Sandi’s "Belgian" Vegetable Salad
(I don't know why it is called Belgian):
1 8 oz can "French Style" green beansDressing
1 8 oz can "Shoe Peg" corn1 cup sugar (I use a little less)
1 8 oz can "Party" peas½ cup dark vinegar
1 8 oz can "Criss-Crossed" carrots 1/4 cup salad oil
1 small jar chopped pimento1/2 tsp. black pepper
(drain all of the above together) 1 tsp. salt
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
(Heat above ingredients, then set aside to cool while you drain & chop.)
Dressing
1 cup sugar (I use a little less)
½ cup dark vinegar
1/4 cup salad oil
1/2 tsp. black pepper
1 tsp. salt
Mary Ann’s Corn Casserole
2 eggs, beaten
½ teaspoon garlic powder
2 cans (14 ¾ oz.) creamed corn
2 cups grated cheddar cheese
2/3 c. cornmeal
½ teaspoon salt
1 large can diced green chili peppers
6 tablespoons melted butter
½ teaspoon baking powder
Freshly ground black pepper
1 bunch chopped green onions
In a large bowl stir together all the ingredients. Pour into a buttered baking dish, and bake uncovered at 350 until set and golden (about 45 - 55 min.)
Carolyn Evenson’s Baked Beans
Brown ½ lb. Bacon ½ cup molasses
Saute 1 onion½ cup catsup
3 small cans of Van Camps Pork and Beans (drained)1 teaspoon liquid smoke
½ cup brown sugar1 teaspoon Worcester Sauce
Place in 200° oven for ½ day stirring every once in awhile. I usually take lid off towards the end to avoid being too juicy.
The Palmer House Brownie (The original and 1st Brownie)
1 lb. 2 oz. Semisweet chocolate
1 lb. Butter
1 lb. 8 oz. Granulated sugar
8 oz. Cake flour
1 tablespoon baking powder
4 eggs
1 lb. Walnuts, small pieces
Glaze:
1cup water
1 cup apricot preserves
1 tsp. unflavored gelatin
Preheat oven to 300F. Pour batter onto a 9x13” baking sheet. Sprinkle the walnuts on top. With your hand, lightly press them down into the batter. Bake for 30 to 40 minutes. Brownies will be done when the edges start to become crispy and when the brownie mixture has raised about ¼ inch. Note that even when the brownies are completely baked, they will test gooey when a toothpick is inserted into the middle.
Glaze: Mix ingredients thoroughly in a saucepan and bring to a boil for 2 minutes. With a pastry brush, spread the hot glaze onto the brownies.
Tip: The brownies will be easier to cut if you place them in the freezer for 3 to 4 hours after glazing them.
Jane’s Beer Bread
1 can of beer
3 cups of self-rising flour
1 egg
½ cup sugar
a couple of pads of butter on top
Pour into a greased extra large loaf pan.
Bake 350 degrees for 55 minutes.
Oatmeal/Craisin and Chocolate Chip
Use any recipe that you have for either but substitute the shortening use ½ Crisco and ½ real butter. For the oatmeal cookies I used Sharon’s recipe but added 1 cup of craisins and 1 cup of nuts. Also, to get the big cookies, double the recipes and use an ice cream scoop (1/3 oz.) Flatten each cookie to be about 1/8 inch to ¼ inch thick. Bake until brown.
Sharon Klein’s Famous Oatmeal Cookies
3/4 cup vegetable shortening
1/4 cup water
1 cup firmly packed brown sugar
1 teaspoon vanilla
1/2 cup granulated sugar
1 tsp. salt
3 cups oats, uncooked (I use Quaker Old Fashioned Oats)
1 egg
1 cup all-purpose flour
1 tsp. soda
Preheat oven to 350 degrees F. (I bake them at 325 degrees F)
Beat together shortening, sugars, egg, water & vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. (The cookies you had at the meeting, I baked at 325 degrees for 11 minutes).
For variety, add chopped nuts, raisins, chocolate chips or coconut. I hadn't added anything but the regular ingredients.
The recipe says it will make about 5 dozen cookies but if that were the case, they would be pretty small cookies. I usually double or triple the recipe depending on how many I really want to get.
Onion-Poppy Seed Bread
1 pkg. dry yeast
¼ cup warm water
1 cup chopped onion
¼ cup sugar
¼ cup melted butter
1 egg
2 cups unsifted flour
1 cup warm milk
1 ¾ tsp. salt
Filling:
3 tablespoons poppy seeds
½ cup melted butter
¼ tsp. Salt
Dissolve yeast with water. Melt butter, add warm milk, salt and sugar. Add egg and then the flour. Mix and then knead to bread-consistency. Place in a warm place till doubled. Divide into two pieces. Roll each piece into two strips (20” x 8”). Fill each piece with filling. Pinch together each piece and lay on a greased baking sheet. With the seam side down, braid the two pieces. Cover and let rise till doubled. Beat one egg and brush it on the bread and sprinkle with poppy seeds and a bit of onion. Bake for 40 minutes 350 degrees.
Chili Relleno Casserole
2 large cans chopped chilis
12 oz. Monterey Jack cheese shredded
12 oz. sharp cheddar
Grease 9x13 casserole and layer Monterey Jack and cheddar cheese.
Beat 8 eggs and 1 cup sour cream. Pour over layered cheese and chilis. Bake 350 degrees for 30-35 minutes. Let stand 5 to 10 minutes before serving.