Recipes

SPAGHETTI SALAD

This is a family recipe. It is great as a side-dish

or with any meat. So easy and makes a large amount.

INGREDIENTS

1 lrg head lettuce

1 box thin spaghetti

6 boiled eggs

6 to 8 ripe, juicy tomatoes

mayonnaise

salt (no pepper)

In large bowl, tear (do not cut) lettuce into bite size pieces.

Cook spaghetti and wash with cold water. Drain well.

Boil eggs and chop into cubes.

Chop tomatoes into cubes.

Toss gently all ingredients in bowl with lettuce.

(use wooden or plastic spoon)

Add mayonnaise, it will take almost a half quart jar, and mix well

(Dukes or Krafts are best for flavor)

Add salt to taste

This is best made day before and will keep in refrigerator for several days. To make smaller amount, just cut down on ingredients, ie: half head of lettuce, etc.

Savory Salmon Loaf

This is a family recipe.

INGREDIENTS

1/2 cup buttered bread crumbs

2 eggs, slightly beaten

1/2 cup milk

1 pound can salmon

1 teaspoon lemon juice

1/2 teaspoon salt

dash pepper

1/2 teaspoon poultry seasoning

2 teaspoons finely chopped onion

1/2 cup finely chopped celery

1 tablespoon chopped parsley

1 tablespoon melted butter

Combine all ingredients in order given. Pack firmly into buttered loaf pan. Bake in preheated 350 degree oven for 30 to 40 minutes. Turn on platter and garnish with sliced hard cooked eggs and sliced sweet pickles. This makes a small loaf; double recipe is better for larger crowds.

Mary's Crab Dip

My favorite of them all!

INGREDIENTS

1 - 8 ounce package of cream cheese

1/2 cup Kraft's Mayonnaise

1/2 cup (2 oz) shredded sharp cheddar cheese

1 teaspoon garlic salt

1 teaspoon Worcestershire Sauce

1/4 teaspoon pepper

1 6 ounce can of crabmeat drained

(you can use chunk or minced)

Combine Cream Cheese and Mayonnaise in mixer, stir in remaining ingredients. Refrigerate overnight for best consistency

Chocolate Chip Brownies in a Jar

Makes a great gift or just to have on hand.

INGREDIENTS

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2 1/4 cups white sugar

2/3 cup cocoa

1/2 cup chopped walnuts or pecans

or both but optional

1/2 cup chocolate chips

Put ingredients in a clean dry quart jar.

On jar put label saying:

Mix this jar of ingredients with:

3/4 cup butter, melted

4 eggs, slightly beaten

mix until blended.

Spread batter into a lightly greased 9X13 baking pan.

Bake at 350 degrees for 30 minutes.

Cool in pan. Cut into 2" squares.

Makes 2 dozen brownies.

Hot Cocoa Mix

Makes a great gift or just to have on hand.

INGREDIENTS

1 cup powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup non-dairy powdered creamer

1/4 teaspoon salt

2 3/4 cups instant nonfat milk powder

1 cup miniature marshmallows, optional

In a large bowl, combine all ingredients stirring in marshmallows last.

Pour into a 4 cup container with a tight-fitting lid.

Seal container. Label with date and store in a cool dry place. This has a shelf life of about 1 year.

To Make: Stir 3 to 4 tablespoons of mix into 1 cup of hot water.

This recipe makes about 4 cups. You can double or triple recipe.

Hamburger Pie

A version of American Shepherd's Pie.

INGREDIENTS

2 tablespoons chopped onions

1/2 pound lean ground beef

1 can green beans

1/2 cup mushroom soup

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup mashed potatoes

Saute onions in small amount of butter

Add beef and cook until done.

Drain and combine beef mix with beans, soup, salt and pepper. Put mixture in casserole and spread mashed potatoes on top.

Bake at 350 degrees for 30 minutes.

Broccoli-Rice Casserole

This freezes well and microwaves well for warm up.

INGREDIENTS

1 - 10 ounce frozen chopped broccoli

1/2 cup chopped onion

1/2 cup butter

1 1/3 cup cooked rice

1 - 8 ounce jar process cheese spread

1 can cream of mushroom soup

Cook Broccoli and onion, drain and add other ingredients. Stir together gently and place in greased 2 quart casserole.

Bake 350 degrees 30 minutes.

Serves 8-10

Ginger Cookies

A very sweet lady and very dear friend sent this to me.

Thank you Lois!

This is the recipe of Eva Boyce Rollison - a native of Washington, DC - and Lois's grandmother.

Mrs. Rollison was born in 1878.

INGREDIENTS

1/2 cup real sweet butter (My Grandmom used Lard)

1/2 cup sugar

1/2 cup dark molasses

1/2 tablespoon vinegar

1 egg beaten

3 cups flour sifted once before measuring

1/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger (I add a little extra)

Bring butter, sugar, molasses and vinegar to a boil. Cool this mixture, add beaten egg. Then add sifted dry ingredients, mix well. Chill for about hour, then roll out on floured surface and cut into rounds or any shape. My grandmother cut hers out with a glass. Bake on lightly greased cookie sheet 8-10 minutes (depends on how thick or thin but DO NOT OVER BAKE. Remove to cooling rack. When cool, store in tightly covered container. If they become hard, a small piece of apple put into container will soften. (Lois my grandma used a half slice of white bread.) This makes about 2 1/2 dozen cookies depending on size. It makes wonderful ginger men. Bake at 375 degrees.

Lois's Killer Brownies

with Chocolate Fudge Frosting

This is Lois's Aunt Beatrice Pettis Stevens recipe.

These are awesome - thank you Lois!

PREHEAT OVEN TO 350 DEGREES

use a greased and lined 9X13 pan.

INGREDIENTS

1/2 cup real butter

4 ounces unsweetened chocolate

4 eggs

1/4 teaspoon salt

2 cups sugar

1/2 teaspoon real vanilla extract

1 cup sifted all purpose flour

1 cup pecans or nuts of choice

Melt in double boiler:

butter, and unsweetened chocolate

cool this mixture (very important)

Beat until light in color and foamy in texture the eggs and salt. The eggs should be room temperature. (eggs can be placed in warm water to warm - about 70 degrees)

Add gradually and continue beating, until well creamed, the sugar and real vanilla extract. With a few swift strokes by hand, combine the cooled chocolate mixture with the eggs and sugar. Do this by hand, DO NOT use electric mixer. Before the mixture become uniformly colored, fold in, by
hand, the flour and before the flour is uniformly colored, stir in gently the pecans or nuts of your choice. Bake about 25 minutes. Do not over bake. Cake tester should be somewhat wet when brownies are removed from oven. Cool and frost if desired with Chocolate Fudge Frosting.

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Chocolate Fudge Frosting

INGREDIENTS

1 stick (4 oz.) sweet butter

3 - 4 ounce bars creamed cheese

8 ounces semi-sweet chocolate

1 pound 10X sugar

1-2 teaspoons vanilla extract

1/4 teaspoon salt (do not use if you use salted butter)

Have butter and cream cheese softened at room temperature. With electric mixer beat butter and cream cheese. Slowly add 10X sugar and vanilla. Beat until very smooth. Add 8 ounces of semi-sweet chocolate which has been melted in double boiler. Beat well! You may add milk (1 tablespoon at a time) is a softer frosting is desired. This is also good cake frosting. This recipe will do a 2 layer cake and leftover frosting may be kept frozen.

Homemade Pimento Cheese

This was my grandmother's recipe.

INGREDIENTS

3-4 cups grated or shredded sharp cheddar cheese

Duke's or Kraft's Mayonnaise

Pepper

No salt

1 large jar of chopped pimento

1 - 4 ounce cream cheese (optional)

Put cheese in food processor and mix with mayonnaise until you get the right consistency. You want it to be a little runny or creamy because it will set up in refrigerator.

Add pepper and chopped pimento and stir or fold in cheese mixture. Put in refrigerator to firm. This makes a large amount.

Vegetable Dip

Easy and Good!

INGREDIENTS

1 package of Knorrs Vegetable Soup Mix

1/2 8 ounce package cream cheese

Sour cream

Kraft's Mayonnaise

Garlic Powder (little bit)

Little bit of lemon juice

Mix ingredients together with just enough mayonnaise and sour cream to get the consistency you want.

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Fruit and Vegetable Dip (Sweet)

This is so easy and so good!

INGREDIENTS

Mayonnaise

Marshmallow Cream in a jar

Mix mayonnaise and marshmallow cream until desired consistency and the amount of dip you need.