Family Recipes - Valerie's Recipes For The Holidays

Valerie's Recipes
For The Holidays

Valerie's Apple Herb Stuffing

1  16 oz.  Bag Pepperidge Farm Herb Seasoned Stuffing (Blue Bag)
2  Large   Eggs
1  Stick   Margarine or Butter
4  Cups    Cold Apple Juice
3  Large   Red Delicious Apples (Peeled, Cored, Diced)

Peel, core and dice the apples into a bowl of ice cold water with a
cap full of lemon juice.
(This helps to prevent the apples from turning brown.)
In large glass mixing bowl melt the margarine in microwave or on a
low burner setting. Add cold apple juice and stir to cool down the
margarine in the bowl.
(A can of chicken broth may be substituted for an equal amount of
the apple juice if desired. I do this, when I am not going to be
putting the stuffing into a turkey or chicken which gives it the
poultry flavor.)
Crack eggs into a small seperate dish, and beat with fork until
combined. Add the eggs to the liquid mixture in the large bowl.
Pour the bag of stuffing into the liquid mixture and mix well.
Drain apples from the lemon water, do not rinse, then stir into
the stuffing. Stuff into a 10 pound or larger turkey, or divide
equally and stuff two chickens. Bake as indicated, per pound for
turkey or chicken.

Valerie's Banana Bread

  1 Cup  Sugar          1/2 Cup  Crisco (I use Butter Flavored)
  2      Eggs             4      Bananas
  1 tsp  Baking Soda      1 TBS  Vanilla Extract
1/2 tsp  Salt             2 Cup  Flour
  3 TBS  Milk           1/2 Cup  Chopped Walnuts

Preheat oven to 350 degrees. Cream together the sugar and crisco.
Add the rest of the ingredients and mix well. Pour into 2 greased
loaf pans and bake at 350 degrees for 45 minutes or until toothpick
inserted in center comes out clean.

Valerie's Cranberry Sauce

2  Cups      Fresh Cranberries
2  Cups      Water
2  Cups      Sugar
1  Envelope  Knox Unflavored Gelatin

Rinse the cranberries well, and be sure to remove any bad or spoiled
looking berries.  Place them in a large sauce pan, add the water and
sugar, mix well.

Turn the stovetop on to a medium-high setting until the mixture
begins to boil, then reduce the heat enough to keep the mixture at a
simmer, and cover the pan with a lid.  Be sure to check and stir the
mixture frequently. It is done when nearly all of the cranberries
have popped. (You will hear them popping as they cook.) Thoroughly
stir in the Knox gelatin, and let simmer for about three more minutes.
Remove from heat and then let cool for about an hour.

After the cranberry sauce has cooled for an hour, I give the sauce one
more good stir, and then pour it into a glass serving bowl to finish
cooling - because it will set up like a gel. After it has cooled
completely, be sure to refrigerate and serve the cranberry sauce cold.

Added Variation: Add one small container of Cool Whip to the cold
cranberry sauce, along with 1/2 cup of chopped walnuts. Stir very
thorougly and refrigerate for one hour before serving.

Valerie's Orange Spiced Tea

  1 Cup  Orange Tang           1/3 Cup  Sweetened Lemonade Mix
  1 Cup  Instant Tea Powder    1/2 tsp  Ground Cloves
1/2 tsp  Ground Cinnamon

Combine all ingredients. Store in a tightly covered container.
Stir before using. To use, stir 1 tablespoon of the mix into
1 cup boiling or cold water. Makes about 2 1/2 cups tea mix.

Valerie's Pumpkin Pie

  2 Unbaked Deep Dish Pie Shells          4 Eggs
  1 Can (29 ounces) Pumpkin           1 3/4 Cups Sugar
1/2 tsp Salt                              1 tsp Cinnamon
1/2 tsp Ground Ginger                   1/4 tsp Ground Cloves
  2 Cans (12 ounces each) Undiluted Evaporated Milk

Prepare pie shells. Preheat oven to 425 degrees. Beat eggs lightly
in a large bowl.  Stir in the pumpkin and the dry ingredients, mix
well.  Now stir in the Evaporated Milk and mix well.  Pour half of
the mixture  into each of the pie shells.  Bake for 15 minutes at
425 degrees,  then reduce the temperature to 350 degrees and bake
for 40 to 50 more minutes.  A knife inserted in the center of the
pie should come out clean when it is done.  Cool and serve with
whipped cream.  Be sure to refrigerate any left-overs.

Green Bean Casserole

  1 can  Condensed cream of mushroom soup
3/4 cup  Milk
1/8 tsp  Pepper
 16  oz  Frozen cut green beans, thawed and drained  OR
  2 can  Cut green beans, drained
  1 can  French's French Fried Onions (2.8 oz can)

1) In a 1 1/2 quart casserole, mix soup, milk and pepper.
2) Stir in green beans and 1/2 can French Fried onions.
3) Bake at 350 degrees for 30 minutes or until hot.
4) Stir; top with remaining onions.
5) Bake 5 minutes or until onions are golden brown.

Yield: 6 Servings
From:Green Giant & French's French Fried Onion Ad

Scalloped Corn Casserole

   16   oz  Can Whole Corn
   16   oz  Can Creamed Corn
    1  cup  Sour Cream
  1/2  cup  Margarine, melted
8 1/2   oz  Package Jiffy Corn Muffin Mix

Place all ingredients into a bowl in the order given, then mix
together thoroughly and pour into a two-quart casserole dish.
Bake in a 300 degree oven for one hour and forty minutes.

Lucy's Party Mix (Kids' Recipe)

1/4 Cup  Margarine or Butter          1/3 Cup  Brown Sugar
  2 tsp  Maple Extract                  8 Cup  Chex Brand Cereals
  1 Cup  Honey Roasted Nuts (optional)

To Microwave:
1)  In a large bowl melt margarine on HIGH 30 to 45 seconds.
2)  Stir in brown sugar and maple extract.
3)  Gradually add cereals and nuts if desired, stirring until all
    pieces are evenly coated.
4)  Microwave on HIGH 4 to 5 minutes, stirring every 1 1/2 minutes.
5)  Spread on waxed paper to cool.
6)  Store in airtight container.

Maple Oat Chewies (Cookies)

    1 Cup  Sugar                  1 Cup  Brown Sugar (packed)
    1 Cup  Butter or Margarine    1 TBS  Molasses
    2 tsp  Maple Extract          2      Eggs
1 3/4 Cup  Flour                  2 tsp  Baking Powder
    1 tsp  Ground Cinnamon      1/2 tsp  Salt
    2 Cup  Oatmeal                2 Cup  Crisp Rice Cereal

1) Heat oven to 350 degrees and grease cookie sheets.
2) In large bowl beat sugar, brown sugar and butter until light
   and fluffy. Add molasses, maple extract and eggs; blend well.
3) Lightly spoon flour into measuring cup; level off. Add flour,
   baking powder, cinnamon and salt; mix at medium speed until
   well blended.
4) Stir in oatmeal and cereal.
5) Drop by heaping teaspoonfuls two inches apart onto greased
   cookie sheets.
6) Bake for 8 to 12 minutes or until light golden brown.
7) Cool for 2 minutes; remove from cookie sheets.
 
Tip: One cup butterscotch chips can be added with oatmeal and
     cereal if desired.

Maple Syrup Spice Bread

     1/2   C            Raisins
     3/4   C            Milk
     1/2   Tb           Maple syrup
       2   Tb           Butter
       1                Egg
   2 1/2   C            Bread Flour -- Plus 2 Tablespoons
     1/4   C            Powdered sugar
       1   Tb           Lemon or Orange Peel, Dried
     1/2   Ts           Nutmeg
       1   T            Cinnamon
   1 1/2   Ts           Yeast

Place all ingredients into your Bread Machine, according to the
manufacturer's directions. You may add the raisins after the beep
if your machine allows it, to keep them from being torn up by the
dough paddle.

My Grandma Ehrlich's Custard

  4      Eggs           2 Cup  Milk
1/2 Cup  Sugar          1 tsp  Vanilla Extract
1/4 tsp  Salt

1) Lightly beat eggs, then add remaining ingredients, mix well.
2) Pour into a 13x9x2 pan or 1 quart bowl.
3) Set into a pan of water, the water should be about 1-inch deep.
4) Bake at 325 degrees for 50-60 minutes or until knife inserted
   near center comes out clean.
5) Sprinkle with nutmeg if desired.

My Mom's Rolled Sugar Cookies

  2 Cup  Flour                1 1/2 tsp  Baking Powder
  6 TBS  Butter or Margarine    1/3 Cup  Shortening
3/4 Cup  Sugar                    1      Egg
  1 TBS  Milk                     1 tsp  Vanilla Extract
1/4 tsp  Salt

1) Stir together flour, baking powder and salt in a bowl.
2) In a large bowl, beat butter and shortening for 30 seconds.
3) Add sugar and beat until fluffy.
4) Add egg, milk, and vanilla; beat the mixture very well.
5) Add the dry ingredients to beaten mixture, mixing until
   well blended. Cover and chill at least 3 hours.

Working with 1/2 of the dough at a time, on a lightly floured
surface roll to 1/8-inch thickness. Cut into desired shapes. Place
on an ungreased cookie sheet. Bake in 375 degree over for 8 minutes
or until light golden brown. Makes aproximately 36 to 48 cookies.

Peanut Butter Balls (Kids' Recipe)

1/2 Cup  Chopped Raisins            6 TBS  Peanut Butter
  4 tsp  Honey                      4 tsp  Shredded Coconut
  4 tsp  Lemon Juice            1 1/4 Cup  Powdered Milk
1/2 Cup  Water                    1/4 tsp  Cinnamon

1)  Mix all of the ingredients together.
2)  Refrigerate for half an hour, then shape into balls.
3)  You can roll them in crushed graham cracker crumbs if desired.
4)  Eat!! Be sure to refrigerate any left overs.

Peanut Butter Fantasy Fudge

  3 Cup  Sugar                3/4 Cup  Margarine
2/3 Cup  Evaporated Milk       12  oz  Peanut Butter Chips
  7  oz  Marshmallow Creme      1 tsp  Vanilla

Stir together margarine, sugar and milk in heavy 2 1/2 to 3 quart 
saucepan; bring to full boil, stirring constantly. Boil 5 minutes
over medium heat, or until candy thermometer reaches 234 degrees,
stirring constantly to prevent scorching. Remove from heat.
Gradually stir in chips until melted. Add remaining ingredients;
mix until well blended. Pour into greased 9x9-inch pan. Cool at
room temperature; cut into squares. Makes 3 pounds.

Pumpkin Pancakes

    2 Cups All-Purpose Flour
    1 TBSP Baking Powder
  1/2 tsp  Salt
    2 TBSP Sugar
    1 tsp  Pumpkin Pie Spice
    2      Eggs
1 3/4 Cups Milk
    3 TBSP Melted Butter, Plus 1 TBSP For Frying
  1/2 Cup  Cooked and Mashed Pumpkin or Canned Pumpkin

Sift together the flour; baking powder; salt, sugar; and pumpkin
pie spice in a large bowl. In a medium bowl, whisk the eggs and
milk. Add 3 tablespoons of melted butter and the pumpkin to the
wet ingredients and whisk together. Pour the mixture over the dry
ingredients and stir just until blended - a few lumps are okay.

Heat the remaining butter on a griddle over medium-high heat. Then
pour 1/4 cup of batter for each pancake. When the flapjacks bubble
on top, flip and cook until brown on other side.

Makes 20 Pancakes

Recipe from Page 25 of the October 1998 Issue of "FamilyFun" Magazine.

The Arnold Family's Popcorn Cake

 1 Cup  Uncooked Popcorn      16 oz  Peanut M&M's
16  oz  Plain M&M's           16 oz  Dry Roasted Peanuts
 1      Stick Butter          16 oz  Marshmallows

Pop the popcorn. Mix with M&M's and peanuts in a VERY VERY large
bowl or container. Melt butter and marshmallows in a pan on top of
the stove. Pour over the popcorn & candy mixture, then mix. Press
into a VERY WELL buttered bundt pan (mixture will be VERY hot).
Let it sit until cool; usually overnight if made in the evening.
To remove from pan, run hot water over outside of pan and slide
the cake out. Use a very sharp or butcher knife to slice.

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This page was created on November 14, 1996 and last updated on June 6, 2001.