Recipe: Assorted Recipes (35)

BOBBY'S FAVORITE TOASTED SPICE CAKE
1/3 c. Crisco shortening
1 c. sugar
1 egg, separated
1/2 tsp. soda
2/3 c. sour milk
1 1/2 c. flour (sifted)
1 1/2 tsp. baking powder
1/2 tsp. each cloves, salt, cinnamon, ginger
1 tsp. vanilla
Blend Crisco with sugar, add egg yolk in brisk beating. Dissolve baking soda in sour milk. Add milk alternately with dry ingredients. Mix until smooth. Pour into greased 7 inch square pan. Spread over batter brown sugar meringue: Beat 1 egg white (left over from cake batter) until it holds a peak. Slowly add 1/2 cup brown sugar and continue beating until smooth. Spread over cake batter. If desired, sprinkle with 1/4 cup chopped nuts. Bake in 350 degree oven 35 to 40 minutes.

FAMILY FAVORITE CANDY
1 c. butter
1 c. sugar
1 tbsp. white syrup
Cashews
Cook the butter, sugar and syrup for 7-10 minutes in a heavy saucepan, stirring constantly until it turns light brown and starts to pull away from the sides of the pan. Add cashews and spread on a buttered cookie sheet. When cool, break into pieces.

JAY'S FAVORITE HOT PECAN DIP
1/2 c. pecans
2 tsp. butter
1/2 tsp. salt
8 oz. pkg. cream cheese
2 tsp. milk
2 1/2 oz. jar dried beef
1/4 c. chopped green pepper
1 sm. onion, grated
1/2 tsp. garlic salt
1/4 tsp. pepper
1/2 c. sour cream
Toast pecans in oven in butter and salt about 10 minutes. Mix rest of ingredients and fold in sour cream. Place in buttered 8" pie tin, put pecans on top. Bake at 350 degrees for 20 minutes. Serve hot with Triscuits.

JEFF'S FAVORITE MEXICAN BEAN DIP
1 lb. ground beef
1 pkg. taco seasoning
1 sm. can sliced mushrooms
1/2 c. sliced ripe olives
1 can refried beans
1 sm. bottle Salsa Inferno
1 1/2 c. taco cheese
Brown ground beef, drain excess grease and add taco seasoning according to directions on package. Add mushrooms, olives and refried beans. Stir in Salsa Inferno. When heated thoroughly, put into baking dish and mix in one cup cheese. Sprinkle remaining 1/2 cup cheese on top and heat in 350 degree oven until cheese is melted. Serve hot with tortilla chips.

ROD'S FAVORITE
2 c. mayonnaise
1/2 c. prepared horseradish
1/2 tsp. MSG
2 tsp. dry mustard
2 tsp. lemon juice
1/2 tsp. salt
In the bottom of a chafing dish place all sorts of little goodies; cooked shrimp, cocktail sausages, mushrooms, meatballs, cooked chicken livers, cooked lobster chunks, ripe olives, etc. Cover with the following sauce: Warm in microwave for a few minutes before pouring over ingredients in chafing dish.

CARL'S FAVORITE DIP
8 oz. sour cream
1/2 c. plain yogurt
1 tbsp. horseradish
2 tbsp. gray poupon mustard
1 tbsp. minced onion
Garlic salt to taste
1 lb. potato chips
Mix together.

BO'S FAVORITE GUACOMOLE
2 avocados, peeled and barely mashed
1/3 c. chopped green onions
1.3 c. green chilies (3 oz. can)
2/3 c. chopped tomatoes
1/2 tsp. garlic powder
1 tbsp. lemon juice
2 tbsp. taco sauce
1 1/4 tsp. sugar
Mash avocados with lemon juice. Mix rest of ingredients into avocado mixture. Chill and serve with tortillas chips, sour cream and salsa.

ED'S FAVORITE SNACK
1 loaf party rye bread or regular loaf rye bread with each slice quartered
14 oz. sauerkraut, drained
Thinly sliced corn beef
Sliced Swiss cheese
1 bottle Russian or Thousand Island dressing
NOTE: 1/2 pound meat, 1/2 pound cheese, 14 oz. sauerkraut will make 3 dozen miniature reubens. Spread 1 teaspoon dressing on each piece of bread. Place a piece of corned beef, cut to fit on each bread slice. Cover with drained sauerkraut and top with Swiss cheese, cut to fit. Place on a buttered cookie sheet. Bake at 375 degrees, just until cheese melts.

FAVORITE PUNCH
--SYRUP--3 1/2 lbs. sugar
1 qt. Water
--TEA INFUSION--
5 tea bags or 5 tbsp. loose tea
2 qts. boiling water
1 qt. lemon juice
1 qt. orange juice
1 qt. grape juice
1 qt. pineapple juice
2 1/4 gals. ice water
Red food coloring (optional)
For syrup, boil sugar and water together for 5 minutes. Allow to cool. For tea infusion, steep tea bags in boiling water. Allow to cool. Combine syrup, tea infusion, fruit juices and ice water. Add food coloring to deepen color, if desired. To cool punch and prevent dilution, make ice rings of punch mixture for use in punch bowl. Makes about 4 gallons. Personal Note: I have used this recipe and the punch is very good with a rich, full fruity flavor. There is just no comparison between this punch and the thin, weak flavored commerical punches. Works out to about 128 (4 oz.) servings.

D.'S FAVORITE CHEESE DIP
12 oz. Cheddar cheese, cut in small pieces
1 lb. Velveeta cheese
1 (10 oz.) can wolf brand chili, no beans
1 (10 oz.) can Rotel tomatoes and chilies
4 tbsp. picante sauce
1 (4 oz.) can green chilies, chopped
2 tbsp. butter
1 c. onion, chopped
1/2 tsp. cumin seed
Saute onions in butter. Add rest and heat.

DARVIN'S FAVORITE ICE CREAM
4 cans Carnation evaporated milk
4 cans water
4 tbsp. vanilla
2 c. sugar or more if necessary
1 box table salt
2 bags ice
Mix milk, water, vanilla and sugar. Stir; taste, if not sweet enough add more sugar. Put into ice cream churn container. Put layers of ice and salt and freeze. Freezer will cut off when ice cream is finished.

JIMMY'S FAVORITE SALSA
2 c. chopped tomatoes (or 3 c. cherry tomatoes)
3-4 cut up "hot" peppers (jalapeno, cayenne)
1 lg. onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tbsp. lemon juice
Put above ingredients in food processor or blender and process until all ingredients are chopped. (You can still have some chunks.) Stir in a 1/2 cup tomato sauce, 1/2 teaspoon pepper and 2 tablespoons parsley. Cover and chill overnight, stirring occasionally.

FLOYD'S FAVORITE SPREAD
1 lb. ground beef
1 lb. hot and spicy sausage
1 jar Cheez Whiz
Brown and drain ground beef and sausage. Stir in Cheez Whiz. Spread over crackers or cocktail bread.

MOM'S FAVORITE PUNCH
1 (12 oz.) frozen orange juice
1 (12 oz.) frozen lemonade
2 pkgs. raspberry Kool Aid
1 (46 oz.) can pineapple juice
2 qt. strawberry pop
Mix Kool aid with water and sugar as directed. Add remaining ingredients. Stir well. Chill. Can make a punch ice ring to float.

DAVID'S FAVORITE CRAB SPREAD
1/2 c. mayonnaise
1 tbsp. dried parsley
2 tbsp. drained capers, or more
1 1/2 tsp. dry mustard
1 1/2 tsp. horseradish
1 tbsp. diced pimento
1 hard boiled egg, mashed
Lemon juice to taste
Dash Worcestershire
Dash Tabasco
Garlic salt (optional)
Minced onion (optional)
1 c. or more lump crabmeat
Mix all ingredients together. Chill for several hours. Serve on crackers. Can be served as a salad.

ROCKY'S FAVORITE TREATS
1 c. uncooked oatmeal
1/4 c. margarine
1 1/2 c. hot water or meat juices
1/2 c. powdered milk
4 oz. (1 c.) grated cheddar cheese*
1/4 tsp. salt
1 egg, beaten
1 c. cornmeal
1 c. wheat germ
3 c. whole wheat flour
In large bowl pour hot water over oatmeal and margarine; let stand 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ; mix well. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2-inch thickness. Cut into bone-shape biscuits with a cookie cutter and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes about 2 1/4 pounds. *You may use any hard cheese such as Jack, Swiss, Colby, etc.

TACO DIP (Bob David's Favorite)
1 (8 oz.) pkg. cream cheese
1/8 c. milk
2 c. fresh sliced mushrooms (approx. 15 med.)
1 med. chopped onion
1 (12 oz.) bottle Heinz chile sauce
4-5 med. tomatoes
2 c. shredded Cheddar cheese
1 lg. bag Doritos
Place cream cheese in mixing bowl and add milk. Mix together so that so that cream cheese mixture will be of spreading consistency (but not watery). Spread mixture on the bottom of a large, flat plate. Spread 1/2 of the Chili Sauce evenly over the cream cheese mixture. Layer the tomatoes, onions and mushrooms over the Chili sauce. Spread a little more Chile sauce over layers (about 1/4 cup). Top evenly with shredded cheese. Serve with Doritos.

SHORTY'S FAVORITE VENISON LOAF WITH MUSHROOMS
4 slices soft bread, crumbled
1/2 c. milk
2 eggs
1 c. mushrooms, coarsely chopped
1/2 c. tomato sauce
2 lbs. ground venison
1 lb. sage sausage
1/2 c. chives or onions
Water
Salt
Crumble the bread into a large bowl and dampen with milk. Beat eggs and add to softened crumbs together with tomato sauce, chives or onions, mushrooms, salt and pepper as desired. Mix ground venison and sage sausage together then work into mixture evenly. Add as much water as is needed to make a good substantial loaf. Bake at 350 degrees for about an hour or until done and well browned. If you have enough mushrooms, saute an extra quantity quickly, in margarine and pour over the loaf.

FIDO'S FAVORITE TREATS
1 c. rolled oats
1/3 c. margarine
1 c. boiling water
3/4 c. cornmeal
1 tbsp. sugar
1-2 tsp. chicken or beef flavor instant bouillon
1/2 c. milk
4 oz. (1 c.) shredded Cheddar cheese
1 egg, beaten
2-3 c. Pillsburys best bread or whole wheat flour
Heat oven to 325 degrees. Grease cookie sheets. In a large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form soft dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3-4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with bone-shaped cookie cutter. Place 1 inch apart on prepared cookie sheets. Bake at 325 degrees for 35-45 minutes or until golden brown. Cool completely. Store loosely covered. Yield: 3 1/2 dozen large biscuits, or 8 dozen small biscuits.

DAR'S FAVORITE COCKTAIL CHICKEN WINGS
16 chicken wings (32 pieces)
2/3 c. soy sauce
1/2 c. brown sugar
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 c. sherry
1/4 c. chopped green onions
Cook sauce until sugar is dissolved. Add chicken and simmer 45 minutes or until done. Turn occasionally while cooking.

DOLLY'S FAVORITE RECIPE
3 lb. pork & beans
6 tbsp. brown sugar
3 tbsp. syrup from pineapple
3 tbsp. catsup
3 tsp. prepared mustard
1 lg. can pineapple slices
1. Mix first 5 ingredients in a shallow casserole dish. 2. Bake for 30 minutes. 3. Place pineapple slices on top of beans and bake for 30 minutes more. Preheat oven to 400 degrees. Total cooking time 1 hour. Serves 6-8 people, depending on serving size.

BEN AND JAMES' FAVORITE SPINACH DIP
2 (10 oz.) pkgs. frozen chopped spinach
1 can water chestnuts
1 c. tofu
1/2 c. mayonnaise
1/2 pt. sour cream
1 pkg. Knorr's leek soup mix
1 loaf French sour dough bread (round, unsliced)
Drain water chestnuts and chop in food processor. Thaw and drain spinach and add to food processor, among with tofu, mayonnaise, sour cream and soup mix. Process until well blended. Hollow out bread and fill with the dip. Tear or cube the extra bread to use for dippers.

FRANK'S FAVORITE BRIE WITH SUN DRIED TOMATO TOPPING
2 lbs. Brie
5 tbsp. minced parsley leaves
5 tbsp. freshly grated Parmesan cheese
10 sun dried tomatoes, minced
2 1/2 tbsp. oil from sun dried tomato jar
12 cloves garlic, mashed
2 tbsp. fresh basil, minced
3 tbsp. toasted pine nuts, coarsely chopped
Chill Brie well before handling. Remove rind from top and place cheese on serving platter. Combine parsley, Parmesan cheese, tomatoes, oil, garlic, basil and pine nuts. Spread on top of Brie. Serve at once or refrigerate for later. For better flavor allow Brie to stand 30-60 minutes when removed from refrigerator. Makes 16 servings.

CLEOPATRA'S FAVORITE CHICKEN WINGS
5 lbs. chicken wings
2 c. Kraft Golden Caesar Dressing
2 tbsp. parsley flakes
1/2 c. Parmesan cheese
Wash and dry chicken and place in a large bowl. In another bowl, combine Caesar dressing, parsley and Parmesan cheese. Mix well and pour over chicken. Marinate at least six hours. Drain and place chicken on a cookie sheet. Bake at 375 degrees for 25-45 minutes, turning once. Watch carefully. Delicious!

GRANDPA'S FAVORITE PUMPKIN BALLS
2 1/2 c. plain flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 c. chocolate chips
1 c. raisins
1/2 c. chopped nuts
1 stick margarine
3/4 c. sugar
1/2 can pumpkin
1 tsp. vanilla extract
1 egg
Sift dry ingredients together and set aside. Cream margarine, sugar, egg, pumpkin and vanilla together in a large bowl. Add dry ingredients. Beat to a smooth batter. Stir in chocolate chips, raisins and nuts. Drop by spoonfuls into a mini-muffin pan that has been sprayed with cooking spray (you can also drop onto greased cookie sheet but shapes won't be as uniform). Bake at 350 degrees for 10 to 15 minutes. Remove from pan immediately and place on a rack to cool. These freeze very well to save for Grandpa's visits!

MEEKA'S FAVORITE PIZZA
1 pkg. English muffins
1 jar pizza or spaghetti sauce
1 pkg. grated mozzarella cheese
4 wieners, diced
Open muffins. Place 1 spoonful of sauce on each half. Place on cookie sheet. Add cheese and wieners to top of muffin. Place under broiler for 3-4 minutes. Serve while still warm.

KAE'S FAVORITE BEANS `N WIENERS
1 lg. can Hunts pork & beans
1 pkg. beef wieners
1/2 c. brown sugar
1/2-3/4 c. bar-b-q sauce
1/2 tsp. mustard
Dash Tabasco sauce
Slice wieners. Add all ingredients in large pot. Simmer until hot. M-m-m-m! !

LISA'S FAVORITE COFFEE CAKE
2 c. flour
1 c. sugar
1 c. brown sugar
1/2 c. margarine
1 c. sour milk (1 tbsp. vinegar to 1 c. milk)
1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
2 eggs
Mix ingredients until crumbly, save 1 cup for topping. Add: Mix together. Pour in 9x13 inch pan. Sprinkle with topping. Bake at 350 degrees for 35 minutes.

GINA'S FAVORITE SUGAR COOKIES
2 c. butter or margarine
2 c. shortening
2 c. powdered sugar
2 c. granulated sugar
4 eggs
8 c. flour
2 tsp. cream of tartar
2 tsp. soda
1 tsp. vanilla
1 tsp. nutmeg
Cream butter, shortening and sugars well. Add eggs one at a time and beat until well mixed. Sift flour, cream of tartar and soda together. Add to creamed mixture when well mixed and add vanilla and nutmeg. This makes a large batch, amount depends on size of drops. A #40 scoop = 120 cookies. Bake at 375 degrees for 12 to 15 minutes. May vary by adding nuts or coconut. Judy says: NOTE: If skilled with a processor and have an extra pair of hands to help roll into 1 inch balls this will handle a large party or reception and they will love them.

FRANK'S FAVORITE APPLE CRUMB CAKE
--BASE:--
1 stick soft margarine
2 c. flour
2 eggs
1/2 c. milk
1 c. sugar
1 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt
2 cans apple pie filling
--CRUMBS:--
4 c. flour
1/2 c. brown sugar
2 tsp. cinnamon
3 sticks margarine, melted
Mix flour, sugar and baking powder together. Cut in margarine. Add the rest of the ingredients and mix well. Batter will be somewhat on the stiff side. Spread in a greased 11 x 16 inch pan. Spread apple pie filling as even as possible over the batter. Top with crumbs. Add dry ingredients to melted margarine, mix well with your fingers to form crumbs. Sprinkle on top. Bake at 350 degrees for 50 minutes. When cool add XXX sugar.

NIA'S FAVORITE PEANUT PUNCH
1/2 c. smooth peanut butter
1 c. hot water
1 can condensed milk
2 c. cold water
Dash of Angostura bitters
Mix 1/2 cup of peanut butter into 1 cup of hot water. Blend until smooth. Add 1 can of condensed milk (sweeten to taste). Add dash of bitters, 2 cups of cold water. Chill and serve.

RICK'S FAVORITE MAPLE WALNUT CREAM CHOCOLATES
1 can sweetened condensed milk
3 lb. confectioners sugar
3 tbsp. maple flavoring
1 c. chopped walnuts
--CHOCOLATE DIP:--
4 sq. unsweetened chocolate
1/2 cake paraffin wax (2 1/2 x 2 1/2 inches)
12 oz. chocolate chips
Stir maple flavoring into condensed milk and add slowly to confectioners sugar in a large bowl. Mixture will be very thick. Mix in chopped nuts. With your hands, roll small amounts into ball and dip in chocolate mixture. For chocolate dip, melt unsweetened chocolate and paraffin in the top of a double boiler over water (medium-high heat). Lower heat temperature and add chocolate chips, stir to melted. Keep temperature low enough to maintain a melt, and to keep the chocolate thickened. Dip balls of center mixture, one at a time, and place on waxed paper to cool. These keep well for a long time and may be made weeks before needed.

CHRISTINA AND JOHANNA'S FAVORITE HOT CHOCOLATE
2 lb. box chocolate flavored drink mix
8 qt. pkg. instant non-fat dry milk
1/2 c. confectioners' sugar
8 oz. powdered coffee cream
Mix all ingredients well. Keep in airtight container. Use 1/3 cup of mix and fill with hot water for each serving. Makes 25 servings.

RICK'S FAVORITE MAPLE WALNUT CREAM CHOCOLATES
1 can sweetened condensed milk
3 lb. confectioners sugar
3 tbsp. maple flavoring
1 c. chopped walnuts
--CHOCOLATE DIP:--
4 sq. unsweetened chocolate
1/2 cake paraffin wax (2 1/2 x 2 1/2 inches)
12 oz. chocolate chips
Stir maple flavoring into condensed milk and add slowly to confectioners sugar in a large bowl. Mixture will be very thick. Mix in chopped nuts. With your hands, roll small amounts into ball and dip in chocolate mixture. For chocolate dip, melt unsweetened chocolate and paraffin in the top of a double boiler over water (medium-high heat). Lower heat temperature and add chocolate chips, stir to melted. Keep temperature low enough to maintain a melt, but to keep the chocolate thickened. Dip balls of center mixture, one at a time, and place on waxed paper to cool. These keep well for a long time and may be made weeks before needed.

R.'S FAVORITE SUMMER DRINK
3 lemons, freshly squeezed
3 oranges, freshly squeezed
6 bags black Pekoe tea
4 c. water
2/3 - 3/4 c. sugar
Squeeze lemon and oranges and pour into a pitcher. Bring to a boil the water and tea bags and simmer for 5 minutes. Remove and drain tea bags. Add sugar and stir. Add tea and sugar mixture to the juice. Fill pitcher with water and ice cubes. Serves up to 8. NOTE: Lemon and orange pulp and seeds may or may not be removed.
GARY'S FAVORITE GINGER SNAPS
3/4 c. Crisco
1 c. sugar
1/4 c. molasses
1 beaten egg
2 c. flour
2 tsp. soda
1/4 tsp. salt (opt.)
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Cream shortening and sugar; add molasses and egg; beat well. Mix dry ingredients into creamed mixture; mix well. Roll in small balls; roll into sugar; place 1 dozen on greased cookie sheet. Bake at 375 degrees for 15 minutes (approximate), watch them.

JAY'S FAVORITE GINGERBREAD
1/2 c. shortening
1/2 c. sugar
1 egg
1/2 c. molasses
1 1/2 c. all-purpose flour
3/4 tsp. salt
3/4 tsp. soda
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 c. boiling water
SUNSHINE FLUFF:
1 egg
1/2 c. sugar
1 tsp. orange peel
1 tsp. lemon peel
2 tbsp. lemon juice
1 c. whipping cream, whipped
Gingerbread: Stir shortening to soften. Gradually add sugar, creaming until light and fluffy. Add egg and molasses; beat thoroughly. Sift together dry ingredients; add to egg mixture alternately with boiling water, beating after each addition. Bake in well greased 8 x 8 x 2 inch pan at 350 degrees for 35-40 minutes. Serve warm with Sunshine Fluff. Sunshine Fluff: In saucepan, beat egg; add sugar, orange and lemon peel and lemon juice. Cook and stir over low heat until thick (about 5 minutes). Cool thoroughly. Fold in whipping cream. Chill. Makes 2 cups. Top off with a twist of orange slice.