1 cup peanut butter (I prefer extra chunky)
1 cup sugar
1 tsp vanilla (optional)
Preheat oven to 350 degrees. Mix all ingredients. Roll into one inch balls and flatten with a fork dipped in sugar. Bake for 10 minutes. (They’ll spread a little bit so leave about an inch or so between each cookie)
1/2 cup Soy Sauce
1/4 cup Water
2 Tbsp. Sugar
2 med. Onions, sliced
1 tsp. minced Garlic
3/4 tsp. ground Ginger
2 lbs. Round Steak, cut into thin strips
1 lb. fresh Mushrooms, sliced
1/4 cup Oil
2 cups shredded Cabbage
1 can Bean Sprouts
1 can Water Chestnuts, drained and sliced
Combine soy sauce, water, sugar, vinegar, garlic and ground ginger. Add beef to marinade. Cover and refrigerate for 2 hours. In wok, or 12 inch skillet, heat oil, add mushrooms, saute 2 minutes, add cabbage, saute 5 minutes. Add beef and marinade, stir fry 5 minutes. Add bean sprouts and chestnuts, cook 5 minutes longer. Serve over rice.
-From Nana’s Recipe Collection
2 cups Oats
1/2 tsp. Garlic Powder
2 tsp. Chili Powder
1 (13 oz.) can Milnot
1 Tbsp. minced Onion
2 tsp. Salt
3 lbs. lean Ground Chuck
Sauce (Recipe Below)
Beat eggs, add the rest of the ingredients and mix well. Shape into balls. Place in greased pan. (It will fill 2 9×13 pans). Pour sauce over top, one layer to a pan. Bake at 350 for one hour.
4 cups Ketchup
4 Tbsp. Liquid Smoke
1 Tbsp. minced Onion
2 cups Brown Sugar
1 tsp. Garlic Powder
Heat ingredients until sugar is dissolved and pour over meatballs.
– From Nana’s Collection
You’ve got a pumpkin that you want to carve. Don’t throw away those seeds from the inside.
Remove the seeds from the stringy part (pulp). Do not rinse. It’s okay to leave a little of the pulp on the seeds.
Mix the seeds with 1/4 cup of melted butter or margarine, then spread on a cookie sheet.
Sprinkle with a small amount of salt.
Bake in oven at 350 degrees for about 10 minutes. The seeds should be lightly browned.
Let cool. Store in airtight containers or plastic bags.
– From Kim’s Recipe Collection
1 egg, beaten
2 whole crackers
1 T butter
1/4 cup milk
2 T chopped onion
salt & pepper to taste
1 cup grated cheese
Peel Eggplant and cut into small cubes, adding approximately 1/2 cup water, and cook until tender. Drain.
Mash eggplant with egg beater.
Add 1 beaten egg, 2 whole crumbled crackers (onion-garlic crackers are good, as are Ritz or plain saltines), 1 T Butter, approximately 1/4 cup milk, 2 T chopped onion, salt and pepper to taste.
Bake in 350 degree oven for 30-40 minutes or until firm.
Remove from oven and top with 1 cup grated cheese. Put back in oven and cook until cheese melts.
3 cups white chocolate baking pieces
14-ounce can sweetened condensed milk (1 1/4 cups)
2 teaspoons finely shredded lime peel
2 tablespoons bottled Key Lime juice or regular lime juice
1 cup chopped macadamia nuts (toasted if desired)
Macadamia nuts, coarsely chopped (optional)
Line an 8-by-8-by-2-inch or 9-by-9-by-2-inch baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.
Stir baking pieces and sweetened condensed milk in a large heavy saucepan over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in the 1 cup chopped macadamia nuts. Spread mixture evenly into the prepared pan. If desired, sprinkle the coarsely chopped macadamia nuts on top.
Cover and chill for two hours or until firm. Lift the fudge from pan using edges of foil. Peel off foil and use a knife to cut fudge into pieces. Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months. Makes 2 1/2 pounds or 64 servings.
4-6 Chicken Breasts, boiled
1 can Cream of Chicken Soup
1 lg. can Milnot
1 can Cream of Mushroom Soup
2/3 cup Milk
1 can Cream of Celery Soup
1 Tbsp. Minced Onion
1 lg. can Chow Mein Noodles
Tear or cut chicken into bite size pieces. Mix soups, milnot, milk, onion and chicken together in pan, cook until creamy.
Add 2/3 can of chow mein noodles to soup mixture. Pour into 13×9 pan and cover with remaining noodles. Bake at 350 degrees for 30 minutes, or until bubbly.
– From Nana’s Recipe Collection
Prepare 2 cans extra long asparagus spears as directed on can, drain. In small saucepan, combine 2 Tbsp. butter, 1 (4.5 oz.) jar sliced mushrooms, drained, 2 Tbsp. slivered almonds, 1/2 tsp. dried basil leaves and 1/8 tsp. pepper. Heat thoroughly. Remove spears from pan with spatula, place on serving platter. Pour mushroom mixture over spears and serve immediately.
– From Nana’s Recipe Collection
1 (8 1/2 oz.) can Artichoke Hearts, drained
1 cup real Mayonnaise
1 cup pure grated Parmesan Cheese
dash or two of Garlic Powder
Cut artichoke hearts into bite sized pieces. Mix with remaining ingredients. Spread in to baking dish and bake at 350 degrees for 30 minutes.
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1 1/2 tablespoon honey
Salt and pepper
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.
Pour dressing over slaw just before serving. Stir well.
Notes: You can purchase already shredded cabbage in bags in the produce section at the grocery store. This really cuts down on time and effort, without adding too much extra expense (which is worth it).