Recipe: Cheesy Potatoes and Ham

Paula A. Tomey-Allen

6-8 Medium Yukon Yellow Potatoes, washed, peeled and sliced thin

1 Cup Cubed Ham Steak; (about one large Ham Steak)

½ Stick Butter

3 Tablespoons Flour

1 Can Evaporated Milk

2 Can Hot Water

1 Teaspoon Seasoning Salt

1 Teaspoon Parsley

1 Tablespoon Instant Minced Onions

1/3 Block Velveeta Cheese, cubed

3 Tablespoon Butter, melted

2 Cups Corn Flakes, crushed

Preheat oven to 400.

Spray large casserole roaster with cooking spray.

Arrange sliced potatoes in pan. Add cubed Ham Steak.

With heat on medium, melt ½ stick Butter in large deep pan. Stir in Flour and mix well.

Add and stir in Evaporated Milk and Hot Water. Stir until dissolved and thickens.

Add, Seasoning Salt, Parsley, Minced Onions. Stir well.

Add cubed Cheese and stir until melted. Remove from heat.

Pour cheese mixture over Potatoes and Ham and gradually mix together.

Melt 2 Tablespoons Butter in large bowl in microwave. Add crushed Corn Flakes. Stir well. Sprinkle over Potato Cheese mixture.

Bake uncovered for about one hour. Check Potatoes for tenderness. Add more time to baking, if needed, ten minutes at a time, until tender.

Let set for about ten minutes before serving.

Serves about 8-10

Recipe: Watkins English Shepherd's Pie

photo by J.L. Nehring

Revised from a Watkins Recipe Card

3/4 cup evaporated milk

2 cups soft bread crumbs

2 tablespoon Watkins Beef Soup Mix (or beef bouillon powder)

2 eggs, beaten

2 tablespoon Watkins Onion Flakes

2 teaspoons Watkins Parsley

2 teaspoons (Watkins Meat Magic) (or Worcestershire sauce)

1/2 teaspoon Watkins Black Pepper

1/4 teaspoon Watkins Thyme

1 cup diced, cooked carrots

2 pounds extra lean ground beef

4 cups hot mashed potatoes
Remainder of evaporated milk
2 tablespoons butter
1/2 teaspoon parsley
1/2 teaspoon salt

1 teaspoon Watkins Onion Powder Granules

1/4 teaspoon Watkins Black Pepper

8 ounces sharp Cheddar cheese, sliced

(Watkins Minced Green Onion) (or Green Onion, minced fine)

Pre-heat oven to 350 F.

Mix milk with bread crumbs, sprinkle with Beef Soup Mix. Add eggs, Onion Flakes, Parsley, Meat Magic, the 1/2 teaspoon Black Pepper, Thyme, carrots, and beef; mix well. Turn into 11-inch pie plate. Bake at 350 F. for 45-60 minutes. May require longer. Check middle for doneness.

Meanwhile prepare mashed potatoes with milk, butter and seasonings.

Remove pie from oven and carefully drain grease. Cover meat evenly with cheese slices, reserving 1 tablespoon of small cheese pieces. Swirl prepared potatoes on top; dot with pieces of remaining cheese. Add a sprinkling of Minced Onion; broil until potato peaks brown and cheese melts. (Make sure your pan can be used in broiler. If not, put in oven and watch for cheese to melt.)

Makes 6 - 8 servings.

Recipe calls for Watkins products but you can substitute other brands.

Watkins products with ( ) means I could not find these Watkins products any more. Substitutions available.

Note: This is the best Shepherd's Pie recipe I have ever eaten! It's a meat loaf consistency, vs. stew like. 

Recipe: Mexican Meat Loaf

Recipe: Christmas Raspberry Crunch

From Lion House Recipes

Serves: 12

   2 cups pretzels, crushed
   3 tablespoons sugar
   1/2 cup margarine
   1 8-ounce package cream cheese softened
   1 cup sugar
   1 12-ounce container whipped cream
   1 16-ounce can crushed pineapple, drained
   1 6-ounce package raspberry jello gelatin
   3 cups water boiling
   1 10-ounce package raspberries frozen


Preheat oven to 400 degrees F. Crush pretzels with rolling pin. Mix with sugar and melted margarine (or butter). Press into bottom of 9x13-inch baking pan. Bake 5 minutes. Cool. Beat cream cheese and sugar till fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped cream.

Recipe: Russian Tea Cookies

by Cecilia R. Hitch

 

Cream together:
1 C. Butter, softened
1/2 C. Powdered Sugar
1 tsp. Vanilla

Then add:
2 C. Flour
1/4 tsp. Salt
1/2 to 1 C. Pecans, finely chopped

Mix well. It will be somewhat like a bread dough.

Preheat oven to 325. Roll dough into small balls with approx 1-inch diameter. Bake 20 to 22 min.

Then:
Additional powdered sugar
While cookies are still warm, roll in powdered sugar. I do this twice: Once while the cookies are still quite warm and then again after they have cooled somewhat. I think that makes them nicely powdery! ENJOY!

Recipe: Pork Fried Rice

Paula A. Tomey-Allen

2 T. Canola Oil

2 C. Cooked, Chopped Pork Chops

1 C. Chopped Carrots

1 C. Chopped Celery

1 Cup Instant Rice

1 tsp. Instant Onions

2 Cups Hot Water

1 Tsp. Beef Bouillon

1 T. Lite Soy Sauce

1 tsp. Parsley Flakes

Dash Paprika

1 tsp. Watkins Meat Magic (optional)

Brown Pork, Carrots and Celery in Canola Oil until tender. Add Rice, Onions, Water, Bouillon, Soy Sauce, Parsley, Watkins Meat Magic and Paprika. Bring to boil. Stir. Reduce heat and simmer for about 8-10 minutes, stirring often. Turn off heat and let stand covered about 5 minutes, until liquid is absorbed.

Makes about 4 servings.

May want to add Soy Sauce 1 tsp. at a time until desired flavor.

Recipe: Chicken Rice Soup

Paula A. Tomey-Allen

6 Cups Hot Water

3 Tsp. Chicken Bouillon

1 Can (12.5 oz) Chunk Chicken Pieces, with broth

½ C. Chopped Carrots

½ C. Chopped Celery

Dash Paprika

1 Cup Instant Rice

Bring Water to boil. Add Bouillon, Chicken, Carrots, Celery and Paprika. Reduce heat and cook until vegetables are tender.

Add rice. Bring back to boil, stir and then cover. Turn off. Let set for about 5 minutes

Makes about 4-6 servings.

Recipe: Sugar Cookies

By Margaret White
friend of Lisa Tomey

2 cups shortening  
3 cups sugar
3 eggs
1 1/2 tsp. vanilla
6 cups flour
4 tsp. baking powder
3/4 tsp. salt
1/2 cup milk

Cream shortening and sugar, mix in eggs, vanilla, and dry ingredients.  Add milk a little at a time. (May have to mix with hands). Sprinkle lots of flour on counter and on top of dough and roll out cookies.  Cut out shapes. Place on ungreased cookie sheet. Bake at 375 for 10  - 11 minutes and let cool for a couple minutes before removing. 
This recipe makes about 60 cookies:

Frosting: 
3 tablespoons butter
1 tsp. vanilla
2 2/3 cups powdered sugar
1/4 cup milk. 
For chocolate add 1/2 cup cocoa and little more milk.

Recipe: Blackberry Dump Cake

Author: Paula A. Tomey-Allen


Ingredients:

6 Cups of Unsweetened Blackberries

1 Cup Sugar

1 (3 oz) Package of Berry Jello

1 Small Package Miniature Marshmallows

1 Box White or Yellow Cake Mix (2-layer size)


Put ingredients in a buttered or sprayed 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix.


Pour over mixture:

1/4 Lb. melted butter

2 Cups hot water


Bake in a 350° oven for 45 min -1 hour.


Serve warm with vanilla ice cream of Cool Whip.

VERY rich!

Recipe: Strawberry Rhubarb Dump Cake

Author: Unknown

Ingredients:

4 Cups of cubed, raw rhubarb

1 Cup sugar

1 (3 oz) Package of Strawberry Jello

1 Package Miniature Marshmallows

1 Box white cake mix (2-layer size)

Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix.

Pour over mixture:

1/4 Lb. melted butter

2 Cups water

Bake in a 350° oven for 45 min -1 hour.

Serve warm with vanilla ice cream of Cool Whip.

Recipe: Chicken Top-Ramen Casserole

Paula A. Tomey-Allen

6 pkg. Chicken Top Ramen Noodles, broken

6 Boneless Chicken Breasts, cubed (or 3 large ones)

1 can Cream of Chicken Soup

1 Soup Can Hot Water

3/4 C. Sour Cream

3/4 C. Melted Velveeta or Similar Box Cheese

2 Stalks Celery, chopped

1/2 C. Carrots, chopped

1 Tomato, chopped

1 tsp. Onion Flakes

1 tsp. Parsley Flakes

1/4 tsp. Garlic Powder

1/4 tsp. Paprika

1 C. Salad Croutons, crushed

Preheat oven to 350. Spray long 13x9 cake pan or large casserole dish with oil spray.

Boil noodles without seasoning packets with chicken, celery, carrots and tomato. Drain.

Fold together melted cheese, cream of chicken soup, hot water, sour cream, spices and three packets of chicken seasoning from Ramen packets. (More makes it too salty.).

Fold into noodle mixture.

Pour into greased pan.

Sprinkle with crushed croutons. Bake for 30-45 minutes until bubbly.

Serves 6-10; Depending on serving sizes

Variation:

Brown chicken cubes in canola oil and add to mixture.

 

Recipe: Almost Homemade Tomato Soup

Paula A. Tomey-Allen

1 - 10 1/2 oz Can Campbell’s Tomato Soup

1 - 14 1/2 oz Can Diced Tomatoes

1 - Soup Can of Evaporated Milk

1 T Onion Flakes

1 T Parsley Flakes

1 T Celery Flakes

1/2 tsp Garlic Powder

1/2 tsp Salt

Dash Pepper

Cover and tilt lid and simmer on low for about 10-15 minutes, stirring often to prevent sticking. Watch carefully for boil overs. Great with grilled cheese sandwiches.

Note: I prefer Campbell’s Tomato Soup because of its’ rich, red color.

Recipe: Sausage Roll-up's

Sheila Tomey Whapham

1 lb Italian Sasuage
1 8 oz Cream Cheese
1 Roll of Crescents

Cook sasuage and let cool.
Add cream cheese (room temp).
Roll out cresent dough just enough to keep it together.
Spread mixture on dough and roll up like a jelly roll.
Slice and bake at 350 about 20 minutes.

Recipe: Salmon Steaks on the Grill

From: Maxine Easton

2 large salmon steaks

¼ C. Flour

Johnny's Seafood Seasoning

1 Chopped onion

Thaw and wash salmon and trim off any fat or residue. Roll in flour. Lay on sheet of aluminum foil. Season both sides with Johnny’s Seafood Seasoning. Put onions on top. Wrap with foil. Grill for 30 minutes closed. Open foil and continue for 15 minutes more.

For oven, follow same directions, placing foil package in oblong cake pan in 350 degree oven and leaving closed whole 45 minutes.

If you can not find Johnny’s Seafood Seasoning where you live it contains: salt, ground dill seed, garlic granules, onion granules and other unknown spices.

Recipe: Soft Oatmeal-Cookies

Paula A. Tomey-Allen

Adapted from America's Test Kitchen

Makes about 5 doz cookies

1 ½ C. Raisins

1 ½ C. Dates

¾ C. White Flour

¾ C. Whole Wheat Flour

1/2 tsp. Sea Salt
1/2 tsp. Baking Powder
1/2 tsp. Nutmeg

½ tsp. Cinnamon

3 1/2 C. Oatmeal

1/2 lb. (2 sticks) Butter, softened

1 C. Light Brown Sugar, packed
1 C. Granulated Sugar
3 Large Eggs
1 tsp. Watkins Vanilla Nut Extract

½ C. Skippy Super Chunk Peanut Butter

½ C. Crushed Peanuts

Preheat oven to 350 degrees. Spray cookie sheet.

Combine raisins and dates in small bowl and cover with hot water. Let set.

Whisk flours, salt, baking powder, nutmeg and cinnamon together in medium bowl. Fold in oatmeal.

With electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add peanut butter and peanuts.

Strain water from raisins and dates. Add to dry mixture and mix well.

Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula.

Using cookie dipper or large tablespoon, drop dough onto cookie sheet, leaving at least 2 inches between each ball.

Bake until cookie edges turn golden brown, 20 - 22 minutes. Transfer to waxed paper.

Recipe: Chocolate Crockpot Cake

Paula A. Tomey-Allen

1 (18 oz.) Box Chocolate Cake Mix
4 Eggs
1 C. Light Sour Cream
3/4 C. Vegetable Oil
1 C. Water
1 (3 oz.) pkg. Instant Chocolate Pudding Mix
1 C. Semi-Sweet Chocolate Chips (Optional)

Spray crockpot inside with cooking spray.

Pre-heat crockpot on low with lid on.

Combine all ingredients by hand (do not use mixer) in a 2 quart mixing bowl.

Pour batter into a greased quart crock pot.

Cover and cook on LOW for 5-6 hours or until done in center.

Do NOT cook this recipe on HIGH heat.

Makes 8-10 servings.

Recipe: Ground Beef Summer Sausage

Author Unknown 

2 Lb. Ground Beef

1/8 tsp. Red Pepper

4 T. Morton Tender Quick Salt

1/8 tsp. Garlic Powder

1/8 tsp. Onion Powder

2 T. Liquid Smoke

1 C. Water

Mix all ingredients together and form into 3 rolls. Wrap in aluminum foil with shiny side in. Refrigerate 24 hours. Make slit along bottom of foil. Bake on rack at 350 for 1 hour or on broiler pan. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.

Recipe: Peanut Butter Chocolate Frosted Bars

inspired from America’s Test Kitchen.com

Paula A. Tomey-Allen

Makes about 4 dozen bars

2 1/2 C Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Sea Salt
1/2 lb. (2 sticks) Butter, softened
1 C. Brown Sugar, packed
1 C. Granulated Sugar
1 C. Crunchy Peanut Butter
2 Large Eggs
2 tsp. Watkins Vanilla Extract or Watkins Vanilla Nut Extract

Preheat oven to 350 degrees. Spray or oil 2 large oblong cake pans or 1 large cookie sheet.

Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside.

Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture.

Spread dough into cake pan evenly.

Bake, until bars are puffed and slightly brown along edges but not on top, 20 to 25 minutes.

Remove from oven. Let set for 5 minutes.

Glaze with chocolate frosting:

Chocolate Glaze Frosting

6 T. Powdered Sugar

3 T. Cocoa

3 T. Milk

1 T. Crunchy peanut butter

1 tsp. Vanilla

Recipe: Chicken Tortilla Soup Casserole

Paula A. Tomey-Allen

3 Boneless Chicken Breasts, cubed

2 T. Canola Oil

1 T Minced Garlic

1 T Minced Onion Flakes

1 C plus, 2 C Hot Water

3 T Flour

1 T Chili Sauce

1 tsp Chili Powder

1 tsp Garlic Powder

¼ tsp Paprika

1 tsp. Sea Salt

2 tsp. Chicken Bouillon

1 tsp. Steak Seasoning

¼ C Raw White Rice

1 Can Diced Tomatoes or RO*TEL

1 C Frozen Corn

1 C Frozen Diced Carrots

4 Wheat Tortilla Shells, cut into small pieces

2 C. Shredded Colby Jack Cheese

Preheat oven to 350.

Brown cubed chicken breast parts in oil with garlic and onion over medium heat.

Meanwhile, make a rue by mixing until smooth, 1 C Hot Water, 3 Flour, Chili Sauce, Chili Powder, Garlic Powder, Paprika, Sea Salt, Chicken Bouillon and Steak Seasoning in a large measuring cup or bowl. Add 2 C hot water and blend well. Add to meat mixture and stir until thickens.

Stir in to mixture, Raw White Rice, Diced Tomatoes or RO*TEL, Corn, and Carrots.

Add cut up tortilla shells. Stir well. Pour into large greased casserole dish.

Layer with cheese.

Bake 30 minutes covered with foil or lid. Let sit 10 minutes covered.

Serve in bowls with sour cream and chives. Use nacho chips to scoop.

Serves 4-6.

Bread Baking Books

There are many recipe books available foe bread making. the following one is recommended by a friend who bakes often and was also a consultant for the book.

Why not check it out at Amazon.com Be sure and use my link!

Happy Bread Making!

Thanks Broc!