Recipes

David's Lasagna

1 box lasagna noodles

2 lbs ground beef

1 package mild Italian sausages

1 regular can tomato sauce

1 small can tomato paste

1 can diced tomatoes

1 yellow onion

1 green pepper

2 cups grated Mozzarella cheese

4 cups grated sharp Cheddar cheese

8 oz sour cream

8 oz cream cheese

Chopped Italian seasoning mix to taste - or -

basil, oregano, thyme & marjoram to taste

salt & pepper to taste

In a frying pan, thoroughly brown the Italian sausages. When cooked, place on a plate and blot away extra grease. Cut sausages into half-inch slices and set aside. Retain drippings in frying pan.

In same frying pan with sausage drippings, brown the ground beef. When cooked use a slotted spoon to move ground beef to a plate and blot away extra grease. Retain dripping in frying pan.

Dice onion and green pepper. In same frying pan with sausage and beef drippings, sauté diced onions and green papers until onions are golden. Use slotted spoon to move diced onions and peppers to plate and blot away extra grease.

In stock pot, combine sausages, ground beef, onions, peppers, tomato sauce, tomato paste, and diced tomatoes. Add one tablespoon of Italian Season Mix or one teaspoon each of Basil, Oregano, Thyme, and Marjoram. Stir thoroughly and taste. Add salt and pepper if needed. Heat pot contents (meat sauce) on low. Do not burn.

Let cream cheese sit at room temperature for at least one hour to soften. In a mixing bowl, combine sour cream and softened cream cheese and mix thoroughly with an electric mixer. Cover and let sit at room temperature until ready to build lasagna.

Prepare lasagna noodles as directed on package.

In a large deep-sided rectangular baking pan, build the lasagna in layers as follows:

Layer of noodles laid flat and touching each other

Layer of meat sauce

Layer of cheddar cheese

Layer of noodles

Layer of meat sauce

Layer of cream cheese/sour cream sauce

Layer of noodles

Layer of meat sauce

Layer of cheddar cheese

Layer of noodles

Layer of meat sauce

Layer of mozzarella cheese

Bake completed lasagna at 350 degrees for 30 to 45 minutes or until cheese is lightly browned and juices are bubbly along the sides of the dish. Remove lasagna from the oven and let stand for 15 minutes.

Slice to desired portion sizes and serve with garlic bread and garden salad.

Enjoy.

Mama's Meatloaf

2 lbs ground beef

1 lb ground sausage

1 cup uncooked oatmeal

1 egg

1 large onion chopped

½ bell pepper chopped

2 stalks celery chopped

¼ cup sweet pickle relish

½ cup catsup

salt and pepper to taste

½ cup condensed milk (or your choice of milk)

Mix all ingredients in extra large bowl. (Mixing by hand is my own personal method; however, if you prefer to mix with a spoon or fork… go for it.) Place combined mixture into your baking dish and top with any of the following:

Catsup BBQ Sauce

Honey Catsup and Honey Mixture

Or Any Topping of Your Choice

Bake in 350 degree oven for 45 minutes. Cool and serve.

My Aunt Viola taught me to make meatloaf, but I have never been able to duplicate the texture or tastiness of hers.

Sally's Texas Hash

1 lb ground beef, browned

1 lb ground sausage, browned

½ to 1 lb bacon cooked and broken into chunks

1 large onion, browned with the meat

3 different cans of beans (kidney beans, navy

beans, baked beans for example)

3 tablespoons white vinegar

1/2 to 3/4 cup dark brown sugar (sweeten to your taste)

1/2 cup catsup

Cook bacon by your favorite method. (I prefer microwave) Brown meat and onion together. Break bacon into chunks and add to meat and onion. Then add all the rest of the ingredients and simmer for 30 min.

This recipe was given to us by Sally Hardy at a church cookout.

Chunnan’s Chicken Curry

This is one of David's favorite dishes. It may take a little bit of time to cook but it is easy to prepare and I hope that you will enjoy it. One of the main ingredients is curry sauce and you should be able to find S & B Golden Curry Sauce Mix in any major/big chain grocery store. It is a box of solid curry sauce that you melt into the recipe. I use the MILD variety, but there are other spice levels available depending on your taste. The other major ingredient is curry powder. This brand S & B Oriental Curry Powder could be difficult to find but I know McCormick makes curry powder too.

Of course you will also need chicken to make curry chicken. I personally prefer skinless and boneless chicken thighs over chicken breasts. But either will work. When I prepare this dish for David and myself, I usually use 2 or 3 pieces of chicken.

Other ingredients:

1 medium or large yellow onion

3 medium carrots

3 medium white potatoes

1 cup frozen green peas

1 red bell pepper

1 cup fresh or canned chunk pineapple

(optional).

Chopping:

1) cut chicken into half inch cubes.

2) cut onion into large dices.

3) cut carrots and potatoes into cubes about one inch on each side.

4) cut red bell pepper into squares.

Preparation:

1) Put carrots, potatoes, and one package of Golden Curry into a 6QT or 8QT soup pot and add water to cover all ingredients. Don't add too much water, to barely cover everything is good enough. Then turn on burner to high and cover it. When it reaches boiling point, stir it for a minute and then turn down temperature to medium. Cover and stir occasionally.

2) Heat a large frying pan and add two teaspoons of oil. When the oil is hot, add one and a half teaspoons of curry powder, chicken, and onion. Stir all ingredients well until chicken is done and onion is soft and tender. It will take about 7 to 10 minutes.

3) Pour cooked chicken and onion mixture into soup pot and mix it well with carrots and potatoes. When Golden Curry melts, it tends to stick to the bottom of the soup pot. You will need to stir it well. Add pineapple to the mixture and stir for 2 or 3 minutes, then turn the burner to low. Cover soup pot and cook for 20 minutes. Stir occasionally.

4) Add green peas and red bell pepper. Turn burner to high, uncover soup pot, and cook for 5 minutes.

This dish goes really well over rice. Everything, ingredients and timing, is an estimate, so feel free to improvise on this recipe as much as you like or need to. Enjoy it.

McDowell’s Gooey Green Stuff

1 large or ex-large whipped egg

1 cup real mayonnaise

1 regular can Campbell’s Cream of

Mushroom Soup (undiluted)

1 cup grated extra sharp cheddar cheese

¾ cup, or 2 medium, yellow onions chopped fine

2 regular boxes chopped frozen broccoli

(thawed and squeezed)

1 tube of Ritz crackers (crushed)

3 tablespoons butter

Mix first six ingredients together and spread into lasagna pan. Spread crushed crackers across the top. Dot with 3 tablespoons butter.

Place in preheated 350 degree oven for 45 min. Let stand for 15 minutes before serving.

This recipe from Superintendent John McDowell was a favorite at the office pot-luck lunches when Ruth worked for State Farm Insurance in Newport News, Virginia.

Peggy’s Forgotten Cookies

2 egg whites, room temperature

1/4 tsp. salt

3/4 c. sugar

1 tsp. vanilla

1 cup chocolate chips

1 cup chopped nuts

Preheat oven to 375 degrees. Combine egg whites with salt and beat until foamy. Gradually add sugar, beating until thick enough to stand in stiff peaks. Add vanilla and then fold in chocolate chips and nuts. Drop by teaspoonfuls onto a greased cookie sheet. Place in oven, close door and turn heat off. They may be “forgotten” overnight, or at least 6 hours. Makes 36 large or 48 small cookies.

This recipe was listed in a small cookbook Peggy’s class made in elementary school and has always been a favorite of hers.

Linda’s Taco Salad

2 pkgs macaroni & cheese

1 lb hamburger

2 sliced tomatoes

scallions

green pepper cut up

red pepper cut up

optional: celery

boiled egg

olives

Prepare cheese & macaroni (minus the milk).

Cook hamburger with taco seasoning. Add everything together – chill. Then add 4 tablespoons mayonaise. Serve cold.

From Linda MacKenzie

Linda’s Gingerbread Pancakes

1 cup flour

1 1/2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. ginger

dash cloves

2/3 cup skim milk

3 tablespoons molasses

1 tablespoon vegetable oil

1 egg, lightly beaten

OR –

2 cups buttermilk complete pancake mix

¼ cup molasses

1 tsp pumpkin pie spice

1 ½ cup water

Stir until smooth. Serves 2 people. Serve with homemade whipped cream shown below.

1/2 cup whipping cream

2 tsp. sugar

***

From Linda MacKenzie

Linda’s Pumpkin Log

3 eggs

2/3 cup pumpkin

1 cup sugar

1 tsp baking soda

1/2 tsp cinnamon

3/4 cup flour

Mix all ingredients.

Pour on greased cookie sheet lined with waxed paper.

Bake at 375 for 15 minutes.

Sprinkle granulated sugar on thin tea towel.

Peel waxed paper off back of log, after putting on towel.

Roll up with the towel for 5 minutes, then unroll, doing this 3 times until log is cooled.

Check edges by picking them up off towel so they don't stick.

Filling:

2 tbs butter

1 8 oz pkg cream cheese

3/4 tsp vanilla

1 cup powdered sugar

Optional: nuts

Cream well together, then spread on roll.

Then roll log, keep in refrigerator.

***

From Linda MacKenzie

Edna's Corn Casserole

1 Pkg. Jiffy cornbread mix

1 Can cream-style corn

1 Can whole kernel corn

1 Cup sour cream

1 Stick melted butter

2 Eggs

1 1/2 Cup shredded Cheddar cheese, divided (1/2 mixed into mix; 1/2 on top of mix)

Mix all ingredients and pour into 2 quart casserole dish. Bake 45 minutes at 350 degrees.

Edna Barron

Sweet Potato Casserole

3 Cups cooked and mashed sweet potatoes

3/4 Cup sugar

2 eggs, beaten

2 tsp vanilla extract

1/2 tsp salt

1/2 Cup milk

1/2 Stick melted margarine or butter

To the cooked and mashed sweet potatoes, add the sugar, eggs, vanilla, salt, milk, margarine or butter. Place mixture in a sprayed casserole dish. Mix topping ingregients (below and spread over potatoes. Bake at 350 degrees for 30 - 40 minutes. Makes 10 to 12 servings.

Topping:

1 Cup brown sugar

1/2 Cup melted butter or margarine

1 Cup all purpose flour

1 Cup chopped nuts

1/2 Cup shredded coconut (optional)

Moist Banana Bread

1/2 Cup shortening

2/3 Cup white regular sugar

1/3 Cup light brown sugar

2 Eggs

3/4 Cup mashed, real ripe, bananas

1 1/4 Cups flour

3/4 Tablespoon soda

1/2 Tablespoot salt

Heat oven to 350 degrees. Lightly grease loaf pan

Cream shortening and sugars until fluffy. Add eggs, one at a time, beating well after each. Stir in bananas. Sift in dry ingredients and mix well. Add some walnuts or pecans if you wish. Pour into loaf pan or fill muffin cups 1/2 full.

Bake at 350 degrees for 30 - 35 minutes. Test for doneness with toothpick in the middle. Cool 5 minutes, remove from pan and cool completely. Top with cream cheese! Warm in microwave. Enjoy

Julie Coates

Squash Casserole

1/4 Cup melted oleo

1 lb sliced squash

1/2 tsp salt

1 egg, well beaten

1 Can cream of chicken soup

1/2 Cup mayonnaise

1/3 Cup chopped onions

1 tsp sugar

1/2 Cup shredded cheese

(You may add a small bit of bell pepper and pimento)

Melt oleo in casserole dish of your choice. Add sliced squash. Mix rest of ingredients and pour over squash. Reserve cheese for last part of baking. Sprinkle small amount of bread or cracker crumbs on top. Bake at 350 degrees for 20 minutes and then remove and sprinkle shredded cheese on top. Return to oven and bake another 10 minutes.

Marguerite Crews

Rosemary's Reuben Casserole

Preheat oven to 350 degrees.

3 - 12 ounce cans of corned beef (or cook a 3 1/2 lb corned beef)

1 Qt (2 small cans) sauerkraut, drained

1 Cup mayonnaise

1/2 Cup Thousand Island dressing

2 cups shredded Swiss cheese

2 Tablespoons unsalted butter

1/2 cup bread crumbs

Crumble corned beef and place with sauerkraut in a 9 x 13 inch pan.

Mix dressings together and pour over top. Cover with Swiss cheese.

Melt Butter and mix with bread crumbs and sprinkle over top.

Bake at 350 degrees for 45 minutes. Cool 10 minutes.

Makes 10 to 12 servings

Gayle's Peach Cooler

1 Small pkg of peach jello (sugar free)

1/4 Cup of boiling water to dissolve jello

2 Containers of peach yogurt (6 oz or 8 oz)

1 8 oz Cool Whip (sugar free)

Mix all together and pour into Graham cracker pie crust. You can also pour into a bowl or litle bowls and serve without the pie crust.

Refrigerate for several hours.

Gayle Marr

Your Cup of Life

Drink deeply from your cup of life.

Savor each precious drop.

Sip lightly to taste each flavor.

Lick the foam from off the top.

Control the list of ingredients.

Make sure they’re the very best,

for what you put into your cup

should never be taken in jest.

A lot of joy and laughter,

a touch of heartache for spice,

a trace amount of pain,

(just enough to make you think twice).

Three quarters love and passion

would then be just about right.

Add integrity and honesty

to help you sleep better each night.

With diligence to each detail,

what a brew your life will be...

intoxicating and valued

and your very own recipe!

Ruth Y. Nott