1 Cup Mayo
1 8 oz Cream Cheese
3 T Lemon Juice
1 lb Crab Meat
1 Cup Grated Cheese
From Viv
Showing posts with label X- Recipes from Grandma J or E. Show all posts
Showing posts with label X- Recipes from Grandma J or E. Show all posts
Chinese Fried Rice
1 Cup Cooked Rice
2 T. Oil
1 4 oz Can sliced Mushrooms
¼ Cup Chopped Green Onions
2 T Soy Sauce
8 Slices Cooked Bacon (crumbled)
1 Beaten Egg
1 Can Shrimp
Optional: Chopped Celery, Chopped Water Chestnuts
Heat Oil in a skillet; add rice, mushrooms, onions, shrimp and soy sauce. Cook over low heat 10 minutes, stirring occasionally. Add bacon, egg. Cook and stir 5 minutes.
From Linda
2 T. Oil
1 4 oz Can sliced Mushrooms
¼ Cup Chopped Green Onions
2 T Soy Sauce
8 Slices Cooked Bacon (crumbled)
1 Beaten Egg
1 Can Shrimp
Optional: Chopped Celery, Chopped Water Chestnuts
Heat Oil in a skillet; add rice, mushrooms, onions, shrimp and soy sauce. Cook over low heat 10 minutes, stirring occasionally. Add bacon, egg. Cook and stir 5 minutes.
From Linda
Chocolate Chips Bars in a Jar
½ Cup Chopped Toasted Walnuts
¼ Cup Milk Chocolate Chips (more if needed)
¼ Cup White Chocolate Chips
¼ Cup Semi Sweet Chocolate Chips
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar*
½ Cup Light Brown Sugar*
In 1-quart wide-mouth glass jar, gently layer and pack milk Chocolate Chips, White Chocolate Chips and Semisweet Chocolate Chips, Nuts (cooled), Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more Chocolate Chips.
*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.
Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla
Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16 bars.
¼ Cup Milk Chocolate Chips (more if needed)
¼ Cup White Chocolate Chips
¼ Cup Semi Sweet Chocolate Chips
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar*
½ Cup Light Brown Sugar*
In 1-quart wide-mouth glass jar, gently layer and pack milk Chocolate Chips, White Chocolate Chips and Semisweet Chocolate Chips, Nuts (cooled), Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more Chocolate Chips.
*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.
Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla
Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16 bars.
Oatmeal Bars in a Jar
½ Cup Old-Fashioned Oats
½ Cup mini M&M Candies (more if needed)
½ Cup Light Brown Sugar
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar
In 1-quart wide-mouth glass jar, gently layer and pack Oats, Candies, Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more candies.
*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.
Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla
Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16bars.
From Sheri
½ Cup mini M&M Candies (more if needed)
½ Cup Light Brown Sugar
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar
In 1-quart wide-mouth glass jar, gently layer and pack Oats, Candies, Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more candies.
*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.
Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla
Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16bars.
From Sheri
Ginny’s “Christmas” Chowder
Cook in 4 Cups of Water Until Tender:
2 Chopped Carrots
2 Chopped Potatoes (or more)
2 Chopped Stalks of Celery
2 Bouillon Cubes
4 Slices of Bacon Chopped
Sauté:
½ Cup Butter
1 Large Chopped Onion
Add and Mix:
2/3 Cup Flour
Add and mix in Veggies and Water. Add Bacon and 1 Can Broken Shrimp. Add enough milk to make right constancy. Add Salt and Pepper to taste.
From Grandma Ginny
2 Chopped Carrots
2 Chopped Potatoes (or more)
2 Chopped Stalks of Celery
2 Bouillon Cubes
4 Slices of Bacon Chopped
Sauté:
½ Cup Butter
1 Large Chopped Onion
Add and Mix:
2/3 Cup Flour
Add and mix in Veggies and Water. Add Bacon and 1 Can Broken Shrimp. Add enough milk to make right constancy. Add Salt and Pepper to taste.
From Grandma Ginny
Hot Cocoa Mix
2 Cups Powdered Nonfat Dry Milk
¾ Cups Sugar
½ Cup Unsweetened Cocoa
½ Cup Mini Semi-Sweet Chocolate Chips
½ Cup Powder Nondairy Creamer
1/8 t. Salt
Makes 4 Cups of Mix.
¾ Cups Sugar
½ Cup Unsweetened Cocoa
½ Cup Mini Semi-Sweet Chocolate Chips
½ Cup Powder Nondairy Creamer
1/8 t. Salt
Makes 4 Cups of Mix.
Deep Dark Chocolate Cake
1¾ Cups Flour
2 Cups Sugar
¾ Cup Cocoa
1½ t. Baking Soda
1½ t. Baking Powder
1 t. Salt
2 Eggs
1 Cup Milk
½ Cup Vegetable Oil
2 t. Vanilla
1 Cup Boiling Water
Combine dry ingredients in a bowl. Add Eggs, Milk, Oil and Vanilla. Beat 2 minutes on medium speed. Stir in boiling Water. Pour into greased and floured 9x13 pan. Bake at 350 for 35-40 minutes.
From Sheri
2 Cups Sugar
¾ Cup Cocoa
1½ t. Baking Soda
1½ t. Baking Powder
1 t. Salt
2 Eggs
1 Cup Milk
½ Cup Vegetable Oil
2 t. Vanilla
1 Cup Boiling Water
Combine dry ingredients in a bowl. Add Eggs, Milk, Oil and Vanilla. Beat 2 minutes on medium speed. Stir in boiling Water. Pour into greased and floured 9x13 pan. Bake at 350 for 35-40 minutes.
From Sheri
Butter Cookies (Sugar Cookies)
Cream:
1 Cup Unsalted Butter, Softened
1 Cup Sugar
Add:
1 Egg
1 t. Vanilla
Mix in:
2 t. Baking Powder
3 Cups Flour
Dough will be stiff. If too Stiff add 1 t. of water at a time. Do not chill.
Divide dough into two balls. On floured surface. Roll each ball out 1/8” thick. Put on ungreased sheet. Bake at 400 for 6-7 minutes.
Royal Icing:
3 T Meringue Powder
4 Cups Sifted Powder Sugar
6 T Water
Beat Powder, Sugar and Water at low speed for 7-10 minutes.
From Sheri
1 Cup Unsalted Butter, Softened
1 Cup Sugar
Add:
1 Egg
1 t. Vanilla
Mix in:
2 t. Baking Powder
3 Cups Flour
Dough will be stiff. If too Stiff add 1 t. of water at a time. Do not chill.
Divide dough into two balls. On floured surface. Roll each ball out 1/8” thick. Put on ungreased sheet. Bake at 400 for 6-7 minutes.
Royal Icing:
3 T Meringue Powder
4 Cups Sifted Powder Sugar
6 T Water
Beat Powder, Sugar and Water at low speed for 7-10 minutes.
From Sheri
Zucchini Bread
3½ Cups Flour
2 t. Baking Powder
½ t. Baking Soda
1 t. Salt
1 t. Cinnamon
½ t. Nutmeg
¼ t. Clove
2½ Grated Unpeeled Zucchini
1 Cup Sugar
4 Eggs
½ Cup Oil
2 T Grated Orange Zest
1 Cup Chopped Toasted Pecans or Walnuts
Sift Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, and Clove into a bowl and set aside.
Combine zucchini, sugar, eggs, oil and orange zest and mix by hand until evenly blended. Add and mix dry ingredients to zucchini mixture. Fold in nuts.
Grease and flour 2- 8½” bread pans. Fill pans and bake at 350 for 50-55 minutes (until edges are brown and pull away from pan).
Bakes 2 loafs
From Sheri
2 t. Baking Powder
½ t. Baking Soda
1 t. Salt
1 t. Cinnamon
½ t. Nutmeg
¼ t. Clove
2½ Grated Unpeeled Zucchini
1 Cup Sugar
4 Eggs
½ Cup Oil
2 T Grated Orange Zest
1 Cup Chopped Toasted Pecans or Walnuts
Sift Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, and Clove into a bowl and set aside.
Combine zucchini, sugar, eggs, oil and orange zest and mix by hand until evenly blended. Add and mix dry ingredients to zucchini mixture. Fold in nuts.
Grease and flour 2- 8½” bread pans. Fill pans and bake at 350 for 50-55 minutes (until edges are brown and pull away from pan).
Bakes 2 loafs
From Sheri
Gillis Jerky
2 lbs Meat
6 T Brown Sugar
2 T Tender Quick Salt
2 T Onion Powder
1 t. Garlic Powder
½ t. Black Pepper
3 T Liquid Smoke
*Also try adding ¼ Cup Yosheded Gourmet Sauce.
6 T Brown Sugar
2 T Tender Quick Salt
2 T Onion Powder
1 t. Garlic Powder
½ t. Black Pepper
3 T Liquid Smoke
*Also try adding ¼ Cup Yosheded Gourmet Sauce.
Chocolate Crinkles
Mix Together:
¾ Cup Melted Butter
½ Unsweetened Cocoa Powder
1 Cup Sugar
Whisk In:
2 Eggs
2 t. Vanilla
In separate bowl Mix:
2 Cups Flour
1 t. Baking Powder
1 t. Baking Soda
½ t. Salt
Add of dry mixture Spoonful at a time to chocolate mixture. Stir in Chocolate Chips and refrigerate 2 hours.
Roll dough in to 1” balls and roll i:
¾ Cup Sugar
Place on ungreased baking sheet. Bake 350 for 10 minutes. Then place cookie sheet on cooling rack for 5 minutes. Lightly dust with remaining sugar. Transfer to cooling rack.
Makes 4 Dozen.
From Sheri
¾ Cup Melted Butter
½ Unsweetened Cocoa Powder
1 Cup Sugar
Whisk In:
2 Eggs
2 t. Vanilla
In separate bowl Mix:
2 Cups Flour
1 t. Baking Powder
1 t. Baking Soda
½ t. Salt
Add of dry mixture Spoonful at a time to chocolate mixture. Stir in Chocolate Chips and refrigerate 2 hours.
Roll dough in to 1” balls and roll i:
¾ Cup Sugar
Place on ungreased baking sheet. Bake 350 for 10 minutes. Then place cookie sheet on cooling rack for 5 minutes. Lightly dust with remaining sugar. Transfer to cooling rack.
Makes 4 Dozen.
From Sheri
Spinach Salad
1 bag Spinach
1-2 heads Lettuce
½ Pkg. Swiss cheese
1 Jar Hormel Bacon Bits
Mushrooms Sliced
Dressing:
1 ½ Cup Oil
¾ Cup Sugar
¾ Cup White Wine Vinegar
½ t. Salt
1 ½ t. Onions Salt
¾ t. Dry Mustard
1 ¼ t. Poppy Seeds
Serves 25
1-2 heads Lettuce
½ Pkg. Swiss cheese
1 Jar Hormel Bacon Bits
Mushrooms Sliced
Dressing:
1 ½ Cup Oil
¾ Cup Sugar
¾ Cup White Wine Vinegar
½ t. Salt
1 ½ t. Onions Salt
¾ t. Dry Mustard
1 ¼ t. Poppy Seeds
Serves 25
Scalloped Potatoes Supreme
2 Qt thin-sliced pared potatoes (about 8 medium Potatoes)
¼ Cup Chopped Green Pepper
¼ Cup Minced Onion
1 Can Cream of Mushroom Soup
1 Cup Milk
2 t. Salt
In Greased 11x7x1 ½” baking dish or 2 quart casserole dish. Alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over layers and cover. Bake 350 for 45 minutes. Uncover and bake 20-30 minutes.
¼ Cup Chopped Green Pepper
¼ Cup Minced Onion
1 Can Cream of Mushroom Soup
1 Cup Milk
2 t. Salt
In Greased 11x7x1 ½” baking dish or 2 quart casserole dish. Alternate layers of potatoes, green pepper and onion. Combine remaining ingredients. Pour over layers and cover. Bake 350 for 45 minutes. Uncover and bake 20-30 minutes.
Special K Bars
½ Cup Sugar
½ Cup Light Karo Syrup
(Stir well and bring to a bubble stage, still looks sugary) Remove from heat.
Add:
2/3 Cup Peanut Butter
3 Cups Special K
Press into grease 9x13 pan
Melt together:
1 Small pkg. Butterscotch Chips
½ pkg. Chocolate Chips
Spread over pan. Let cool, cut and serve.
From Linda
½ Cup Light Karo Syrup
(Stir well and bring to a bubble stage, still looks sugary) Remove from heat.
Add:
2/3 Cup Peanut Butter
3 Cups Special K
Press into grease 9x13 pan
Melt together:
1 Small pkg. Butterscotch Chips
½ pkg. Chocolate Chips
Spread over pan. Let cool, cut and serve.
From Linda
Stuffed Beef Tender Loin
3-4 lb Tender Loin
Marinade:
1 Cup Olive Oil
2 T Worcestershire Sauce
1 T Oregano
1 T Basil
1 T Thyme
1 t. Garlic Salt
½ t. Pepper
1 t. Salt
Sauté:
2 Cups Sliced Fresh Mushrooms
½ Cup Sliced Green Onion
1 Can Water Chestnuts, Drained and Chopped
½ Cup Butter
Remove from Heat and Add:
2 Cups Seasoned Bread Crumbs
¾ Cup Egg Substitute
½ Cup Parmesan cheese
½ t. Oregano
½ t. Rosemary
1 t. fennel seed
½ t. Pepper
Remove tender Loin from marinade. Open and stuff with stuffing. Close and tie with string. Bake in greased pan at 350 for 1½ hours.
From Linda
Marinade:
1 Cup Olive Oil
2 T Worcestershire Sauce
1 T Oregano
1 T Basil
1 T Thyme
1 t. Garlic Salt
½ t. Pepper
1 t. Salt
Sauté:
2 Cups Sliced Fresh Mushrooms
½ Cup Sliced Green Onion
1 Can Water Chestnuts, Drained and Chopped
½ Cup Butter
Remove from Heat and Add:
2 Cups Seasoned Bread Crumbs
¾ Cup Egg Substitute
½ Cup Parmesan cheese
½ t. Oregano
½ t. Rosemary
1 t. fennel seed
½ t. Pepper
Remove tender Loin from marinade. Open and stuff with stuffing. Close and tie with string. Bake in greased pan at 350 for 1½ hours.
From Linda
Cheesy Breakfast Potatoes
2 lbs Frozen Hash Browns
¼ Cup Melted Butter
1 Pint Sour Cream
1 Can Cream of Celery
2 Cups Grated Cheese
Mix all together and then sprinkle with potato topper. Bake 350 for 45 minutes.
From Linda
¼ Cup Melted Butter
1 Pint Sour Cream
1 Can Cream of Celery
2 Cups Grated Cheese
Mix all together and then sprinkle with potato topper. Bake 350 for 45 minutes.
From Linda
Salmon Marinade
1/3 cup frozen concentrate
¼ cup soy sauce
1 T ketchup
1 T mustard
Diced Scallions
Garlic to Taste
Marinate 24 hours.
Soak plank for 24 hours.
From Sheri
¼ cup soy sauce
1 T ketchup
1 T mustard
Diced Scallions
Garlic to Taste
Marinate 24 hours.
Soak plank for 24 hours.
From Sheri
Low- Country Shrimp Boil
16 cups water
¼ cup Old Bay seasoning or crab boil seasoning
2 to 3 t. ground red pepper
2 lb. cooked smoked sausage, cut into 1 ½” chunks
2 lb. tiny new potatoes, halved if large
10 small onions, peeled (about 3 lbs.)
5 fresh ears of corn, shucked and halved
2 lb. fresh or frozen large shrimp in shells
¼ cup butter, melted (optional)
¼ cup snipped fresh herbs, such as thyme, oregano, and or basil (optional)
In dutch oven, combine water, Old Bay seasoning and pepper. Cover and bring to boil. Add sausage, potatoes, onions, and corn. Return to boil. Cover and simmer for 10 mins. Add shrimp. Cover and cook for 2 min. Remove from heat. Let stand 5 min. Drain. In another bowl, combine melted butter and herbs. Drizzle over shrimp and vegetables.
Makes 10 servings.
From Sheri
¼ cup Old Bay seasoning or crab boil seasoning
2 to 3 t. ground red pepper
2 lb. cooked smoked sausage, cut into 1 ½” chunks
2 lb. tiny new potatoes, halved if large
10 small onions, peeled (about 3 lbs.)
5 fresh ears of corn, shucked and halved
2 lb. fresh or frozen large shrimp in shells
¼ cup butter, melted (optional)
¼ cup snipped fresh herbs, such as thyme, oregano, and or basil (optional)
In dutch oven, combine water, Old Bay seasoning and pepper. Cover and bring to boil. Add sausage, potatoes, onions, and corn. Return to boil. Cover and simmer for 10 mins. Add shrimp. Cover and cook for 2 min. Remove from heat. Let stand 5 min. Drain. In another bowl, combine melted butter and herbs. Drizzle over shrimp and vegetables.
Makes 10 servings.
From Sheri
Blueberry French Toast
12 slices of day old white bread, with crusts removed.
2 packages (8 ounces each) cream cheese
1 cup blueberries
Cut bread into one inch cubes. Place half in a greased 9 x 13 baking dish. Cut cream cheese into cubes and place over bread. Top with blueberries and remaining bread.
Mix and Pour Over Bread:
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Cover and Chill 8 hours or over night. Cover and Bake at 350 for 30 minutes
Sauce:
1 Cup Sugar
2 T Cornstarch
1 Cup Water
1 Cup Blueberries
1 T Butter
Mix Sugar and Cornstarch in Sauce pan, add water. Boil for 3 minutes over medium heat, stirring constantly. Stir in Blueberries, reduce heat and simmer for 8-10 minutes, until berries burst. Stir in Butter.
Make 6-8 Servings
From Sheri
2 packages (8 ounces each) cream cheese
1 cup blueberries
Cut bread into one inch cubes. Place half in a greased 9 x 13 baking dish. Cut cream cheese into cubes and place over bread. Top with blueberries and remaining bread.
Mix and Pour Over Bread:
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Cover and Chill 8 hours or over night. Cover and Bake at 350 for 30 minutes
Sauce:
1 Cup Sugar
2 T Cornstarch
1 Cup Water
1 Cup Blueberries
1 T Butter
Mix Sugar and Cornstarch in Sauce pan, add water. Boil for 3 minutes over medium heat, stirring constantly. Stir in Blueberries, reduce heat and simmer for 8-10 minutes, until berries burst. Stir in Butter.
Make 6-8 Servings
From Sheri
Quick Antipasto
1 16ozJar Giardiniera (pickled veggies), Drained
1 12oz Jar Marinated Artichoke Hearts
1 6oz Jar Whole Button Mushrooms, drained
1 14oz Can Pitted Large Black Olive, drained
2 8 oz Cans Tomato Sauce
1 7oz Can Water Packed Tuna
¼ Cup Red Wine Vinegar
Salt and Pepper to Taste
Mix altogether. Cover and Chill at least 12 hours, up to 2 days.
1 12oz Jar Marinated Artichoke Hearts
1 6oz Jar Whole Button Mushrooms, drained
1 14oz Can Pitted Large Black Olive, drained
2 8 oz Cans Tomato Sauce
1 7oz Can Water Packed Tuna
¼ Cup Red Wine Vinegar
Salt and Pepper to Taste
Mix altogether. Cover and Chill at least 12 hours, up to 2 days.
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