stand for 3 hours.
Tie in a a bag, 1 1/2 teaspoons celery seed, 1 1/2 teaspoons mustard seed. Combine sugars, vinegar, cinnamon, and turmeric. Add bag of celery and mustard seeds. Heat just to boiling, let stand 30 minutes. Add cucumbers, cook until cucumbers are clear. Bottle and cold pack for 5 minutes.

Monday, October 1, 2012

Pickled Cucumbers

4 quarts large cucumbers peeled and chopped
2 green peppers
3 large onions chopped
1/3 cup salt
5 cups sugar
1 1/2 teaspoon celery seed
3 cups vinegar
1 1/2 teaspoon turmeric
2 mustard seed
2 cups water Chop vegetables, add salt. Cover with ice, let stand 3 hours, drain.

Mix sugar, turmeric, vinegar, and water. Tie celery seed and mustard seed in cheese cloth, add to vinegar mixture. Bring to a boil, and cucumbers and stir well. Put pickles in bottles, seal, cold pack 10 minutes.
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