For The Holidays
Valerie's Apple Herb Stuffing1 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 Bread1 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 Sauce2 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 Tea1 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 Pie2 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 Casserole1 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 Casserole16 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 Bread1/2 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 Custard4 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 Cookies2 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 Fudge3 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 Pancakes2 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 Cake1 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.
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