Recipe: Mom's Bread Pudding

 Thelma L. (Hall) Tomey

Preheat oven to 350.

2 Eggs, beaten 

¼ tsp. Salt

2 1/4 C. Milk 

 2 C. Bread cubes

1 tsp. Vanilla 

½ C. Brown Sugar

½ tsp. Cinnamon 

1 C. Raisins (Optional)

Combine all ingredients in large bowl and mix thoroughly by hand. Transfer to greased casserole dish or loaf pan. Bake 45 min. Pudding is done when knife inserted comes out clean. Serve warm with vanilla sauce.

Vanilla Sauce

1 C. Sugar 

2 C. Boiling Water

2 T. Flour 

2 T. Oleo or Butter

1 tsp. Vanilla 

 ¼ tsp. Salt

Combine all dry ingredients in a sauce pan. Place on medium heat and add water slowly, stirring constantly until thickened and creamy, about 8 min. Serve over warm bread pudding.

Recipe: Mayonnaise Cake

Mayonnaise Cake

Unknown Author

2 C. Flour

1 C. Sugar

2 tsp. Baking soda

½ C. Cocoa*

¼ tsp. Salt

Combine and mix together in a large bowl.

Add:

1 C. Mayonnaise

1 C. Cold water

1 tsp. Vanilla

Blend well and pour into a greased and floured or sprayed long cake pan or 2 - 8” round pans.

Bake at 350 for 30 minutes.

This cake is very moist and black.

Great when you are out of eggs and oil!

Variation: Add a small box of instant chocolate pudding to dry ingredients

Chocolate Frosting

Paula A. Allen

½ Stick butter

4 Heaping T. Cocoa*

2 C. Powdered sugar

1 tsp. Vanilla

6 T. Milk

Melt butter in microwave. Add cocoa and stir thoroughly. Add rest of ingredients and beat on low until mixed thoroughly, adding more milk a little at a time, if needed, until mixture is a spreadable consistency. Beat on high for about 30-45 seconds until well blended.

Dabble and spread onto hot cake and gently spread around. Too fast will tear cake.

*Great with Hershey's Cocoa Special Dark

Recipe: Natural Weed Killer

Getting rid of those pesky weeds that crop up along paths, in driveways and in sidewalk cracks can be quick and easy. Potent pesticides can kill weeds but are dangerous to other plants, animals and people. According to research reported on the USDA Agricultural Research Service website, a common household product found in most kitchen cupboards effectively kills weeds when properly used. This natural weed killer is inexpensive, nonhazardous and environmentally safe.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• White distilled vinegar
• Plastic spray bottle

1. • 1
     Fill a plastic spray bottle with white distilled vinegar. Do not dilute it with water or any other liquid. White distilled vinegar you buy in the supermarket is already 95 percent water. According to the USDA, five percent acetic acid from household vinegar can be an effective organic weed killer.
   • 2
     Pick a dry, breeze-free day to spray. Vinegar is less effective on a windy or rainy day. And it's always best to wait until the sun is at its hottest before applying. The heat from the sun enhances the weed-killing power of white distilled vinegar.
   • 3
     Spray a liberal amount of white distilled vinegar directly on weeds sticking out of cracks and crevices on paths. Two to three squirts from the spray bottle on each patch of weeds is typically enough. Be careful to avoid spraying nearby grass or plants you want to keep alive. White distilled vinegar is non-selective. It kills all plants that it comes in contact with.
   • 4
     Check the weeds after 12 hours. You should see a noticeable reaction to the white distilled vinegar spray. Repeat the spraying if the weeds remain green. Remove weeds by pulling them out along with their roots with a gloved hand if they are brown and dried out. Spraying the area periodically with white distilled vinegar keeps paths clear of weeds before they grow.
   • 5
     Store the unused portion of white distilled vinegar in the plastic spray bottle in a cool dry place. Be sure to label the container for future reference. Vinegar can be used for weed control well past the expiration date printed on the bottle.

Tips & Warnings

• Do not touch your face or skin with white distilled vinegar. The acidic solution can burn
• skin and eyes.
• Keep vinegar out of the reach of children and pets.
  
  How to Keep Paths Clear of Weeds

Recipe: Stew Beef and Rice

  

1 lb Stew Beef

1 T Canola Oil

1 T Minced Garlic

1/2 C Johnny's French Dip Au Jus Sauce

1 1/2 C Hot Water

1 T Kitchen Bouquet Browning and Seasoning Sauce

1 T Minced Dry Onions

1 tsp Dry Parsley for meat, plus 1 tsp for rice.

Brown Stew Beef in Canola Oil in cooker or other stove safe pan. Drain oil. Add remaining ingredients.

Transfer to crock pot or transfer cooker pan to base.

Simmer two hours on low, stirring every 30 minutes to prevent sticking.

Serve over hot rice cooked with 1 tsp Dry Parsley.

 

Recipe: Spaghetti Sauce

Paula A. Tomey-Allen

2 Lb. Ground Beef or Turkey

4 Stalks Celery, chopped

2 T. Onion Flakes (or ¼ C. chopped fresh)

2 tsp. Parsley Flakes

1 T. Italian Seasoning

2 T. Garlic , from jar

2 Lg. Cans Tomato Sauce

1 Sm. Can Tomato Paste

1 Lg. Can Diced Tomatoes

1 Sm. Can Mushroom Pieces, chopped

1 tsp. sugar

1 C. Hot Water

Spaghetti Noodles or Other Pasta

Brown meat, celery and onions in deep pan and drain grease. Add other ingredients except for pasta. Transfer to crock pot and simmer on low for four to six hours. Stir occasionally if you are home.

Serve with pasta of your choice and top with Parmesan cheese.

Recipe: “Puppy Chow” aka “Reindeer Food”

Paula A. Tomey-Allen


6 C. Crispix Cereal


1 C. Peanut Butter (Creamy or Chunky, your choice)


12 oz. Chocolate Chips


½ C. Powdered Sugar (or more to taste)



Melt Chocolate Chips on low. Add Peanut Butter, mix well.


Cool slightly, pour over Crispix Cereal that are spread out on wax paper lined cookie sheet.


After about five minutes scoop into gallon Ziplock bag that holds powdered sugar.


Lightly shake to cover cereal with sugar.


Sprinkle back on wax paper. Set for about ten minutes, until cool.


Store in Ziplock  bags or plastic container.
 

Recipe: Pumpkin Cake Roll

Author Unknown

3 Eggs
1 C Granulated Sugar
2/3 C Canned Libby's Pumpkin
1 tsp Lemon Juice
3/4 C All-purpose Flour
1 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
1/2 C Chopped Nuts
Powdered Sugar
1/4 C Butter, softened
2 (3-ounce) Packages Cream Cheese, softened
1 C Powdered Sugar
1/2 tsp Vanilla

Preheat oven to 350° F. Line a 10x15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

In a large bowl, beat Eggs with an electric mixer until lemon colored. Gradually add Sugar. Stir in Pumpkin and Lemon Juice. In a separate bowl, sift together Flour, Baking Powder, Cinnamon, Ginger, Nutmeg, and Salt; fold into Egg-Pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with Chopped Nuts. Bake for 15 minutes.

Lay a clean kitchen towel out on the counter. Sprinkle Powdered Sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer. While cake cools, beat Butter and Cream Cheese together until smooth. Beat in 1 cup Powdered Sugar. Add Vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Recipe: Christmas Raspberry Crunch

Lion House Recipes

Serves: 12

2 C Pretzels, crushed
3 T Sugar
1/2 C Margarine/Butter
1 8-oz Package Cream Cheese softened
1 C Sugar
1 12-oz Container Whipped Cream
1 16-oz Can Crushed Pineapple, drained
1 6-oz Package Raspberry Jello Gelatin
3 C Water, boiling
1 10-oz 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: Banana Bread

2 C Flour
3/4 C Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
3 Very ripe, soft, darkly speckled large Bananas, mashed well (about 1 1/2 cups)
1/4 C Plain Yogurt
2 Large Eggs, beaten lightly
6 T Butter, melted and cooled
1 tsp Watkins Vanilla Extract

1 1/4 C Toasted Walnuts, chopped coarse (about 1 cup)

Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

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.