1 cup sugar
2 tbsp flour
2 1/2 tsp salt
1 3/4 cups pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 quarts water
1 tbsp cooking oil
1 package (16oz) Acini de Pepe
3 cans (11oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained
1 carton (9oz) nondairy whipped topping
1 cup mini marshmallows (optional)
1 cup coconut (optional)
Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice, cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add Acini de Pepe, cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in air-tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in air-tight container. Salad may be refrigerated for as long as a week in air-tight container.
Makes 25 servings.
Saturday, September 29, 2007
Leslie's Rice Pudding
1/2 cup long-grain rice
8 cups milk
1/2 cup raisins
1 cup sugar
6 eggs
2 tbsp vanilla
ground cinnamon
Combine rice and milk in a large saucepan. Bring to a boil, lower heat and simmer uncovered 30 to 40 minutes, stirring occasionally. Add raisins and simmer 5 minutes. Add sugar and stir until dissolved.
In bowl, combine eggs and vanilla, beating well. Fold into rice mixture and stir over low heat until completely blended and slightly thickened. Heat should be very low to prevent curdling. Turn into serving dish, sprinkle with cinnamon and chill.
Makes 8 servings
8 cups milk
1/2 cup raisins
1 cup sugar
6 eggs
2 tbsp vanilla
ground cinnamon
Combine rice and milk in a large saucepan. Bring to a boil, lower heat and simmer uncovered 30 to 40 minutes, stirring occasionally. Add raisins and simmer 5 minutes. Add sugar and stir until dissolved.
In bowl, combine eggs and vanilla, beating well. Fold into rice mixture and stir over low heat until completely blended and slightly thickened. Heat should be very low to prevent curdling. Turn into serving dish, sprinkle with cinnamon and chill.
Makes 8 servings
Grandma Sandberg's Monster Cookies
4 cups sugar
2 cups butter or margarine
2 lbs (4 1/2 cups) brown sugar
3 lbs crunchy peanut butter
1 dozen eggs
1 Tbsp vanilla
8 tsp baking soda
18 cups (a 2 lbs, 10 oz box) oatmeal
1 lb M&M candies
1 lb chocolate chips
Combine first 7 ingredients. Mix very well. Add last 3 ingredients. Mix very well. Make each cookie about the size of a golf ball, then flatten out by hand. Bake at 350 degrees for 10-15 minutes, depending on size of cookie.
This is a huge recipe but the dough keeps well in the refridgerator for a long time.
2 cups butter or margarine
2 lbs (4 1/2 cups) brown sugar
3 lbs crunchy peanut butter
1 dozen eggs
1 Tbsp vanilla
8 tsp baking soda
18 cups (a 2 lbs, 10 oz box) oatmeal
1 lb M&M candies
1 lb chocolate chips
Combine first 7 ingredients. Mix very well. Add last 3 ingredients. Mix very well. Make each cookie about the size of a golf ball, then flatten out by hand. Bake at 350 degrees for 10-15 minutes, depending on size of cookie.
This is a huge recipe but the dough keeps well in the refridgerator for a long time.
Grandma Sandberg's Angel Biscuits
4 cups flour
1 tsp salt
8 tsp baking powder
1 tsp cream of tartar
4 tsp sugar
1 cup shortening
1 1/3 cups milk
Mix all dry ingredients together. Cut in shortening with a pastry blender until the size of peas. Gradually stir in milk. Roll or press out to thickness desired. Bake at 450 degrees (very important) for 12 minutes.
For whole wheat or dark biscuits, use 1/2 white and 1/2 whole wheat flour.
1 tsp salt
8 tsp baking powder
1 tsp cream of tartar
4 tsp sugar
1 cup shortening
1 1/3 cups milk
Mix all dry ingredients together. Cut in shortening with a pastry blender until the size of peas. Gradually stir in milk. Roll or press out to thickness desired. Bake at 450 degrees (very important) for 12 minutes.
For whole wheat or dark biscuits, use 1/2 white and 1/2 whole wheat flour.
Grandma Sandberg's One-Pan Spaghetti
1 lb. ground beef
1/2 cup chopped onion
1 9oz can whole tomatoes
1 18oz can tomato juice
1 8oz can tomato sauce
1 1/2 tsp sugar
1 1/2 tsp oregano
3/4 tsp garlic powder
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 of a 7oz pkg of spaghetti, uncooked and unbroken
Brown beef and onion in large saucepan. Drain fat. Add tomatoes, tomato juice, tomato suace and the seasonings. Bring the mixture to a boil. Add the uncooked spaghetti and lower heat to simmer.
Cover lightly and simmer 40 minutes, stirring occasionally. Bake, covered, at 325 degrees for 1 hour, stirring occasionally. Uncover and bake 1/2 hour longer. Parmesan cheese can be sprinkled on top just before serving
Serves 4-6.
1/2 cup chopped onion
1 9oz can whole tomatoes
1 18oz can tomato juice
1 8oz can tomato sauce
1 1/2 tsp sugar
1 1/2 tsp oregano
3/4 tsp garlic powder
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 of a 7oz pkg of spaghetti, uncooked and unbroken
Brown beef and onion in large saucepan. Drain fat. Add tomatoes, tomato juice, tomato suace and the seasonings. Bring the mixture to a boil. Add the uncooked spaghetti and lower heat to simmer.
Cover lightly and simmer 40 minutes, stirring occasionally. Bake, covered, at 325 degrees for 1 hour, stirring occasionally. Uncover and bake 1/2 hour longer. Parmesan cheese can be sprinkled on top just before serving
Serves 4-6.
Grandma Sandberg's "Al's Best Doggone Pancakes"
1 cup Milk
2 Tbsp Vegetable oil
1 Egg
1 cup All-Purpose flour
1/2 tsp Salt
2 Tbsp Sugar
2 Tbsp Baking Powder
Combine milk, oil and egg; beat well. Combine dry ingredients; stir to make a smooth batter. Grease griddle if necessary; cook pancakes over low heat. (If using buttermilk, decrease baking powder to 1 1/2 tsp and add 1/2 tsp baking soda.)
Makes about nine 4" pancakes
2 Tbsp Vegetable oil
1 Egg
1 cup All-Purpose flour
1/2 tsp Salt
2 Tbsp Sugar
2 Tbsp Baking Powder
Combine milk, oil and egg; beat well. Combine dry ingredients; stir to make a smooth batter. Grease griddle if necessary; cook pancakes over low heat. (If using buttermilk, decrease baking powder to 1 1/2 tsp and add 1/2 tsp baking soda.)
Makes about nine 4" pancakes
Pete's Simon and Garfunkel Stuffing
1/2 loaf dried bread crumbs
one big yellow onion
one grated apple
stalk of celery
a whole lot of fresh garlic
one grated carrot
parsley, sage, rosemary and thyme
salt and pepper
olive oil
Dice up your onion and garlic, 8-12 or more cloves, take the celery stalk and slice it up from the leafy end, including the leafy, until you have more than seems reasonable, then chop it fine. Grate the carrot and apple. Heat up the olive oil, then saute the onion, celery, carrot and apple until pretty soft. Add garlic and continue until the garlic is soft. Add all of the spices, again, more parsley than seems reasonable, then more or less equal ammounts of the others, you may want to chop up the rosemary. You might want to add some poultry seasoning as well, but that messes up the parsley, sage, rosemary and thyme theme so don't tell anyone. Mix all of this stuff with the bread crumbs, salt and pepper to taste and add water a teensy bit at a time, just to make it moist enough so you can grab a handful for stuffing. Stuff all this up the turkey's butt.
one big yellow onion
one grated apple
stalk of celery
a whole lot of fresh garlic
one grated carrot
parsley, sage, rosemary and thyme
salt and pepper
olive oil
Dice up your onion and garlic, 8-12 or more cloves, take the celery stalk and slice it up from the leafy end, including the leafy, until you have more than seems reasonable, then chop it fine. Grate the carrot and apple. Heat up the olive oil, then saute the onion, celery, carrot and apple until pretty soft. Add garlic and continue until the garlic is soft. Add all of the spices, again, more parsley than seems reasonable, then more or less equal ammounts of the others, you may want to chop up the rosemary. You might want to add some poultry seasoning as well, but that messes up the parsley, sage, rosemary and thyme theme so don't tell anyone. Mix all of this stuff with the bread crumbs, salt and pepper to taste and add water a teensy bit at a time, just to make it moist enough so you can grab a handful for stuffing. Stuff all this up the turkey's butt.
Scott's Turkey
Thoroughly wash turkey.
Place in pan and rub with lots of lemon juice.
Peel a head of garlic and rub slices of garlic all over the skin.
Place garlic slices under skin and the rest in the cavity.
Rub with oil and soy sauce.
Bake according to weight and temperature guidelines on package.
We have been very successful using baking bags.
Place in pan and rub with lots of lemon juice.
Peel a head of garlic and rub slices of garlic all over the skin.
Place garlic slices under skin and the rest in the cavity.
Rub with oil and soy sauce.
Bake according to weight and temperature guidelines on package.
We have been very successful using baking bags.
Suta's Egg-y Tortillas
(my invention,which Scott improved)
For each serving:
1 flour tortilla
1 egg (Beaten)
handful grated cheese
butter
Very lightly butter tortilla. Place in frying pan of approximately same size. Spread cheese on tortilla and cover with egg. When egg appears almost set, flip and finish cooking on egg side. Turn onto plate and roll up.
Can be eaten plain or add salsa and sprouts.
For each serving:
1 flour tortilla
1 egg (Beaten)
handful grated cheese
butter
Very lightly butter tortilla. Place in frying pan of approximately same size. Spread cheese on tortilla and cover with egg. When egg appears almost set, flip and finish cooking on egg side. Turn onto plate and roll up.
Can be eaten plain or add salsa and sprouts.
Suta's Corn Bread Pie & Upside Down Version
1 can chili beans (or spicy black beans)
1 1/2 cups shredded cheddar, Colby or co-jack cheese
1 batch of Really Good Corn Bread batter
Spray large cast iron skillet (or equivalent) with non-stick spray. Add canned beans and top with cheese. Spread corn bread batter and bake at 350 degrees for 30-35 minutes. Cut in wedges.
For upside down style, prepare same way but omit cheese. When done, place serving platter over pan and invert. Then sprinkle cheese over beans and return to oven just until cheese melts. Serve in wedges.
1 1/2 cups shredded cheddar, Colby or co-jack cheese
1 batch of Really Good Corn Bread batter
Spray large cast iron skillet (or equivalent) with non-stick spray. Add canned beans and top with cheese. Spread corn bread batter and bake at 350 degrees for 30-35 minutes. Cut in wedges.
For upside down style, prepare same way but omit cheese. When done, place serving platter over pan and invert. Then sprinkle cheese over beans and return to oven just until cheese melts. Serve in wedges.
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