Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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RAISIN BAR COOKIES
3 cups flour
2 ½ cups quick oatmeal
2 ¼ tsp. bkg. Soda
2 cups brown sugar
1 ½ cups butter ( I use margarine)
Mix well and firmly pat half of mixture in bottom of jelly roll pan (10”x 15”x1”)

Filling
4 cups raisins
2 ½ cups water
2 ¼ tsp vanilla
2 ¼ tsp. lemon juice
2 ¼ tsp. butter (margarine)
pinch of salt

Bring to a boil.

Mix well and add to raisins when they reach their boil:
1 ½ cups sugar
3/8 cup cornstarch
3/8 cup water
Stir and cook till thick.

Spread thickened raisins over crumb layer in jelly roll pan and top with rest of mixture. Gently –but firmly – press mixture to conform to edges of pan. Bake at 350 degrees for 20 minutes. Cut into squares.
Star

MASHED POTATO BALLS
1 c. mashed potatoes
1 egg yolk
1 egg white
3 tbsp. flour
1 sm. diced onion, if desired

Mix all together. Beat egg white until stiff and fold into mixture. Drop by tablespoons into deep, hot fat until browned. Makes about 25 small puffy balls.
Bur

Incredible Punch
2 (46 oz.) bottles cranberry-raspberry juice
1 (32 oz.) bottle pina colada mix
1 (2 L) bottle raspberry ginger ale soda

In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight. Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.

SOME HANDY MICROWAVE TIPS

Bacon, thin sliced (cooking)
Plate lined with paper towels; cover with paper towel.
POWER: High (100%)
TIME: 1 slice 45 sec to 2 min
4 slices 3 to 4 min

Caramels (melting)
4-cup glass measure, uncovered
POWER: High (100%)
1 pkg (14 oz) caramels mixed with 2 Tbsp water
TIME: 3 to 4 min, stirring every 45 sec

Chocolate, baking (melting)
Paper wrapper or bowl
POWER: Medium (50%)
TIME: 1 or 2 oz 3 or 4 min, stirring after 2 min

Cream Cheese (softening)
Remove foil wrapper. Place on waxed paper or plate, uncovered.
POWER: Medium (50%)
TIME: 3-oz pkg 30 to 45 sec
8-oz pkg 1 to 1 1/2 min

Margarine or Butter (melting)
Remove foil wrapper. Measuring cup or small bowl, uncovered
POWER: High (100%)
TIME: 1 to 2 Tbsp 15 to 30 sec
3 to 4 Tbsp 30 to 45 sec
1/3 to 1/2 cup 45 to 60 sec
2/3 to 1 cup 1 to 1 1/2 min

Water (boiling)
Glass measuring cup
POWER: High (100%)
TIME: 1 cup 2 to 3 min
Bur

Now & Later Baked Ziti

2 lb. ground beef
1 large onion, chopped
1 jar (4 lb. 3 oz.) Prego Fresh Mushroom Italian Sauce (7 1/2 cups)
1 box (16 oz.) tube-shaped pasta (ziti), cooked and drained
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

COOK beef and onion in saucepot until browned. Pour off fat.

STIR in pasta sauce, ziti and 2 cups mozzarella cheese. Spoon into 2 (12 1/2"x8 1/2"x2") disposable foil pans. Top with remaining mozzarella and Parmesan.

BAKE at 350°F. for 30 min. or until hot. Serves 12.

TIP: To freeze, prepare ziti but do not bake. Cover with foil and freeze. Bake frozen ziti, uncovered, at 350°F. for 1 hr. or until hot. Or refrigerate 24 hr. to thaw. Bake thawed ziti, uncovered, at 350°F. for 45 min. or until hot.

Bur

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Nancy, the deep fried coca-cola recipe in the Nov. 17th newsletter sounds interesting to me. I am in Alabama and haven't heard of this. Does anyone know where to purchase the Coca-Cola syrup the recipe calls for?
Linda in Al.

For Evelyn Pea Salad (8-10):
This is one that my sil's grandmother always brings for Thanksgiving.

Faye’s Sweet/Sour Salad
1 (15 oz.) can of English Peas (drained)
1 (11 oz.) can of Shoe Peg Corn (drained)
1 (15 oz.) can French Green Beans (drained)

1 2 oz. Jar of Pimentos
1/3 cup of celery
1 cup of chopped onions
1 cup of green pepper (chopped)

Boil :
1 cup of sugar
1/2 tsp. Pepper
1/4 tsp. salt
1/2 cup of Vegetable oil
1 cup of Vinegar

Pour liquid mixture over vegetables. Let set in refrigerator for 24 hours.

It is good and lasts in frig for a couple of weeks if any is left. I usually double the recipe when I am taking to school or church.
CC

Hi Nancy and Furry Helpers, here is another 'oldie but goodie".

Mrs. Mac's Fruit Cake Cookies

1 1/2 C Sugar
1 C. Butter
3 Med. Eggs
3 1/4 C. Flour
1 Rounded Tblsp. Cocoa
1 tsp. each cinnamon, mace, and nutmeg
1/2 tsp. each ginger and allspice
3/4 tsp. Soda
1 Tbls. strong coffee (brewed)
1 Tblsp. Rum or Whiskey
1 tsp. Almond extract
1/2 C. well cleaned currants
1 C. Raisins
1 Lb. nut meats
1/4 C. candied cherries (sliced)
1 C. Strawberry Preserves
1/4 Lb. candied pineapple
1/4 Lb. Citron, dates and orange peel

Mix just like fruit cake and drop by teaspoonfuls on oiled cookie sheet. Allow space between as they spread. Bake in a slow over (325 degrees) for 12 to 18 minutes. They should not be brown but a rich biscuit color. Store in (stone) or glass jar with orange or apple and sprinkle every other day for at least a week with whiskey or rum.(As you can see this is really an old recipe.

Mrs. Mac's Applesauce Cake
1/2 C. Butter
1 C. Sugar
2 1/2 C. Flour
1 1/2 C. Applesauce (thinned and sweetened)
2 tsps. soda (dissolved in applesauce
2 tsps. cinnamon
2 tsps. nutmeg
1/2 tsps. cloves (ground)
1 C. cooked and cooled raisins
1 C. nuts.

Mix together first 3 ingredients.
Add next 2 ingredients, (applesauce and soda)
Add spices and raisins, and nuts. Pour in greased and floured cake pan. Bake in moderate oven (350 degrees) for one hour or more till completely done.

As you bakers and cooks can see this is very old recipe. It came from my mother-in-law who has been gone for a number of years. My husband and I just had out 51st wedding anniversary, so my copy of this recipe is falling apart. I've tried to guess at some of the instructions. Margaret in Tulsa.

For the lady wanting something different for the holidays.
Our family was together a coupe of years back for Thanksgiving at my nephew and niece-in-law's home. She had each person present to sign a square of plain off white muslin. She then embrodiered over the signature, had a lady quilt it for her and presented to my sister (her mother-in-law). It is the size can be used for a wall hanging or a lap quilt. She could also ask each guest to contribute one of their favorite recipes and make an on going recipe book. This would be a keepsake in later years.

Nancy I know this is long if you can use any of it. Please feel free to delete , edit or discard anything I send that is too long.
Margaret

Best Roasted Turkey
Serves 10 to 12

2 gallons cold water
2 cups plus 2 tablespoons coarse salt
1 cup sugar
1 twelve- to fifteen-pound turkey, giblets removed and rinsed
ground black pepper

In a pot large enough to accommodate the turkey, combine 2 gallons water, 2 cups salt, and the sugar. Stir to dissolve salt and sugar. Add turkey, and refrigerate for 18 to 36 hours.

Remove turkey from the brine, and dry well with paper towels. Let stand, covered, at room temperature for 1 to 2 hours.

Preheat the oven to 325°. In a small bowl, combine the remaining 2 tablespoons salt and the black pepper. Rub the inside and outside of the turkey with the salt-and-pepper mixture. Fill the large cavity and neck cavity with as much stuffing as they hold comfortably. Do not pack tightly, or the stuffing will not cook through. (If all the stuffing does not fit, simply transfer the extra to a buttered baking dish, and bake covered, for 30 minutes and uncovered for 15 minutes more in a 375° oven.) Tie the legs together loosely with kitchen twine. Fold the neck flap under, and secure with toothpicks. Place the turkey, breast side up, on a roasting rack in a heavy metal roasting pan. Fold the wing tips under the turkey.

Soak clean cheesecloth in the chicken stock. Lift the towel out of the stock, and squeeze it slightly, leaving it very damp. Spread it evenly over the turkey. Place the turkey in the oven so breast is facing the front of the oven. Roast for 3 hours, basting every 30 minutes.

Carefully remove the cheesecloth. Turn roasting pan so the breast is facing the back of the oven. Baste turkey with pan juices. The skin gets fragile as it browns, so baste carefully. Add onions, carrots, celery, and parsley stems to the roasting pan around the turkey. Roast 1 hour more, basting after 30 minutes.

Insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 165° and the turkey should be golden brown. The breast does not need to be checked for temperature. If the legs are not fully cooked, baste the turkey, return to the oven, and cook for 15 to 20 minutes.

When fully cooked, remove the turkey from the oven, and let it rest, covered, for at least 20 minutes. Transfer to a carving board. Make the gravy, and serve with turkey.
SM

Cheryl in Ohio -
what was the date of the newsletter was the Lemon Meltaway recipe posted? I'm going crazy trying to find it (my DH would tell you that sometimes it doesn't take much LOL)
Thanks, Jackie in So. Louisiana

Message sent in November 2006
Hi Nancy and all the great cooks. I want to thank all who sent me the Cowboy Caviar recipes. I plan to try these during the holidays. To add to the list of seniors, I am 64 years young and have been married for soon to be 45 years. Like a lot of the other readers, I like to collect and read cook books and recipes. My stack of recipes to try is a lot bigger than my stack of tried recipes, but I hope to get around to them sometime. We have two daughters, ages 40 and 37 and three grandchildren, ages 20, 9 and 7. I enjoy quilting, most needlework and reading. I also want to thank the reader who sent in the Mountain Dew Apple Dumpling recipe. I am sorry I don't remember her name, but I tried the recipe and it is very good, in fact I have made it a couple of times.

Here is a recipe, I make every year for Christmas and give as gifts. It is very easy and keeps for a long time.

Easy Peanut Butter Fudge
1 stick of margarine or butter (I always use margarine)
2 - 1/2 cups granulated sugar
small can evaporated milk - this is the 5 ounce can and any brand works
12 ounce jar of peanut butter. (This is a small size Jar and any brand works)

Stir together the margarine, sugar and evaporated milk in a heavy sauce pan. Bring to a boil and stir constantly. When it reaches a rolling boil (one that you cannot stir down), let it boil for 2 minutes. (I set the timer on the microwave for 2 minutes). Remove from heat and add the peanut butter. Stir until completely mixed. Pour into a buttered dish and let cool. This is a soft fudge and will remain so if it is kept in a closed container.

I want to thank you Nancy for a great newsletter and all the great cooks for sharing their recipes. I hope everyone has a very happy Thanksgiving Holiday.
Doris in Middle Tennessee, Murfreesboro to be exact.

Message sent in November 2006
Nancy, this is for Dawn in MN who wanted a special soup recipe for Christmas. The following recipe is adapted from a recipe that was posted on a web site a few years ago. It is a favorite of my DH and I have served it with great reviews to friends and family.

Seafood Chowder
In a large pan saute in 1 T. olive oil:
1/2 cup chopped onion
1/2 cup chopped green pepper
3 cloves minced garlic ( I add more)

Add;
1 (16 oz.) can chopped tomatoes, undrained
1 (8 oz.) can tomato paste
1/2 c. dry red (yes, red) wine. (I use Merlot)
1 T. dry parsley
1/2 t. salt
Dash pepper
1/2 t. dried oregano
1/2 t. dried basil
1 bay leaf

Bring to a boil. Reduce heat and simmer for 20 minutes, covered. now add 1 lb. fresh white fish ( I use Haddock) skinned and boned. Cut up into chunks, simmer just until the fish flakes, about 5 minutes.

Add:
1/2 pound shelled, fresh shrimp, cut in half,
1 can minced clams, undrained.

Simmer for about 5 more minutes and the shrimp has turned pink. Serve with crusty bread. Yummy. (Don't forget to take out the bay leaf before serving.)

To double this recipe, I find it tastes better if I make two separate batches and then mix together at the end.
Ginny Lee-upstate NY

Nancy I came across this recipe for a number of soups from a Basic Cream recipe. Sorry but I do know that I have sent in another e-mail but this is for the person that wanted soup recipes. You could make this and leave out the butter/margarine until you were ready to use. You could put dry milk in for the amount of regular milk that you would need. I am going to post it as if I am going to use it right after making. This comes from www.askyourneighbor.com/recipes/355.htm.

Cream of Anything Soup

Basic Recipe
2-1/2 cups milk
1/2 cup flour
2 tablespoons butter or margarine
dash salt
dash pepper

Put all 6 ingredients into blender "briefly" til smooth and pour into saucepan. Stir constantly over medium high heat til it begins to thicken, watch it because it can scorch easily. Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items:
makes 4 to 6 servings

Cream of Cauliflower Soup
To basic mixture add 1, 10 oz., box frozen cauliflower bus cooked per box directions til tender and well drained, ½ teaspoon onion powder, 3 mashed chicken bouillon cubes, pinch dry parsley and a dash of garlic salt. Stir over lowest possible heat til piping hot. Serve at once.

Cream of Celery Soup
Do just as cauliflower soup but substitute 1 cup cooked, drained, diced celery instead of the cauliflower. Add a pinch celery seed and a pinch dry parsley flakes.

Cream of Broccoli Soup
Add 1, 10 oz., box frozen, chopped broccoli cooked per box directions and drained. Continue as in cauliflower soup.

Cream of Asparagus Soup
To basic recipe you add cooked drained asparagus and cook until it is warm/hot.

Cream of Cabbage Soup
Add 2 cups packaged supermarket slaw mixture cooked til tender in just enough water to cover. Drain well. Continue as in cauliflower soup.

Cream of Potato Soup
Add 3, 1 lb. each. cans sliced, drained potatoes, 1/2, 10 oz., bottle Hormel Real bacon Pieces and a dash of liquid smoke. Continue as in cauliflower soup.

Clam Chowder
Prepare the potato soup and add 1, 10 oz., can undrained minced clams and 2 thin slices of boiled ham snipped into 1/4" bits. I use the Hormel Real Bacon Pieces 2 to 3 tablespoons.

Cream of Corn Soup
To warm basic recipe, add 1, 14 oz., can cream style corn, dash nutmeg and 1 teaspoon dry minced onion. Heat through

Cream of Mushroom Soup
To warm basic recipe, add 1, 8 oz., can drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through.

Cream of Tomato Soup
To warm basic recipe, add 1, 15 oz., can diced, undrained tomatoes and return to blender briefly just to smooth it out. Heat through.

Cream of Onion Soup
To warm basic soup, add 1 envelope dry onion soup mix and heat thoroughly. I use real onion sliced and cook in mixture of olive oil and margarine for about 20 to 40 minutes. DO NOT LET IT BURN! I also add 1 bay leaf and salt and pepper to taste. Remove the bay leaf before serving.

Creamy Cheddar Soup
To prepared basic recipe, add 1, 8 oz., jar Cheez Whiz, stirring til melted and heated through. Take this recipe and in another pan cook 1, 10 oz., pkg. mixed frozen vegetables adding 1, 10 3/4 oz., can cream of chicken soup to it. This is good and also another soup.

Cream of Chicken or Turkey Soup
To prepared basic recipe add cooked chicken/turkey with 1, 10 oz, box mixed vegetables cooked. Heat together until warm/hot.
Susie Indy

CROCK POT PUMPKIN PUDDING
15 oz can pumpkin
12 oz can evaporated milk
3/4 cup sugar ( I prefer brown sugar)
1/2 cup buttermilk baking mix (Bisquick, Pioneer, etc)
2 eggs, beaten slightly
2 TBS melted butter
1 TBS pumpkin pie spice
2 tsp vanilla

Mix together all ingredients and pour into greased crock pot. Cover and cook on low for 6-7 hours (temp will read 160º) Serve in bowls with whipped cream.

I like to add raisins, chopped dates, dried cranberries or apples, and lots of pecans to this pudding. This is a good breakfast pudding.

Tona in Bama

The Best Pumpkin Pie
Makes 8 servings.

1 frozen unbaked pie crust (9-inch)
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tablespoon Pumpkin Pie Spice

Preheat oven to 425°F. Cover large baking sheet with foil. Place frozen pie crust on baking sheet. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool on wire rack.
SM

HOMEMADE BEER BREAD
3 cups plus 2 teaspoons self-rising flour, divided
3 tablespoons sugar
3 tablespoons reduced-calorie stick margarine, melted
1 (12-ounce) can beer
Vegetable cooking spray

Coat a 9 x 5-inch loaf pan with cooking spray, and lightly dust with 2 teaspoons flour; set aside. Combine the remaining 3 cups flour and sugar in a bowl; stir well, and make a well in the center of the mixture. Add the melted margarine and beer, and stir just until moistened. Pour the batter into prepared pan.

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Cut bread into 8 slices; cut each slice in half.
BUR

PARTY FINGER SANDWICHES
2 sm. cans chunk chicken or ham
1 med. onion, chopped
1 sm. can crushed pineapple
1/2 c. pecans, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise

Combine all ingredients. Take 18 slices of bread and cut the crust off. Make 9 sandwiches and cut them each into 4 squares. Makes 36 finger sandwiches.

Tona in Bama

Message sent in November 2006.

DILLY CASSEROLE BREAD
1 pkg active dry yeast
1/4 cup warm water (110-115)
1 tsp. salt
2 Tbsp dill seed
1 cup lukewarm cottage cheese
1/4 tsp baking soda
2 Tbsp sugar
1 unbeaten egg
1 Tbsp instant minced onion
2 1/4-2 1/2 cups all-purpose flour
1 Tbsp butter

Soften yeast in warm water and set aside. In mixing bowl, combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in softened yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour. Stir down dough. Turn into well-greased 8-inch round casserole (about 1 to 1-1/2 quart size.) Let rise 30-40 minutes. Bake at 350 for 35-45 minutes. Brush with additional butter. Cut into wedges to serve. Note: If you don't have dried onion, use about 1/4 cup minced fresh onion. Makes 10 servings.

Tona in Bama

Here is a twist on the Pea Salad:
Perfect Pea Salad
3 T. slivered almonds
3 T. chopped green onions
1/2 finely cubed sharp cheddar
1/4 c. chopped celery hearts
1/4 c. chopped red bell pepper
1/3 c. light mayo
1/4 t. black pepper
1/2 t. dried dill
15 oz. can fancy small peas, drained
11 oz. can mandarin oranges, drained
1/4 c. crushed pineapple, drained & excess juice squeezed out.

Toast almonds in small skillet over med-low heat, tossing often, until golden, 3-4 min. Iip onto plate & let cool. Mix cheese, mayo, celery, bell pepper, green onions, dill & pepper in serving bowl. Gently fold in peas, mandarin oranges, and pineapple. Sprinkle w/almonds, cover & refrigerate about 30 min. before serving. 6 servings.

"I eat my peas with honey, I've done it all my life. It makes the peas taste funny. But it keeps them on my knife."
(Anonymous)
Athena in DE

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