Feel free to print this out!
Tuna Noodle Bake By Jenelle Rose
11/22/2000
1/2 Cup chopped onion
2 Tablespoons margarine or butter
1 can Campbell's Cream Of Mushroom
soup
8 Oz. Sweet/Sour dressing
8-10 Oz. wide egg noodles
8 Oz. can sweet peas
1-2 cans tuna in water, drained
and flaked
1/2 cup milk
1 small bag potato chips crumbled
well
Paprika
6 slices process4ed cheese (thick
slices of Velveeta is best)
Preheat oven to 400 degrees. Cook
noodles according to directions and while doing so, melt butter or margarine in
large sauce pan and sauté onion. Add peas, mushroom soup, milk and sweet/sour
sauce. Heat to just to start of boiling. Drain noodles and add saucepan mixture
together. Bake in shallow baking dish for 20 minutes. Add sliced cheese to top,
spread evenly, cover with potato chip crumbs and then sprinkle top with Paprika.
Bake an additional 5 minutes. Best on first serving.
Favorite
Meatloaf By Jenelle Rose 11/22/2000
1 beef bouillon cube
1/2 cup water
1 beaten egg
2 slices of soft bread for
crumbs
2/3 cup non-fat dry milk powder
1/4 cup onion
1/2 teaspoon salt
1/4 teaspoon dried basil crushed
1 Lb. ground beef
Boil water for bouillon cube and
let dissolve. In mixing bowl, mix together all ingredients, adding hamburger
last. Pat mixture into loaf pan and cook in oven for 60 minutes. Drain fat and
spread with ketchup/brown sugar topping. Bake an additional 15 minutes. Best on
1st or second servings. Also good sliced and eaten sandwiched between bun.
Coffee
By Jenelle Rose 11/22/2000
In large coffee mug, add equal shots
to coffee:
Kaluha
Triple Sec
Amaretto
Also nice with French Vanilla
creamer added
Bon Appetite!
Scotchy-Potato Chip Cookies
Here is one of my favorite holiday recipes you can make with a child or
someone special. It will create a memory for years. I hope you and your family
will enjoy it as much as I do.
1 cup white sugar
1 cup brown sugar
1 cup shortening
2-1/2 cups flour
2 eggs
1 teaspoon vanilla
1/2 teaspoon water
1 teaspoon baking soda
1-1/2 to 2-cups potato chips, coarsely crushed
1 (6-ounce) package butterscotch chips
In a large bowl combine the sugars, shortening, eggs, flour, vanilla, water and
baking soda. Mix well. Add the potato chips and
butterscotch chips and mix well. Drop by rounded spoonfuls onto a cookie sheet.
Bake at 350-degrees for 10 to 12 minutes. Cool
on a wire rack.
HAVE A HAPPY THANKSGIVING!
Sincerely,
Gary Hinkle
Modern Woodmen of America
Christmas Dinner Recipes
-
Baked Ham with Apricots
- Roasted Turkey
with Stuffing
-
Seasoned Mashed Potatoes
-
Yams with Coconut and Rum
-
Three bean salad
-
Glazed carrots
-
Pumpkin Pie and Apple pie
-
Hot Apple Cider
The Ham:
After the ham is totally thawed, pat it dry with a paper towel. Place it in a
large baking dish. Open a 16 oz can of apricots in heavy syrup. Cut slits into
the ham large enough to place an apricot half into it. About 8 to 10 around the
ham. I liked to us the spiral cut ham for this. Pour the syrup over the ham.
Sprinkle 1/4 teaspoon ground clove and 3 tablespoons brown sugar over the ham.
Bake uncovered in a 325 degree oven for 10 to 15 minutes per pound. Baste once
every hour.
The Turkey:
After the turkey is totally thawed, take out the
giblets and rinse the bird with cold water inside and out. Pat dry with a paper
towel. Now for the fun, rub the bird down with cooking oil, not butter. I have
used flavored oils at times that are fantastic. On the inside of the bird,
squeeze the juice from 1/2 a lemon into the cavity and roll the bird to spread
it evenly. Salt and pepper the inside next. There is a reason for this. The
lemon juice will seal the inside of the bird, holding the juices in the meat.
Now that the bird has had a nice bath and a rub down, it is time to sprinkle a
little poultry spice on the outside of the bird. The oil will hold the spice in
place and help give you a nice browning of the skin.
The Stuffing:
- 8 cup bag of cornbread stuffing
- 3 stalks of celery chopped
- 1 small yellow onion chopped
- 1/2 tsp of poultry seasoning
- 1 cup of turkey giblet broth (three cups of water
and the turkey neck and giblets simmered for an hour)
- 1/2 salt
- 1/2 tsp black pepper
- 1/2 cup diced liver and gizzard or 1 6oz can of
smoked oysters, chopped.
This is a favorite of mine. Using a 8 cup bag of
cornbread stuffing, pour it into a large mixing bowl. Add all the above
ingredients pouring in the broth last. The stuffing will be just fine with or
without the giblets or the oysters. I prefer the oysters myself. Toss the
stuffing like a salad until it is all well mixed. Having someone help you if
possible, hold the turkey on end while you scoop the stuffing into it. Don't
pack it too tight. Place the left over stuffing in a small baking dish. Bake the
small dish of stuffing for about 20 minutes at 325 degrees.
Follow this general guideline for cooking your
turkey. Remember, the times below is assuming you are stuffing your turkey.
Set the oven to 325 degrees.
8 to 12 pounds - 3 1/2 to 4 1/2 hours
12 to 16 pounds - 4 1/2 to 5 1/2 hours
16 to 20 pounds - 5 1/2 to 6 1/2 hours
Seasoned Mashed Potatoes:
6 to 8 quart stock pot
10 large Russet Potatoes, peeled and chopped into
bite size pieces
1/2 small onion, diced fine
1/4 tsp garlic powder (skip the salt if you use
garlic salt)
1/2 cup cheese grated (Jack is best)
1/2 cup milk
1/4 cup butter
1 tsp salt
Directions:
Place the chopped potatoes in the pot and fill with water just to an inch over
the potatoes. Cover and simmer until the potatoes are easily cut with a fork.
Drain the water. Add the rest of the ingredients. Mix with a hand mixer until
all lumps are gone. If the potatoes are a little stiff, add a little more milk.
A dash of parsley flakes mixed in give the potatoes a nice look.
Baked Yams with Coconut
and Rum:
2 16 oz cans of yams
1/2 cup shredded coconut
2 tbsp brown sugar
2 tbsp rum
Directions:
This is quick and easy. Pour the two cans of yams with the rum into the 9x13
baking pan. Sprinkle the coconut and brown sugar on top of the yams. Bake at 350
for about 30 minutes covered in foil. Remove foil and return to oven for 5
minutes uncovered to brown.
Three Bean Salad:
1/2 cup sugar
1 15 oz can of green beans, drained
1 15 oz can of gabonzo beans
1 15 oz can of kidney beans
1/2 red onion sliced into half rings
1 green pepper, chopped
1 tsp celery seed
1/2 tsp salt
1/4 tsp black pepper
1 tbsp soy sauce
1/4 cup salad oil
1/2 cup vinegar
Directions:
Toss all ingredients in a large serving bowl. Let the salad set for 1 hour in
the refrigerator. Serve.
Glazed Carrots:
6 medium carrots, peeled and sliced
2 tbsp brown sugar
2 tbsp butter
1 tbsp honey salt to taste
Directions:
Steam carrots till tender. Drain off water. Add the remaining ingredients and
place back on the stove, on low, for three to five minutes. Serve.
Pumpkin Pie:
2 eggs
3/4 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp clove
1 - 16oz can of pumpkin
1 - 13oz can of evaporated milk
Directions:
In a large bowl, beat the eggs first and then add the other ingredients. Pour
into an uncooked pie shell. Bake at 425 degrees for the first 15 minutes. Turn
the oven down to 350 degrees for 40 to 45 minutes. A knife in the center of the
pie should come out clean when the pie is done. Let cool and serve with whipped
cream.
Apple Pie:
6 cup apples, peeled and sliced
1/2 cup white sugar
1/2 cup brown sugar
2 tbsp flour
1 tbsp corn starch
3/4 tsp cinnamon
1 tbsp butter
Directions:
Add the sliced apples and all other ingredients into a large bowl. Mix well.
Spoon into pie pan. Dot the butter on top. Add top crust, slit the top crust for
steam to escape and seal the edges. Bake at 425 degrees for 40 minutes.
Pie crust:
(makes one 9" crust, double for the apple pie)
1 cup flour
1/2 tsp salt
1/3 cup shortening
3 to 4 tbsp ice water
Directions:
Sift flour and salt into mixing bowl. Cut the shortening in with a fork or a
pastry blender. It should look like bread crumbs when it is ready for the water.
Sprinkle the water into the flour while mixing with the fork. Roll the dough out
onto a well floured surface. When the pie dough is rolled out larger than the 9"
pie pan, roll the pie crust up on the rolling pin. Pick it up and unroll it on
top if the pie pan. Press it into the pan and trim. Your ready for filling.
Hot Apple Cider:
1 quart of apple cider
6 cinnamon sticks
Directions:
Heat the apple cider until hot but not boiling. Serve it in a mug with one
cinnamon stick. Some people (like me) wouldn't mind a little something extra in
their cider besides cinnamon. A dash of whiskey or rum is nice. Please just
remember not too much.
The Simple Joy of
Christmas Dinner
by Ruth Brister
Holiday Drink Recipes
Ringing in the New Year or spending a quiet evening, gather 'round and raise a
glass with families or friends with these holiday drinks, not all of which have
alcohol in them.
Let’s start with some coffees...
In large ceramic coffee mug, add equal shots to coffee:
Kaluha
Triple Sec
Amaretto
Also nice with French Vanilla creamer added
Hot Irish Nut.
1 ounce Irish Cream
1 ounce Frangelico
1 ounce Amaretto
3 ounces Coffee
Pour into coffee mug and fill with coffee
Tipsy Cafe Au Lait with
Chocolate Whipped Cream
3 cups strong brewed coffee
1 cup milk
4 tablespoons sugar
1/3 to 1/2 cup Kahlúa or
1/2 cup chilled heavy cream
3 tablespoons unsweetened cocoa powder
Chocolate shavings
Bring coffee, milk, and 2 tablespoons sugar just to a
simmer in a 3-quart saucepan, then stir in Kahlúa to taste.
While coffee is heating, beat cream with cocoa and
remaining 2 tablespoons sugar in a bowl with an electric mixer until it just
holds soft peaks.
Divide coffee among 4 mugs, then top with chocolate whipped
cream and chocolate shavings. Serves 4.
Old-Fashioned Eggnog Recipe
Whiskey or bourbon along with Jamaica rum makes this
old-fashioned eggnog recipe a powerful holiday drink for Christmas. Eggs, heavy
cream and milk add richness to this special eggnog recipe that is better than
any store-bought nog.
12 egg yolks
½ C. superfine sugar
1 fifth (26 ounces) blended
whiskey or bourbon
1 ½ C. dark Jamaica rum
2 C. milk
1 quart. heavy cream, chilled
12 egg whites
1 T. grated nutmeg
In a large bowl, beat the egg
yolks and sugar together until the mixture makes a slowly dissolving ribbon when
the beater is lifted from the bowl. Then beat in the whiskey, rum and milk.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or
overnight.
Just before serving, whip the cream in a large chilled bowl
until it is stiff.
Beat the egg whites in a separate large bowl with a clean
beater. When they form firm peaks, fold the whipped cream gently but thoroughly
into the whites.
Pour the egg-yolk mixture into a large chilled punch bowl,
add the egg-white mixture and fold together until no trace of white
remains. Sprinkle with nutmeg and serve at once.
Hot Buttered Rum Mix
1 cup unsalted butter, softened
1 (16 ounce) package
confectioners' sugar, sifted
1 pound light brown sugar,
packed
1 quart vanilla ice cream,
softened
In large bowl, cream the butter
and the sugars together until smooth. Add the softened ice cream and mix until a
creamy consistency. Transfer to a freezer container with a tight fitting lid.
Place in the freezer for up to 1 month.
To Serve: Place a heaping 2
tablespoons of the frozen mix in a highball glass or coffee mug. Add 1 to 2
tablespoons dark rum. Pour over mix 6 ounces of boiling water and stir until
mixture is melted. Sprinkle w/ cinnamon or nutmeg.
Mock Champagne
2 (2 liter) bottles ginger ale,
chilled
1 (46 fluid ounce) can
pineapple juice, chilled
1 (64 fluid ounce) bottle white
grape juice, chilled
To make Ice ring: Fill a
ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At
this stage you can place edible flowers, or pieces of fruit around the ring.
Fill pan with ginger ale and freeze until solid. Place in punch bowl just before
serving. In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and
white grape juice.
Original Irish Cream
1 cup heavy cream
1 (14 ounce) can sweetened
condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
In a blender, combine heavy cream, sweetened condensed
milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and
almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed
container in refrigerator. Shake well/serve.
The Apple Cinnamon
2 oz cranberry juice
4 oz chilled apple cider
Fill a wine goblet with ice. Add
2 oz. cranberry juice and 4 oz. chilled apple cider. Stir to mix. Garnish with a
cinnamon stick.
Jell-O Shots
2 Cups Vodka
3 Cups Water
3 Packages Jell-O
Gummy Worms
In a sauce pan, bring the water to a boil. Once boiling add in the Jell-O and
stir until completely dissolved, then stir 2 more minutes. Add in the vodka and
stir. Pour mixture into clear plastic shot glasses and chill. Before they get
firm, add a gummy worm to each glass. Then let them firm up.
Enjoy!
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