BROCCOLI EN CASSEROLE

Here is one my Grandmother passed down to my Mom and then to me and it’s a favorite for Thanksgiving Dinner.

BROCCOLI EN CASSEROLE

Ingredients

20 oz frozen broccoli

8 oz shredded cheddar cheese
2 tsp salt garlic powder

1 stick butter, cut in small pieces

1 can cream of mushroom soup

1 can (8 oz) mushrooms, drained

Cook broccoli according to package instructions.  Combine garlic and cheddar in a large bowl.  Add drained broccoli and remaining ingredients and mix until well combined.  Pour into greased casserole and bake for 30 minutes in preheated 350 ⁰ f.

You can sprinkle with crushed ritz crackers or buttered bread crumbs before baking.

CHERRY CHEESECAKE

This is an easy recipe my Mom used often.  It makes a great cheese cake!

CHERRY CHEESE CAKE

Ingredients-Crust

2 cups graham cracker crumbs

5 tablespoons sugar

1 stick melted butter

Pre-heat oven to 350 ⁰ f.

Mix crust ingredients together.  Press in a cake pan.  Bake for 8 minutes.  Remove from oven and cool thoroughly

Ingredients-filling

1 8 oz package of cream cheese

1 3 oz package of cream cheese

1 cup sugar

2 pkgs Dream Whip

2 large cans cherry pie filling (Mom’s favorite brand was Lucky)

Bring cream cheese to room temperature.  Then, make Dream Whip according to package instructions.  Beat together sugar and cream cheese and add to dream whip.  Pour over crust and refrigerate at least 1 hour.

Pour pie filling on top and serve.

BEEF STROGANOFF

This is a great recipe from a surprising source.  It came from Senator Robert C Byrd of West Virginia many years ago.  Enjoy!

BEEF STROGANOFF

Ingredients

1 ½ lbs round steak

¼ cup butter or margarine

1 cup or 3 oz can of sliced mushrooms

1 clove garlic, minced

½ cup chopped onion

1 can tomato soup

1 cup sour cream

Salt & pepper to taste

Cut beef into long thin strips.  Brown well in the butter in a heavy skillet.  Add mushrooms, chopped onion and garlic.  Cook until lightly browned.  Blend in tomato soup, sour cream and salt & pepper.  Cover and simmer about one hour or until beef is tender.  Stir occasionally.  Serve over hot cooked rice.

14 DAY PICKLES

Fair warning!  These are incredible pickles and worth the effort it will take.  If you like sweet pickles or bread and butter pickles, these will taste like a little bit of heaven!

14 DAY PICKLES

Ingredients

2 gallons cleaned sliced cucumbers

2 cups salt

1 gallon boiling water

1 gallon boiling water

1 tablespoon alum

1 gallon cold water

Use a glass, ceramic or plastic container for this.

Day 1 - Place cucumbers in 2 gallon container.  Spread salt on top. Pour 1 gallon boiling water over the cucumbers and salt.

Day 2 - Let stand

Day 3 - Let stand

Day 4 - Let stand

Day 5 - Let stand

Day 6 - Let stand

Day 7 - Let stand

Day 8 - Let stand

Day 9 – Drain, pour 1 gallon boiling water over the cucumbers, let stand 24 hours

Day 10 - Drain water, mix together alum and 1 gallon cold water and pour over cucumbers and let stand 24 hours.

Ingredients-Syrup

6 cups sugar

5 cups apple cider vinegar

8 teaspoons mixed pickling spices in cheesecloth

Day 11 – Drain, mix syrup ingredients and boil, then pour over cucumbers

Day 12 – Drain and re-heat syrup and pour over pickles

Day 13 – Drain and re-heat syrup and pour over pickles

Day 14 – Drain syrup, add 1 cup sugar and re-heat syrup, removing the spices in cheesecloth.  Place pickles in canning jars and pour syrup over pickles.  Add some of the spices from the cheese cloth to each jar and seal.  

Jars should seal tightly as they cool.  If any jars don’t seal, place in hot water bath and then cool again.  Any pickles that don’t seal should be used as soon as possible.

VEGETABLE DIP

I've been using this recipe at every party we have had and it always gets rave reviews.   It’s such a hit, I usually double the recipe.

VEGETABLE DIP

Ingredients

1 pint mayonnaise                      1 package (3 oz) cream cheese

½ cup buttermilk                       ½ teaspoobn garlic powder

1 teaspoon onion powder               1 teaspoon Accent

2 ½ tablespoons parsley flakes

Salt & pepper to taste (I don’t use either because that’s my taste)

In a blender, mix all ingredients.  Refrigerate overnight. 

CORN FINGERS

This recipe came from DHB’s Aunt Jean.  It’s a regular for Sunday dinner at their house. 

CORN FINGERS

Ingredients

1 ½ sticks margarine

2 cups flour

1 can cream style corn

¼ cup milk

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

Pre-heat oven to 425 ⁰ f.

First, melt margarine in a 9 X 13 pan.

Combine remaining ingredients; knead; roll out into a rectangle and cut into 1 X 3 inch strips.  Roll strips into margarine and bake in the same pan for 20 -25 minutes.

Serve hot.

APPLE BLOSSOM CAKE

This is one of my Mom’s favorite cakes.  She used to make several and freeze them.  If she had unexpected guests, she would just take one out of the freezer and cut slices while it was still frozen.  By the time she offered them refreshments, the cake was thawed, coffee was made and her reputation as a great hostess was still intact!  She usually baked it in either a Bundt or loaf pan.  Of course, if you use a Bundt pan you need to line it with the topping after greasing and before pouring in the cake mix.

APPLE BLOSSOM CAKE

Ingredients - Cake

2 eggs, beaten                          2 cups sugar

1 ¼ cup oil                               1 teaspoon cinnamon

1 teaspoon vanilla                       1 teaspoon nutmeg

3 cups flour                             3 cups chopped apples

1 ½ teaspoon baking soda              1 cup chopped nuts

½ teaspoon salt

Pre-heat oven to 350 ⁰ f.

Blend eggs, oil and vanilla.  Sift flour, baking soda, salt, sugar, cinnamon and nutmeg.  Add apples and nuts to egg mixture.  Add dry ingredients and mix everything together.  Pour into a greased pan.

Ingredients – Topping

½ cup sugar

½ teaspoon vanilla

½ cup chopped nuts

Mix sugar, vanilla and nuts together.  Sprinkle on top of the cake.  Bake for 35 – 45 minutes.  Cool and serve.