catts cook book

Squeak · #1 (**permalink**) 03-26-2008, 12:13 PM

What’s
Cookin’
in
Catt’s
Kitchen

A collection of wonderful recipes and stories shared by
our very own MCLeader Catt

This Book is lovingly
dedicated
to the memory of
my Mamaw (Grandmother)
and my Mother

A Collection of Recipes and Family stories published on

the internet by a very special person.
2004

Introduction

My name is Cathy, I have been a member here at MyCoupons.com
since 1999. I am married to Matt, and we have 3 boys still at home,
ages 12, 8 and 6. I have 2 grown children.

I lost my mom in 1996, and a few years later I started going through
her recipe box. It was like reclaiming part of my life, to see her handwriting,
and the spots on the cards......so I started posting here on the
cooking forum, and the rest is history.

To understand the reason my kitchen is the heart of my home,
You have to see inside my soul…

October 11, at 1:16 God called his most precious Angel home.

My mom slipped through my fingers 7 years ago. I miss her so much,
and there is not a day when I don't think of her. I hate it my kids have
no grandparents, and for the most part I look on the positive side. But I thank God my mom raised
me with the strength to go on without her, for that was the best gift of all. I in return, eased her gently
to the other side. When she died, even though she was bedridden, she was at my home, my sister
and I by her side. She was in no pain, and she just stopped breathing. That was it. She had on a clean
gown, her hair was combed, I had put some make up on her, and I know this may seem harsh, but
when the coroner came after my mom died, she pulled me aside and said "let this give you comfort -
of all the people I see in this business, your mom is beautiful - she was clean, looked nice, and was
in a nice calm clean home. Know that you gave her the best gift of all - a gentle path to God."

While that does give me peace, and I live with no regrets, I still cry myself to sleep. There are times,
when I am in a room full of people, or a crowded store, I've never felt so alone. However, she firmly
believed in the circle of life, she told us about it whenever the situation was right, and we even
played "The Circle of Life" at her funeral. I know I was blessed with her as my mother.

The recipes I pass on to you guys are recipes my mom and Mamaw had. They are in their writing. I
don't claim they invented them, unless I really know they did (like my Mamaw's gumdrop cake.)
The Carmelita recipe, I am unsure where it came from, but I know the legend it had in my home. At
the time my mom and sister made them, I was in elementary school. I never thought to ask them
how they got it. Actually, recipes took on a life of their own after my mom got a hold of them.

Yes, I do often put my name in front of a recipe - to let you all know they are tried and true. That is
the whole idea I wanted to create behind this forum. How many times have you made a new recipe,
only to find it tastes like crapola, and you wasted all your ingredients? I can be faulted for many
things, but one of them is not steering anyone wrong.

If my name is in front of a recipe, it's a good recipe. Tried and TRUE!

When people make my recipes, there is always usually a story to go behind it - and that, makes
memories for your family. I'd rather touch just one family, than win a dozen contests.
I share recipes I’ve gathered along the way from various sources and don’t take credit for being the
“CREATOR”. I merely want to share a reason to draw your family close together and sit down to a
“heart warming” as well as “tummy filling”. So from my heart to your kitchen, Please enjoy the
recipes I use and wanted to share.

Catt

Let’s start with some recipes every home should have...

Recipe for a Happy Home

4 CUPS LOVE
2 CUPS LOYALTY
3 CUPS FORGIVENESS
1 CUP FRIENDSHIP
5 SPOONS HOPE
2 SPOONS TENDERNESS
1 BARREL LAUGHTER

Take love and loyalty, mix thoroughly
with faith. Blend it with tenderness,
kindness and understanding. Add
friendship and hope, sprinkle abundantly
with laughter. Bake it with sunshine.
And serve daily with generous helpings.

How to Preserve a Spouse

Be careful in your selection. Do not
choose too young. When selected, give
your entire thoughts to preparation for
domestic use. Some wives insist upon
keeping them in a pickle, others are
constantly getting them into hot water.
This may make them sour, hard, and
sometimes bitter. Even poor varieties
may be made sweet, warm, and tender
and with kisses, wrap them in a mantle
of charity. Keep warm with a steady
fire of domestic devotion and serve
with peaches and cream. Thus prepared
they will keep for years.

4 Ingredient Success

Combine one part self-confidence, one part open communication, one
part active parenting and one part knowledge, stir them together and
what do you get? The recipe for a secure, well-adjusted child and the
secret to a happy, healthy family.

TABLE OF CONTENTS

Beverages, Soups and Salads
Breads
Main Dishes
Side Dishes
Desserts

Cakes
Cookies
Pies
Miscellaneous Desserts

Party Favorites

Special Holiday Cooking

Mother’s Day

Thanksgiving Section

Weekly “Sample” Menus
Index or Recipes

Page 6-8
Page 9
Pages 10-25
Pages 26-32
Pages 33-51

Pages 52-53
Pages 54-66

Pages 67-75
Pages 76-79

Squeak · #2 (**permalink**) 03-26-2008, 12:14 PM

Beverages, Soups, & Salads
HOMEMADE HOT COCOA

1/3 cup sugar
1/4 cup cocoa
pinch of salt
1/2 cup water
4 cups milk
1/4 teaspoon vanilla

Combine sugar, cocoa, and salt in heavy saucepan. Add
water and bring to a boil over medium heat, stirring
constantly. Stir in milk, and heat thoroughly but do not
boil. Stir in vanilla. Serve immediately with marshmallows
if desired, or dollops of whipped cream.

Carrot Salad with Cumin

1 1/2 pounds carrots, peeled and grated.
Juice of 2 oranges
Juice of 1 lemon
2 tbsp extra-virgin olive oil
salt and pepper to taste
1 tsp ground cumin

Blend ingredients and pour over grated
carrots. Toss and serve.

Tomato, Mozzarella and Basil Salad

4 medium perfectly ripe tomatoes
salt to taste
8 slices mozzarella, fresh if available
8 basil leaves
Freshly ground black pepper
Extra Virgin olive oil for drizzling

Core and cut the tomatoes into 1/4 inch
slices. Sprinkle them with salt. Put the toma-
toes on a plate at an angle so they slices can
drain. Layer tomatoes, mozzarella, and basil
on a platter or four individual plates.
Sprinkle with salt and pepper, drizzle with
olive oil and serve.

Fruit Smoothie

Delicious in the summertime heat!

1 Banana
1 1/2 cup Vanilla Yogurt
3/4 cup frozen peaches
1 whole frozen strawberry container
1 tablespoon orange juice concentrate

Place all ingredients in blender, add ice to
fill blender and blend. Enjoy!

Authentic Caesar Salad (with safe eggs)

1 clove, cut in half
2 eggs, or substitute 1/2 cup pasteurized egg product
2 tablespoons freshly squeezed lemon juice
6 tablespoons extra-virgin olive oil
2 tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
Salt and freshly ground black pepper to taste
1 large head romaine ;lettuce, trimmed, washed,
dried, and torn into bits
Garlic Croutons
1/2 to 1 cup freshly grated Parmesan cheese

Rub the inside of your salad bowl with the garlic;
discard it. Bring a small pot of water to a boil.
Pierce a tiny hole in the broad end of the egg with
a pin or a needle and boil them for 60 - 90 seconds;
they will just begin to firm up. Crack them
into the salad bowl, making sure to scoop out the
white that clings to the shell. Beat the eggs with a
for, gradually adding the lemon juice and then the
olive oil, beating all the while. Stir in the anchovies
and the Worcestershire sauce. Taste and add
salt if needed and plenty of pepper. Toss well with
the lettuce; top with the croutons and parmesan,
then bring to the table and serve immediately.

For chicken Caesar Salad, top the salad with
grilled chicken.

Martha's Layered Pea Salad

This is the standard one my mom made and took everywhere. It was a staple at all our holidays, regardless
of the season. It went well with July 4th, but it was also great with those turkey sandwiches Thanksgiving
night while we were playing cards.

1 head of lettuce, broken up and washed
1 pkg frozen peas
1 cup raw cauliflower, chopped fine
1 bunch green onions, sliced fine
Mayonnaise
parmesan cheese & fancy shredded cheddar cheese
1 lb of bacon, fried crisp, crumbled and drained

Layer in 13x9 dish in this order, salt and peppering lightly each layer:

Lettuce
green onions
cauliflower
peas
cover with thin layer of mayonnaise, like you were frosting a cake Top with cheeses and bacon.

Chill at least an hour, serve cold. Yummy!!

Cheese Soup

3 cans chicken broth
1 small onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
2 tbsp margarine
1 tsp salt
½ tsp pepper
1/3-cup flour
1/3-cup cold water
1 – 8 ounce package cream cheese, cubed and softened
2 cups shredded cheddar cheese
1 can beer (optional)

In crock-pot or slow cooker, stir together first 7 ingredients. Stir together water and flour, and add to soup.
Cook on high an hour or longer, until soup is thickened. Stir in cream cheese and cheddar cheese until
blended. Stir in beer if desired. Cover and cook on low until heated throughout. I top mine with croutons.

White Chili

I make it simple too. I use a few cans of northern beans, add some chopped white chicken, a can of Ro-tel
tomatoes and green chili's, a 1/2 cup chicken stock (can be made with bullion or base.) After it is done, I stir
in 1/2 cup heavy cream or half and half. Then I serve with a sprinkle of Monterrey jack cheese and a little
dollop of sour cream. You can also serve fried tortilla strips on top of it.

Catt’s Vegetable Soup

My mom made vegetable soup from scratch, starting with simmering the bones overnight. Most of us do
not have that luxury so here is one I have done over the years. I hope it becomes a tradition in your house
during the cold weather as well as mine.

2 cups of chopped left over beef roast
1-cup leftover gravy (this is optional, just use water if you don’t have any)
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
5 potatoes, peeled, diced small and rinsed
3 carrots diced and rinsed
2 cups frozen corn
1 cup frozen peas
1 can green beans, chopped slightly
½ cup frozen black-eyed peas
2 tbsp minced onion (dried or fresh)
about 3 cups water with ¼ Kitchen Bouquet

Take the can of crushed tomatoes, the can filled with water, diced potatoes, carrots, and simmer for 20 minutes
in a large soup kettle or Dutch oven. Add the rest of the ingredients, salt and pepper to taste, and simmer
at least an hour. Stir frequently. Add more water if necessary, salt and pepper to taste.

Catt's Bean Chowder

This is so easy, I am almost ashamed to post it. 10 years or so ago, I went into a local salvage store and was
able to get canned northern beans, potatoes, carrots, butter beans, and other canned goods for pennies a can.
I developed this as a result of that great find, and I am glad I did. It is one I repeat and people who come to
my house to visit request it. My mom loved it, and she said it is not a soup at all, more like a chowder.

In the morning, before I left for work, I would dump in the crock pot:

2 cans Northern Beans
1 can Butter Beans
1 can potatoes, diced into small cubes
1 can carrots, diced into small cubes
I cup chicken broth (made with bullion, or base)
1 tsp minced onions
1/4 cup chopped celery (optional)
1 cup diced smoked sausage, ham, or kielbasa
salt and pepper to taste

I turn it to low and cook it all day. If it was a Saturday, I cooked it on high for about 3 hours. When it was
done, I served it over fried cornbread. Sometimes, I had a nice cold bowl of cole slaw, the chowder and the
slaw paired well with the different textures.

I know it is an easy one, but I have to tell you, I got these canned goods for $1 per case of 12. It made a
great winter meal, considering I got the corn meal cheap also, and since at that time I was a single mom, I
could not beat the price. To this day, when I get the canned goods 4/$1, I still make this at least once a
week. You can do it using the dried beans too, but I have no idea on the quantities - I don't measure.

Squeak · #3 (**permalink**) 03-26-2008, 12:15 PM

Breads
Honey Buttermilk Bread

2 1/4 teaspoons yeast
3 cups bread flour
1 1/2 teaspoons salt
3/4 cup buttermilk
3 teaspoons margarine
3 tablespoons honey
1/2 cup water

Put all ingredients in the
bread machine and push start.

Fried Corn Bread

When you mix your corn bread, instead
of pouring it in a pan to bake,
pour it into pancake size portions in a
hot skillet or griddle. Put a little butter
on the griddle too. Just flip when
bubbles appear on the other side, and
serve like pieces of bread. I love this
better than baked.

Catt's Strawberry Preserves/Jam

3 cups crushed strawberries
5 cups sugar
1 package powdered pectin
1 cup water

Sort and wash fully ripened berries. Drain.
Remove caps and stems. Crush enough
berries to make 3 cups.

Combine berries in mixing bowl with
sugar and mix well. Let stand 20 minutes,
stirring occasionally.

Dissolve the pectin in the water and bring
to a boil for 1 minute. Add pectin to fruit
mixture and stir for 2 minutes. Ladle the
jam into jelly glasses or into suitable
freezer containers about 1/2 inch below
the top. Cover containers and let stand 24
to 48 hours so jam can set. Makes about 9
6-ounce glasses

Jam can be refrigerated 3 weeks and
frozen for a year.

PB & J Muffins

2-1/2 cups all-purpose flour
3/4 cup sugar
1-1/2 tbsp. baking powder
1 tsp. salt
2/3 cup peanut butter
3/4 cup milk
1/3 cup Vegetable Oil
2 eggs, room temperature and beaten
1 jar jelly or preserves

Preheat oven to 400°F. Grease or spray 12 muffin
cups, or use papers. In a large mixing bowl, stir together
flour, sugar, baking powder, and salt. Using
fork, cut in peanut butter. Add milk, vegetable oil,
and eggs; stir until just moistened.

Spoon muffin cups 1/2 full with batter creating a
well in the center of each cup. Place a heaping one
tablespoon of jelly into well. Evenly distribute remaining
batter over jelly.

Bake 20 to 25 minutes, or until wooden pick inserted
into center comes out clean.

Catt’s Pecan Jam Pecan “Pie” Jam

1 C. finely chopped pecans 2 C. finely chopped pecans
1 C. granulated sugar 2 C. granulated sugar
Pinch of salt 2 pinches of salt
1 T. ground ginger 2 T. ground ginger
1 T. brown sugar 2 T. brown sugar
1 T. cinnamon 2 T. cinnamon (optional)
1/2 stick margarine 1 stick butter
1 T. apple cider vinegar or 2 T. apple cider or lemon juice
lemon juice

Mix ingredients in a sauce-Mix ingredients in a large
pan. Heat until all sugar is saucepan. Heat until all the
melted and turns a light sugar has melted and turns to a
brown. Let cool. light brown. Yields about 4
Spread on your favorite cups.
bread and enjoy.

Squeak · #4 (**permalink**) 03-26-2008, 12:17 PM

Main Dishes
Catt's Famous “No Peek” Casserole

1 1/2 lbs beef cut into bite sized pieces
1 can cream of mushroom soup
1 package dry onion soup mix
1 can mushrooms
2/3 C red wine or milk

Brown meat, lower heat and add the rest of the ingredients. Mix well. Pour into a lightly greased, covered
casserole and bake for 2 1/2 hours at 300 degrees. Remove from oven and serve over hot noodles or rice.

Roast

MMMmmm, my favorite way to do a Roast. Put it in a tightly covered dutch oven or pan. Put your roast in
the pan, with a cup of water and 2 teaspoons of Kitchen Bouquet if you have it. Then you can add some
salt, pepper, and a sliced onion or/and stalk of celery.

Cook this at 350 degrees for about 2 - 3 hours with the lid on. Then, add your potatoes and carrots, cook another
hour with the lid on. You may have to add some additional water that last hour.

or

Roast in the Crock pot

Can be served with Mashed potatoes (homemade or instant), Green beans, Cottage cheese & Chocolate Pudding and
whipped cream parfaits

Brown your roast in the morning, don't forget to season your meat with salt and pepper, or anything else
you have on hand, and add a cup of water with a drop or two of Kitchen Bouquet. Cook all day on low, or
3 - 4 hours on high. Pull apart and serve half of it, mix barbecue sauce with the other half and refrigerate.
Season your green beans with bacon, onion, and chicken bullion. And for the dessert, use instant pudding,
and layer the pudding and whipped cream in glasses. Top with a crushed cookie for presentation.

RIBEYE STEAK

I cook my rib eye steaks like my mom did - quick and over high heat. The longer you cook them, the
tougher they get.

I have a skillet Matt bought me probably 8 years ago, it is one I saw Emeril using one day - it is a Le
Creuset grill pan. It is an all iron skillet. It is the best tool I think I have.
I brush it with olive oil, then get it smoking hot. Then I brush the steak with a little olive oil, salt, pepper,
and onion powder. I throw it in the grill pan, about 3 minutes on each side, and that's it. After the steaks are
done, I throw some onions and mushrooms (sometimes green pepper too) in and just give them a quick toss.
Great to smother the steak with.

You can do this with any good skillet. Just get it very hot, cook your steak quickly in a bit of olive oil, and
that's it. The important thing is to get a crust going on - that makes it juicier and more tender.

Cathy's Homemade Spaghetti Sauce

I use this for lasagna, spaghetti, baked spaghetti, chicken parmesan, pizza sauce, baked ziti, and anything
else I can think of.

2 tablespoons olive oil
1 large onion, minced
3 teaspoons minced or crushed garlic
3 lbs ground beef
4 cans tomato sauce, 15 ounce
4 cans tomatoes, diced, 15 - 16 ounce
1 can tomato paste, 12 ounce
3 chicken bullion cubes
3 beef bullion cubes*
*(or 3 teaspoons Kitchen Bouquet)
2 tablespoons parsley
2 tablespoons brown sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon paprika
2 whole bay leaves
Salt and pepper to taste

In stock pot, heat olive oil. Add onion, cook until soft. Add garlic and cook until translucent. Add beef and
brown. Drain grease. Add remaining ingredients, stirring after each one. For thick sauce, simmer uncovered
3 - 4 hours. For medium consistency, cook covered. Remove the bay leaves and throw away. Must be
cooked on low. And be careful to cook your garlic on low so it doesn't get bitter. Delicious!

Meatloaf

Can be served with Mashed potatoes, Buttered pea & carrots, Cottage cheese & pears, Hot Rolls

Preheat oven to 400. In a small mixing bowl, combine 1 package of the soup mix, ground meat, salt & pepper
to taste, 1 egg, a slice of 2 teaspoons catsup and 1/4 cup milk. Mix with a wooden spoon just Until
thoroughly combined. Form into a loaf and bake (I bake mine in a corning ware loaf pan) for 1 hour. While
this is baking, make your potatoes. For the cottage cheese and pears, this is how I do it. Take a halved pear,
place a scoop of cottage cheese in each, and top with a few strands of shredded cheddar cheese. Then make
your muffins, and When you remove your meatloaf, place the muffins in the oven.

Remove your meatloaf to drain. Waiting 10 minutes, put on a meat platter, slice and top with hot stewed
tomatoes, Meatloaf Gravy (shown below) or hot brown gravy. Serve.

MeatLoaf Gravy

I make a tomato gravy for my meatloaf that is odd, but really good.

I take a can of crushed tomatoes, a can of sloppy joe sauce (I buy the offbrand at Aldi's), and envelope of
onion soup mix and 2 teaspoons of brown sugar. I simmer it on the stove until it gets hot, then I remover
my meatloaf, slice, and pour the sauce over it saving some for the gravy boat.

If I am making more than one meatloaf, I don't double the above recipe, but I do add a can of tomato paste,
and a cup of water. It's so good!

Soup-er Burgers

Blast From The Past! Anyone remember "Soup-er Burgers?"

I started making these when my grown children were in preschool. It became a great winter meal, in front
of the TV watching while it snowed. And so easy!

1 pound ground beef, browned (you can add some finely diced onion while you brown it)
1 can Campbell's Alphabet Vegetable Soup (just like it is, do not add water)
1 tablespoon mustard
Salt and Pepper to taste
Good Quality Buns, buttered and toasted

Brown burger in skillet and drain well. Add can of soup and mustard. Stir well, simmer for 15 minutes.
Serve on toasted buns.

Squeak · #5 (**permalink**) 03-26-2008, 12:18 PM

Pepper Steak and Rice Packets

1 lb boneless sirloin steak, sliced very, very thin
(I freeze mine slightly - the thinner it is, the more tender it is)
1 tsp garlic powder
salt and pepper to taste
2 cups instant rice, uncooked
1 to 2 medium green peppers or red peppers
1/2 cup teriyaki sauce
8 ice cubes
1 cup water
4 sheets heavy duty foil

Preheat oven to 450 degrees. Spray the foil with nonstick cooking spray. Spread ingredients out among each
sheet of foil, starting with the steak first, arranging the rice around the steak. , then topping with pepper
strips, drizzling with teriyaki sauce. Top with ice cubes. Double fold top and one end of packet . Through
the open end, pour in water (divide among the 4 packets.). Double fold remaining end. Make sure there is
room for air circulation. Bake about 30 minutes in oven. Stir around in packet before serving.

Steak Burritos Crockpot Swiss Steak by Mattncatt
2 lbs flank steak
2 envelopes taco seasoning
1 medium onion, chopped fine Use a 2 lb roast. In the bottom of the
1 can chopped green chilis crock pot, layer chopped carrots,
1 tsp vinegar then the beef, salt and pepper, a sliced

10-flour tortillas onion, and a can of diced tomatoes.
Shredded cheeses Add 1/2 cup water with a teaspoon ofSeeded tomatoes, sour cream, chopped lettuce Kitchen Bouquet. Cook 3 - 4 hours on

high, or 6 hours on low. Serve over but-
Rub beef with taco seasoning. Place in a slow cooker coated tered noodles.
with non-stick cooking spray. Top with onion, green chilies
and vinegar. Cover and cook on low 8 hours. Shred meat
with 2 forks when done.

Catt's Crock Pot Meatballs

I am famous for my meatballs in these parts.....lol.
This recipe is for when you don't have a lot of time - I have a slow cooker with the pot that comes off the
base and you can use on the stove to whisk your ingredients. If yours is not like that, you may have to com-
bine ingredients and whisk on the stove in a sauce pan.

Catt's Famous Appetizer Meatballs, TRT (tried and true)

1 bottle Good Quality Ketchup (Heinz, Red Gold)
1 bottle Chili sauce or Cocktail Sauce
1 jar red currant jelly
1/4 cup packed brown sugar
1 large bag pre-cooked meatballs, or use your own. You can use up to 150
meatballs with this recipe, that is one standard bag from Sam's Club.

In sauce pan on top of stove, whisk together first 4 ingredients. Add meatballs to slow cooker or crockpot
and pour sauce over meatballs, cook on high 4 hours or on low up to 7 hours. Delicious, really good served
with the 70's style slow cooker mushrooms.

Squeak · #6 (**permalink**) 03-26-2008, 12:18 PM

Beef Goulash

I get lots of requests for recipes, and believe it or not, I get many for this one. I think it represents comfort
food to a lot of us. We used to have our goulash, usually on a night when we had something to do. It was
simple, and mom usually served it with either buttered squash, cottage cheese or sliced cucumbers. I think
she just liked the different colors on our plate, and the texture. We always liked crusty French bread with
ours too. I'm going to share the one I grew up on.

1 1/2 pounds ground beef
small box of macaroni, cooked and drained
I can crushed tomatoes
1/2 cup water
1 small carrot, diced fine
a little onion, diced fine (I used dried minced onions, it is quick)
1 tablespoon sugar
Chili powder to taste

In large skillet, brown burger with 1 teaspoon dried onions, and drain grease. Also, always salt and pepper
your burger as you cook it. After the grease is drained, add the can of tomatoes, carrot, another dash of
dried onion, and chili powder. Bring to a boil, and reduce heat, cover and simmer for 15 minutes. Fold in
macaroni to taste (some like a lot, some don't like much at all) and sprinkle with sugar. You might want to
add a bit more chili powder, and then simmer again for 15 minutes. Serve.

Bottom Round Steak

My mom always did it one way, and so do I. She put it in the crock pot on a bed of mushrooms, with some
Kitchen Bouquet and a can of Campbell' French Onion soup and let it cook all day. We had it with mashed
potatoes, the gravy was heaven.

Corned Beef and Cabbage

I usually get about a 3 - 4 lb corned beef brisket. Using a dutch oven, I cook it anywhere from 4 to 5 hours
at a simmer, and I use the package of spices that come with it. Before they started doing that, my mom always
used a carrot, a bay leaf, a little onion and celery and of course salt and pepper.

When my meat is done (you can usually pierce it with a fork easily) I turn the heat off, and let it sit about an
hour in the broth, with the lid on.

I then remove the corned beef, and place it on a huge serving plate. In the broth, I add my cabbage which I
have cored and quartered, and potatoes which I have peeled and quartered as well. If I need to add more water,
I do, making sure the vegetables are covered. Then I bring them to a boil, and continue boiling about 15
minutes, or until the potatoes are tender. And of course, I salt and pepper it as well. While that is boiling, I
slice my corned beef very thin with a sharp knife. Then I cover it and keep it warm. When the cabbage and
potatoes are done, I use a slotted spoon and pile the cabbage on one side of the meat, and the potatoes on
the other. That and a pan of cornbread is all we have! And it is soooo good. Some people also add carrots to
the cabbage and potatoes, which you can certainly do. My mom just never did, so neither do I. I do sometimes
serve them on the side though.

The next day, I make Reuben sandwiches, which I look forward to. I take pumpernickel bread, and make a
sandwich in these layers: Swiss cheese, corned beef, sauerkraut, more Swiss cheese, and a little thousand
island dressing. Butter a grill pan or skillet, and grill the sandwich until the cheese is melted.

MattnCatt’s Ribs

1½ cups barbecue sauce

½ cup apricot/pineapple jam Thank God for dirty dishes,

1-tablespoon soy sauce
4 pounds or so of ribs, country style is best They have a tale to tell;
While others may go hungry

Salt and pepper ribs and place in crock-pot. We've eaten very well.

Whisk together first 3 ingredients, using

only 1/3 of the barbecue sauce, and saturate With home, health and happiness

ribs. Cook on low 8 hours. Remove ribs to I shouldn't want to fuss,

platter when done, and skim off grease from

the sauce in the crock-pot. Stir in remaining by the stack of evidence

barbecue sauce, pour over ribs and serve. God's been very good to us!

Reply With Quote

Squeak · #7 (**permalink**) 03-26-2008, 12:19 PM

Where’s the BEEF? LOL!

The other night, I put a 13 pound sirloin tip beef roast in the oven and cooked it all night. Using a covered oval
roaster, I added 3 cups of water with 3 tablespoons Kitchen Bouquet, and seasoned the roast with salt, pepper,
and Mrs. Dash. I also covered the top of the roast with a sliced onion. This is what I did the next morning.

After the roast cooled, I removed it to a large platter. I left the wonderful stock in the oval roaster. Using plastic
kitchen gloves, I pulled the fat from the roast, and separated it.

1) BARBECUED BEEF One portion I put into a sauce pan, and added a bottle of Kraft Sweet Molasses Barbecue
sauce, and brought it to a slow simmer. I freeze this for later. Served on buttered toasted buns with
macaroni and cheese and Cole slaw, this keeps me from eating out.

2) ROAST BEEF FOR HOT ROAST BEEF SANDWICHES Another portion I placed in different freezer containers.
Using the stock in the roaster, I brought it to a boil on the stove, and slowly added gravy flour until I
had nice smooth gravy. I then ladled an ample amount over the beef, saving the rest of the gravy for other
dishes. I also freeze this for later. I love this on bread, with mashed potatoes, and buttered peas and carrots.
Use an ice cream scoop for the potatoes and you have an authentic “blue plate special” from scratch. And for a
fraction of the cost.

3) ROAST BEEF HASH I took another portion and chopped it fine. In a heavy saucepan using a cup of the
gravy, another cup of water and a teaspoon of Kitchen Bouquet, I added the chopped beef, 5 finely diced
rinsed potatoes (for quicker results, use a bag of diced frozen hash browns - perfect size!), ½ cup finely diced
chopped celery, and ½ cup finely diced onion. Bring to a boil, simmer for 45 minutes. I serve this over biscuits
with a green salad. This will stay good for 2 weeks in the refrigerator.

4) HOMEMADE VEGETABLE SOUP Using a cup of chopped roast beef, I add a cup of diced potatoes, frozen
peas, carrots, black-eyed peas, a can green beans, a can of whole kernel corn, a can of diced or crushed tomatoes,
a tiny bit of diced celery and ½ cup minced onion. In a heavy saucepan, I cover this with water; add 3
tablespoons of Kitchen Bouquet and a can of tomato paste. Add salt and pepper; simmer for an hour or more.
You can add more or less water, depending on how “soupy” you like it. This is wonderful with a grilled
cheese, or better yet, a slab of corn bread. You can freeze this, but it also stays good for 2 - 3 weeks in the refrigerator.

5) BEEF STEW Using the last of my beef, I add it to the rest of the gravy in the oval roaster, along with
chopped potatoes, carrots, frozen peas, a little onion, and simmer until the vegetables are tender. I do not
freeze this. I don’t like the texture of the potatoes after it has been frozen. This stays good for 2 weeks in the
refrigerator,

Make sure when you start this; you have a whole bottle of Kitchen Bouquet. It is the most wonderful stuff. Using
Kitchen Bouquet and water, you can make your own juice, regardless of how much you need.

If there is something you do not like, you can always take a can of diced tomatoes, a little onion, and simmer it
with the beef, making Swiss steak. My family does not care for this, so I don’t make it. My mother did however,
and served it with hot buttered noodles.

I feel like CHICKEN TONIGHT, like Chicken TONIGHT!

Chicken for Everyday — I am on a roll again – this time using all breast chicken.

For this, you can use either boneless or bone in. I used the boneless, because I was able to get it for $1.66 a
pound. I bought 2 bags at Aldi’s, they were 3 lb bags for $4.99. So I started with 6 pounds of boneless
chicken breasts.

I cooked it the way I cook most meats in large quantities. In a large oval roaster, with a tight fitting lid. I put
it in at 2 pm, and it was ready to use at 9 pm. I cooked it on 300 degrees, with a cup of water, salt and pepper.
That was it. Halfway through the cooking time, I took it out, and using a spatula, I broke it up in pieces
and let it continue to cook in the wonderful juice it had in it.

When it was done, I let it cool slightly. Then using the freezer plastic ziplock bags, I separated it into 6
packages. At this point you can leave out what you want, and freeze the rest for easy meals. Don’t forget to
also distribute the juice – it will need juice to thaw it out so it does not become dry. If for some reason you
do not have enough juice, you can always make a cup of stock using bullion or my personal favorite,
chicken base. Then just add the juice to the freezer containers.

Here are some ideas:

Chicken Lasagna

2 cans spaghetti sauce
Oven ready noodles
Ricotta cheese with an egg and Mozzarella cheese mixed all together.

Spoon some of the sauce in a casserole dish. Lay noodles on top. Distribute thawed chicken breast meat
over noodles. Cover with sauce. Add more noodles, then all of the ricotta cheese mixture. Add more noodles,
and cover with the rest of the sauce. Top with fresh Parmesan cheese and bake at 400 degrees for 45
minutes or until bubbly.

Cream of Chicken

Add the chicken to a saucepan. Add half a cup of stock, which has 2 teaspoons of flour whisked in (stock
make from bullion or base), cook until hot. Add 1/3 cup heavy cream, give a quick stir, and serve over
toast, biscuits, or buttered noodles. Good side dishes with this are steamed broccoli, glazed carrots, or a
tossed salad. You can also stir in some mushrooms.

Chicken Tettrazini

This could not be easier! Take the Cream of Chicken, and instead of serving, stir in a can of mushrooms,
pimento’s and a handful of cooked spaghetti. Pour into greased casserole dish, smother with cheddar
cheese, and bake until bubbly. This is one of our favorites!

Chicken Barbecue

Thaw the chicken, add bottled barbecue of your choice, and serve. What is easier?
No secret here. All you need is a crockpot, chicken and your bar-b-que sauce.

More CHICKEN TONIGHT, More Chicken TONIGHT!

Chicken and Dumplings

Bring to a boil 6 cups of chicken stock made from bullion or base. While that is cooking, take a can of 10
biscuits, flour each biscuit and flatten out until each one is thin. Using a pizza cutter, cut each biscuit into
strips, turn and cut again to make small squares. Drop each piece individually into boiling stock. When
you are through dropping the biscuits in, give it a quick stir, and simmer gently uncovered and stirring frequently.
After 10 minutes, add a bag of the thawed chicken. Simmer an additional 10 minutes and serve.

Chicken Fajita’s

Put chicken in crock-pot with a sliced onion, sliced green pepper, salt and pepper. Cook on low 2 hours.
Serve in warm tortillas with sour cream, lettuce, and salsa.

Chicken and Dressing

Prepare boxed cornbread style stuffing mix, using 2 cups of water and a whole stick of margarine. When it
is done, pour into a greased casserole dish. Top with chicken, a cup of stock (made from…well you know
by now…bullion or base), dot with margarine, and bake until bubbly, about 30 minutes.

White Chili

Take 2 cans of Northern beans; add chicken and a can of sliced green chilies. Bring to a boil, reduce heat
and simmer. Serve in bowls with a sprinkle of cheddar cheese, a dollop of sour cream, and a spoonful of
salsa. This is so good and easy it is a sin.

Squeak · #8 (**permalink**) 03-26-2008, 12:19 PM

“Homemade” Chicken Noodle Soup

Cook a bag of noodles. Cover with enough water to make a soup. For each cup of water you used, use a
bullion cube or a teaspoon of chicken base. Add a finely diced carrot, a small amount of diced celery, salt,
pepper, and a bag of your chicken (give it a few quick dices so the pieces are spoon sized. Simmer for 20
minutes, and serve. Your family will never want canned soup again. And why would they?

See how many meals you can use this in? And the chicken is already cooked so mealtime is a breeze – and
most of the items are things already in your pantry. Cost efficient, satisfying, and most of all, home
cooked. What can be better? Enjoy!

Find more Chicken recipes on pages 18-21 !

Deli Rotisserie Chicken or Sticky Chicken

My mom made it for years - first in the oven, then in the crock pot. She would put 3 balls of foil in the bottom,
to lift it off the pan and give it a roasted taste. But doing it in the oven is better - without a doubt.
Serving Size : 6

Spice Mix for 1 Chicken
4 tsp. salt
2 tsp. Paprika
1 tsp. Cayenne Pepper
1 tsp. Onion Powder
1 tsp. Thyme
1 tsp. White Pepper
1/2 tsp. Garlic powder
1/2 tsp. Black Pepper
1 large roasting chicken - as big as you can find
1 chopped onion

In a small bowl, thoroughly combine all the spices. Remove the giblets from the chicken, clean the cavity
well and pat dry with paper towels. Rub the spice micture into the chicken, both inside and out, making sure
it is evenly distributed and deep down into the skin. Place in a resealable plastic bag, seal and refrigerate
overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered,
at 250 degrees for 5 hours (yes, 250 degrees for 5 hours.) After the first hour, baste chicken occasionally
(every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the
chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest
for about 10 minutes before carving.

To Freeze: This can be frozen with just the spice rub on before cooking. Simply freeze fully cooked. Simply
bag and freeze. Warm in the microwave before serving.

Notes: This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie
style chickens that are so popular now, and it is very easy to make. The meat comes out very moist
and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any
other way. You need to start this the night before serving.
Serve with buttered rice and steamed broccoli.

Boneless Chicken Tenders

First I dipped them in some milk, then dredged them in flour, then dipped them in beaten eggs, then
dropped them in a bag with bread crumbs and shook them until they were coated. I then fried them in oil on
the stove over medium heat. My gosh they were good.

Usually, I bake them in the oven in a covered roaster with barbecue sauce and a sliced onion. Also, the
other day I sautéed them in a little olive oil over medium heat, and the last 2 minutes or so I added a can of
mushrooms, and just before serving, I added 1/2 cup water to the skillet just to deglaze it. I served that over
rice.

Catt's Chicken Salad
4-6 chicken breasts I love this on good fresh croissants, or stuffed in
1. rib, celery diced fine a pita bread with some sliced black olives,
olive oil lettuce, tomato and a little good mustard.
Mrs. Dash
White Pepper
Salt
Parsley, either fresh or dried.
Mayonnaise to taste

First stew the chicken breasts - if you are using bone in, stew for 45 minutes to an hour - if you are using
boneless, stew 20 minutes. Let cool in the stock/water. When it is cool, remove chicken and chop into bite
sized chunks.
In a Tupperware dish or a ziplock bag, place chicken, a few teaspoons of olive oil, a tablespoon of Mrs.
Dash, 1/2 a teaspoon of white pepper, a tablespoon of parsley, and just a sprinkle of sail. Then toss to coat,
and refrigerate for at least an hour or overnight.
When ready, fold the chicken into the mayo, add diced celery, let chill for one hour and serve.

Swiss Cheese Chicken Breasts Savory Chicken Sandwiches
with shaved ham and swiss cheese

Can be served with Buttered or Seasoned rice, 5 bone in chicken breasts
Glazed carrots & Vanilla and orange swirl sher-1 envelope onion soup mix
bet ¼ tsp garlic salt

dash of pepper
Pound boneless breast of chicken out to a cutlet. ½ cup water
Sauté in medium hot skillet in a little margarine
or spray pan good with non stick spray, 4 - 5 min-Place chicken in a slow cooker or crock-pot. Add

utes on each side. Place ham and Swiss cheese on rest of ingredients, cover and cook on high for 5
each breast - cover and cook on very low for 3 hours, or low for 7 – 8 hours. Remove chicken. Re-
minutes, or until cheese melts. Cook carrots, move from bones; skim grease from drippings in
drain, and add 1/3 stick margarine and 2 table-the crock-pot. Return chicken to pot, stir and serve
spoons brown sugar, toss and let sit for 5 minutes. on buns.

Time, and time again

To realize the value of ONE YEAR, ask a student who failed his exams...
To realize the value of ONE MONTH, ask a mother who gave birth to a premature baby...
To realize the value of ONE WEEK, ask the editor of a weekly newspaper...
To realize the value of ONE DAY, ask a daily wage laborer...
To realize the value of ONE HOUR, ask the lovers who are waiting to meet...
To realize the value of ONE MINUTE, ask a person who missed the train...
To realize the value of ONE SECOND, ask a person who just avoided an accident...
To realize the value of ONE MILLISECOND, ask the person who won a silver medal in the Olympics...
Treasure every moment that you have!!

YESTERDAY is history.
TOMORROW is a mystery.
TODAY is a gift. That's why it's called the PRESENT!!

Squeak · #9 (**permalink**) 03-26-2008, 12:20 PM

Chicken & Stuffing

Can be served with Whipped Sweet Potatoes, Green beans, Cole slaw, hot rolls
apple pie w/ice cream

Place green beans in pan with a slice of bacon, a cube of chicken bullion, a little minced onion, salt and
pepper to taste, then cover with water. Now, if you really want an old time green beans dish, add 2 potatoes
that have been sliced, rinsed and quartered. Cover with water And bring to a boil. Reduce heat and simmer,
the entire 45 minutes the chicken dish is baking.

Preheat oven to 350. I trim all of my chicken of fat and cartilage. Prepare stuffing using 2 cups of water and
1 stick of margarine. Spoon stuffing in greased 11x13 dish. Arrange boneless breasts over stuffing, pour 1/2
cup water seasoned with chicken bullion over casserole then sprinkle chicken generously with seasoned
salt. Bake In oven 45 minutes.

While this is baking, place sweet potatoes in saucepan and heat until boil. Drain. Using a potato masher or
mixer, whip until smooth, Adding milk, butter and 2 tablespoons brown sugar. (Get fancy - place in Small
casserole dish, cover with mini marshmallows and bake the last 15 minutes with the chicken casserole).

Take pie crust, fill with canned pie filling. Using a fork or pastry blender in a small bowl, mix 6 tablespoons
margarine, 1/3 cup sugar And 3/4 cup flour until it resembles peas. Sprinkle over apple pie filling.
Remove casserole from oven, increase heat to 400, and place pie in oven. Eat while the pie bakes, clean up
the dishes, then serve the pie With vanilla ice cream and coffee for the adults and milk for the kiddos.

Bisquick Chicken Pot Pie MattnCatt's Dumplings

Serve with Cattsicle jello (recipe below also) & Lettuce My mother always used Bisquick, however, we discovwedge
ered "texas style" butter flavored biscuits (various

brands). Wow oh wow, great dumplings. Take each

biscuit, and dredge in flour. Then using a rolling pin,
1 2/3 cups frozen mixed vegetables, thawed roll each one out thin. Now use a pizza cutter and cut
1 cup cooked chicken, diced into bite-sized pieces into strips, then turn and cut into small squares. Pile

1 can cream of chicken soup them on a plate.

1 pouch (5.5 ounces) Bisquick Now I suspect the true reason of your dull dumplings is 1/2 cup milk the fact you have no stock since you are using boneless.
1 egg So in that case, yes, use chicken bullion cubes. For a

can of biscuits, you will need 4 - 5 cups of stock, so
Heat oven to 400 degrees. Stir vegetables, chicken and soup you would use that many bullion cubes. However, let
in an ungreased 9 inch pie plate. Stir remaining ingredients me tell you what I use. I buy "chicken base" , it is in a

until blended. Pour into pie plate. Bake 30 minutes until jar in the soup aisle. Use that just as you would bullion.

A teaspoon to a cup of water produces the closest thing
golden brown. to stock I have ever had. So you will need a can of bis

cuits, 2 -3 chicken breasts, and 4 -5 cups of bullion/
Cattsicle Jello stock. Bring your stock to a boil - drop the dumplings

Prepare a box of orange jello, and fill parfait glasses 1/3 full. in, give a quick stir, then simmer uncovered. They will
Chill until set. Prepare instant vanilla pudding, and put an-float at first, then sink as they cook. When they sink,

they are done. Then throw in your cooked diced
other 1/3 on top of the orange jello. Chill again until set. Top chicken, salt and pepper, and serve. Easiest thing
it off with another layer of cool whip. Yummy! And just a there is to make.
hint - this is the first thing I ever made. I was probably 9,
and my mother showed me how to put the parfait glasses in I also use chicken base in my potato soup, my green

beans (with a little bacon, onions and a tsp of base...

the fridge by tilting them against the wall and putting the mmmmm) and you can throw together a pot of
stem of the glass in the rack of the shelf. We did it with the chicken noodle soup cheaper than you can buy it (and
jello, then with the pudding. We topped them off with the better too.)
whipped cream and I thought I was a gourmet!

A Chicken Casserole recipe from The Sister Files

I posted this on another thread, but I wanted to pass it
on to everyone. It is a good casserole. It comes from
my sister's recipe files, she makes it all the time, and
often makes it ahead and freezes it. This is my sisters
recipe, she gave it to me tonight for someone else who
is having a bridal shower. It's good, I thought I would
pass it on.

Judy's Make Ahead Chicken Swiss Bake

6 chicken breasts, boneless skinless
6 slices swiss cheese
1 can cream of chicken soup
1/4 cup milk
2 cups herbed seasoned stuffing mix (like Pepperidge
Farm, not stove top)
1/4 cup butter, melted

Arrange chicken breasts in greased casserole dish. Top
with cheese slices. Mix soup and milk, pour over
chicken, sprinkle stuffing over that. Then drizzle butter
over stuffing. Cover and bake at 350 for 50 minutes.
Great dish to make ahead and freeze.

You could serve this with a salad, and that is really all
you need. But it would be good to get some shredded
carrots, and just lightly steam them to where they are
still crisp, add some butter, salt and pepper, and not
only would it add texture, it would be beautiful.

Squeak · #10 (**permalink**) 03-26-2008, 12:21 PM

Catt's Quickie Quesadilla's

Just butter a tortilla, put it on a hot griddle or skillet,
and fill it with your favorite ingredients - my mom's
happen to be diced chicken and fresh diced broccoli,
and cheddar cheese. Just put your filling on half the
tortilla. Then fold it over, and grill until toasty. You
have to flip it once or twice. I used to use all kinds of
things. My boys favorite happens to be a little homemade
spaghetti sauce with mozzarella cheese. My oldest
son likes ham and cheddar cheese.

Catt's Company Chicken and Mushrooms

6 chicken breasts, boneless and skinless
1-teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 3/4 teaspoon chicken base (or 2 chicken
bullion cubes)
1 1/2 cups sliced mushrooms (or 2 cans)
1/2 cup sliced onions
1/2 cup dry white wine
1 can evaporated milk
5 teaspoons cornstarch

Rinse the chicken and pat dry. In a small
bowl, mix salt, pepper and paprika. Rub on
the chicken, using all the mixture. In a crock-
pot or slow cooker, alternate layers of
chicken, chicken base (dollop over it) mushrooms
and onions. Pour wine slowly over top.
Do not stir. Cover and cook on high for 2 - 3
hours, or low 5 hours, until chicken is tender.
You can baste occasionally. Remove chicken
and vegetables from crock-pot and keep
warm. In a small saucepan, stir evaporated
milk and cornstarch until smooth. Gradually
add 2 cups of the cooking liquid (add water to
make 2 cups if needed.) Stir over medium
heat bringing to a boil until thickened. Spoon
some of the sauce over chicken, serve remaining
sauce separately.

This is great served with rice. My mother
would also sometimes add a pinch of Grey
Poupon to the milk mixture - what a great flavor.
You can serve with buttered noodles too,
and my favorite vegetable with this is
steamed broccoli. And we always wanted lots
of good crusty bread to use with the gravy.
Enjoy!

Catt’s secret to Tender Pork Chops

I used to have this same problem, when I started cooking; tough, chewy pork chops. I rarely ever served
pork because of this. Finally I ate dinner at my moms one night, and she had pork chops, mashed potatoes,
green beans, sliced tomatoes, cole slaw......but I digress so her pork chops were so tender, you didn't need a
knife - your fork just went right threw it. And she had these onions that cooked in with it, that went over the
potatoes with the gravy - so I asked her, and she said you have to cook them slow, at a low temp. She would
take her chops, either boneless or bone-in seasoned with just salt and pepper, and sear them in a heavy skillet
over high heat with a little oil or butter. Then she added some sliced onion, and some water with Kitchen
Bouquet in it. Then the covered skillet went right to the oven, on 325 degrees, for at least 3 hours, longer if
she needed them to, and sometimes she had to add more water as it cooked. And yes you can use your crock
pot. They were always wonderful, and she rarely thickened the gravy - it was dark, and rich, lots of flavor.
Usually this was a great winter night meal, she would start it right after lunch and by dinner, they were
done.

Smothered Pork Chops

I do mine in the crock pot, sort of in reverse.

I put a bed of thinly sliced onions on the bottom, followed by a few cans of mushrooms. Salt and pepper of
course. Then I brown my chops in a skillet with a little olive oil, and as I finish them, I put them on top of
the onions and mushrooms. At the end, when I am done with all the chops, I add a cup of water that has 2
tablespoons of Kitchen Bouquet in it to the skillet, getting up all the bits at the bottom of the skillet. I add
half a cup of wine too, then I pour it on the meat in the crock pot. I cook it on low for 6 hours. Yummy over
buttered noodles or mashed potatoes, but my favorite is over rice.

Smoked Sausage and Creamy Beans

Can be served with Fried Cornbread (can bake if preferred), Applesauce & Cinnamon rolls

In a heavy saucepan, combine 2 cans of Northern beans and smoked sausage cut into 2 inch chunks. Add
1/4 teaspoon minced onion if desired, and salt and pepper to taste. Simmer for 30 minutes, stirring frequently.
While this is simmering, mix cornbread according to package directions. In a skillet on medium
heat, melt enough margarine to coat. Just as you would do pancakes, pour into circles. Turn when bubbles
form on raw side. Remove to warm plate and repeat. To serve this, I put a piece Of cornbread on a plate,
and spoon the beans and sausage over it. A side of applesauce and the meal is complete. Before you set
down to eat, put the cinnamon rolls in. By the time you finish, they are ready to top off the meal.

Or

Crockpot Beans and Smoked Sausage

I put my smoked sausage in the crock pot with 2 or 3 cans of northern beans. Cook them for a few hours,
and you have creamy beans and sausage. I serve mine with fried cornbread and cole slaw.

Country Hash

We love hash. I just use diced beef, diced potatoes and diced celery. I make the chunks small too. I use the
stock, juice or gravy from the left over roast, or make your own with Kitchen Bouquet. You might have to
use a little flour to thicken it.

The best part about hash, is you don't really have to have anything with it. We always had our hash over
toast, and when I was a kid we had hash and cole slaw, hash and cottage cheese, or hash and a lettuce
wedge or tossed salad. Yummy!

My mom used to make this for Bunco. It is a recipe from the 60's, but it is good today!

Martha's Hot Dog Surprise

1 lb hot dogs, sliced
1 onion chopped
2 tablespoons oil
3 tablespoons flour
1 teaspoon salt
1/2 cup Ketchup
1/2 cup water
1/2 cup shredded cheese (any type)
8 hot dog buns

Sauté hot dogs, onion in the oil. Blend in flour, salt, Ketchup and water. Cook 5 minutes. Add cheese and
cook a minute more. Spoon in hollowed out hot dog buns, wrap each one in foil. Bake at 350 degrees for 15
minutes. They stay hot for an hour or so.

Do you ever cook them in sauerkraut? One of the best meals is hot dogs cooked in sauerkraut, mashed potatoes,
and cornbread. What about pigs in a blanket?

Summertime Microwave Recipe for the Week

This is a classic BLT with a twist, just in time for the hot summer days!

3 slices bacon
8 inch flour tortilla
1/2 tablespoon mayonnaise
2 slices thin cooked roast turkey lunchmeat (or chicken)
cup chopped tomato
1 slice swiss or Monterey Jack cheese
Shredded lettuce

Put bacon between 2 paper towels on a paper plate. Cook on high 2 - 3 minutes or until crisp. Crumble.
Pierce tortilla several times with a fork. Place between 2 sheets of damp paper towel. Cook on high 30 seconds.
Put on a serving plate. Spread mayo over tortilla, sprinkle on bacon, then layer with turkey. Top with
cheese, and sprinkle with tomato. Put back into microwave for 45 seconds, just until cheese melts. Top with
lettuce.

What a great EASY lunch!

Squeak · #11 (**permalink**) 03-26-2008, 12:21 PM

Rueben Sandwiches

I take pumpernickel bread, and I use a griddle. First I butter both slices of the bread. Then using one piece, I
put it butter side down on a medium hot griddle (not too hot.) Then I layer it like this: a slice of swiss
cheese, a few slices of corned beef, about 2 tablespoons saurkraut, another slice of swiss cheese, and a dollop
of Thousand Island Dressing. The put the 2nd piece of bread, butter side up, on top. Then flip it over
and grill the other side of the bread until both sides are toasty and the cheese is melted. Yummy!

I have a recipe for Mini ruebens that is really good too. Want that one?
I make these for all our parties; they are really good at New Years Eve. The best part, these can be mixed up
the day before and stored in a tightly sealed container until you are ready to bake them. And you don't have
to bake them all at once; you can do 5 or so at a time, then save the rest for later. It will keep for 3 days or
so.

2 packages Budhig dried corned beef, chopped (the small packages - I buy mine at Aldi's 3/$1)
1 cup sauerkraut
1 cup Swiss cheese (I buy the slices and chop it)
1/2 cup Thousand Island Dressing
1 loaf party rye

Combine the first 4 ingredients. Toss to coat. Using a tablespoon, spoon onto slices of party rye. Bake on
greased cookie sheet at 400 until cheese melts, about 15 minutes. Serve warm.

Steak Sandwiches

I had to make something my mom used to make before our cook outs before the
4th.

My mom always bought steaks for the 4th, and she always fixed some the night or a few nights before "just
to make sure" they were ok. I did it how she did tonight, and it was soooo good.

I took a slice of Texas Toast garlic bread and put it in the oven and let it get crisp. On the top of the stove, I
got a heavy skillet smoking hot. I started doing something with the steaks not long ago, and I love it: I but-
ter the outside of the steak, both sides, salt and pepper, and using no grease in the skillet, I plop the steak,
mine was a strip, in the smoking skillet. 3 minutes on each side. I take it out of the skillet, and put the steak
right on top of the slice of Texas Toast. That's all I had for dinner: a steak on top of a slice of Texas Toast. I
slice it up together, you don't eat a piece of steak without a slice of bread. Yummmm.

Omelets—Catt’s Secret to Fluffy Omelets

In order to get your omelet fluffy, you have to separate the yellows from the whites. You whip the whites to
a foam, then incorporate them into the yellows. Then pour into a greased omelet pan, and left the edges, let-
ting the liquid go under what is cooked (lift gently with a spatula) until it is done.
Hope this makes sense - I've been making omelets for years - it was a good cheap satisfying dinner!

Catt's Manicotti

Crepes for Manicotti:
1 cup flour
1 cup milk
1 egg, beaten
1/2 teaspoon salt
To make crepes: Mix ingredients together and stir until smooth. Drop by spoonfuls or 1/4 cup of mixture
onto a hot, lightly greased nonstick 6-inch pan. Crepes should form and become dry almost instantly as you
swirl the pan and its contents. Turn crepe over to cook other side quickly. Remove cooked crepe to waxed
paper to cool. They can be stacked with waxed paper between each and then placed in the freezer until
you're ready to fill them. This makes about 9 crepes.

I used this exact recipe, and it worked perfect. I just poured the mixture onto a hot skillet, and I ended up
with 11. I am sure it varies. So don't let making the crepes intimidate you, they were super easy. I filled it
with my own filling, because I could not find some of her stuff, and when I did it was pricey. This is what I
used:

2 - 15 oz packages Ricotta cheese
1 - 8 oz package Cream cheese
2 eggs
1/3 cup grated parmesan cheese
Handful of grated Mozzarella cheese

I mixed this all together, and put a spoon full in the middle of each crepe-and I have half of it left over. I do
not see how she got all that filling in 9 crepes. I am going to make more tomorrow I think - they were to die
for, I mean one of the best things I have ever made. And they were packed full of the cheese mixture, so I
could not have gotten anymore in them.

Here is the sauce I used: (I didn't use hers, again, too pricey for the pieces
of meat she used)

2 - 29 ounce cans crushed tomatoes
2 - 29 ounce cans tomato sauce
1 - small can tomato paste
1 diced onion
2 cloves garlic or 2 teaspoons crushed garlic in jar
1/4 cup brown sugar
2 teaspoon oregano
2 bay leaves (whole, fish out before you serve the sauce)
1 tsp Kitchen Bouquet
1 tsp chicken base (or 1 chicken bullion cube)

Using a bit of olive oil, sauté the onion in your stock pot - add the garlic, but don't burn it - it will get bitter.
Then add all the rest of the ingredients, simmer for an hour or so.
I made the Manicotti, put it seam-side down in a dish that had a little sauce on the bottom, then ladled more
sauce over the top. I topped with a cup or so of Mozzarella cheese, and baked it at 400 degrees until brown .
Delicious!

Squeak · #12 (**permalink**) 03-26-2008, 12:22 PM

Side Dishes
GOOD OLE COUNTRY COOKING!

If there is one thing which was passed down to me, it is the way my Mamaw and Mom cooked, and the
recipes come from "the country" which is where, as anyone Kentuckian knows, where you're from! LOL

One of the things I looked forward to as an adult, was the summer vegetables, fresh from the garden. But if
you don't have a garden, don't let that stop you. Go to a fruit & vegetable stand, a farmer's market, or the local
grocery store. Below is one meal I looked forward to.

Fresh Green Beans, Potatoes, and Yellow Squash

Take a pound of fresh green beans. Snip the ends off, discard, and snap the entire bean into 2 -3 pieces.
Rinse in a colander and let sit.

In the meantime, peel 2-3 potatoes, cut into quarters and rinse with the beans.

Last, using a whole yellow squash, cut off the end stems, cut in half, and rinse.

In a large sauce pan, put the green beans in the bottom. Add a slice of bacon, a slice of onion, a little salt,
pepper, and a teaspoon of chicken base.* Add enough water to cover. Then add the potatoes, and again,
some salt and pepper. Last, lay the 2 halves of squash on top, and again, a little salt and pepper.(actually I
like a lot of pepper on my squash) Bring to a boil, cover, reduce heat to simmer, and let cook for 15 - 20
minutes. Remove the squash, and serve the green beans and potatoes together.

This is best served with a huge juicy slice of tomato, and the meat of your choice. I confess, when I have
this, I don't need meat. Add a nice scoop of cottage cheese or cole slaw to round out the meal. To add the
finishing touches, my mom liked to serve fresh cantaloupe.

Enjoy, Kentucky Style!

Asparagus

I either cook mine in a skillet, just by adding a little water and letting the asparagus steam. After it turns that
pretty green color, I remove it to a platter with salt, pepper, and I surround it with lemon slices and fresh
grated parmesan cheese.

I sometimes roast mine, just by brushing the asparagus with olive oil, salt and pepper then roasting on a
greased cookie sheet in a 450 degree oven just until tender. I also serve this with butter and cheese.

Great Broccoli

After using the florets for Steamed Broccoli you can cut the thin green outside off the stalks so there is just
the white part left I have had the stalks julienned along with matchstick carrots and saute'd in butter as a
side dish with chicken, and it was fantastic. It was whispering thin, and had a great texture to it.

Deviled Eggs

Prepare Eggs by boiling and taking off the shells. Place yolks in bowl.
I just add Kraft mayo, salt and pepper to the yolks, but I also add 2 tablespoons of heavy cream. You will
not believe how light and fluffy they turn out. For fancier presentation you can sprinkle finished eggs with
Paprika, crumbled bacon, green olive slices.

Catt's Hashbrown Casserole

2 pounds frozen hashbrowns, Southern Style (diced) thawed
1 can cream of chicken soup
1 cup sour cream
1 stick butter or margarine, melted
1/2 cup milk
2 cups shredded cheddar cheese
2 Tablespoons dried minced onions
1 sleeve Ritz crackers, crushed and tossed in melted butter

Preheat oven to 350. Grease a casserole dish. (I use a 7x11.)

In a large mixing bowl, combine soup, sour cream, melted butter, cheese and onions. Mix until creamy. Add potatoes, fold in until thoroughly coated. Pour into casserole dish and bake 30 minutes. Cover with crushed crackers, and continue baking for 30 minutes or until bubbly.

You can make this in a half size disposable steamtable pan, and take it to a pot luck. Make sure you take the recipe though, everyone will want it.

Catt's AuGratin Potatoes

2 lbs Yukon Gold Potatoes
2 cups Heavy Whipping Cream
1 teaspoon minced garlic clove(I used the minced in the jar from the produce section)
1/2 teaspoon white pepper
Salt to taste

Peel potatoes - slice very thin, or cut into small cubes. Rinse well.

Whisk together cream, garlic, white pepper and salt - add potatoes and stir, making sure each one is coated.

Generously grease a casserole dish. Using a slotted spoon, lift potatoes out of cream into dish. Pour the
cream over potatoes. Bake at 350 degrees for an hour, or until potatoes are fork tender. Serve steaming hot.

Squeak · #13 (**permalink**) 03-26-2008, 12:22 PM

Quick Roasted Potatoes

I take a covered casserole microwave safe dish, and on the bottom, add a layer of thinly sliced onions (this
is optional). Then I take 4 potatoes, clean and scrubbed (I don't peel mine, but you can) and cut them into
bite sized pieces. Rinse them well, and blot dry. Then put on top of the onions, and add half a stick of mar-
garine, Lawry's seasoned salt, and some pepper. Put the lid on them, and cook them on high 5 minutes.
Then I stir them around, and cook them another 5 minutes. That is it!

I put them out on their plates, and then put a dollop of sour cream om top of each. My daughter said it was
better than a baked potatoes.
** I also do this on the grill - I buy those throw away aluminum pans with the lids. Works great!

Fresh English Peas with white Sauce

Here is a good white sauce to use:

2 tablespoons margarine
2 tablespoon flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
Generous sprinkling of pepper

In it, melt the margarine over medium heat. Using a fork or a whisk, stir in the flour until it is smooth and
lump free. Now very gradually stir in the milk. I use a whisk for this because it makes the work go faster.
When the milk is well combined with the fat and flour, add the sugar, salt and pepper. Cook and stir the
sauce until it begins to boil.

Catt’s Mac and Cheese

My family likes just a plain macaroni and cheese, nothing fancy. I just boil my macaroni, drain, and rinse
with hot water. Then I add a little heavy cream, butter, salt, pepper, and cubed Velveeta. I put the lid on the
pan, and let it melt with just the heat inside the pan, but here is one thing I learned from a senior adult a few
years back - while it is melting, you whisk an egg with a little cream thoroughly - and after the cheese
melts, you stir the beaten egg in the macaroni, pour it into a greased casserole dish, cover it - and I mean
smother it - with grated sharp cheddar cheese, a quick sprinkle of Lawry's seasoned salt, and bake at 350 for
45 minutes or so. It has the texture of a custard almost, and it is fabulous. The top gets all crusty and chewy
with the thick layer of cheddar, and the egg makes it all hold together.

You just have to remember to beat the egg thoroughly, and then mix it in well. I get raves every time I take
it somewhere.

HomeStyle Mashed Potatoes

I love homemade mashed potatoes!

I use whatever potatoes are on sale, but my favorites to use are the Yukon Gold. I peel them, and wash all
the starch off before I put them in water to boil. I boil them about 20 minutes, then drain. I add real butter,
and heavy cream to them, and use my hand mixer. I do tend to leave some lumps, we like them that way.
Salt and pepper of course, and they are done.

This is a dish that is so simple, but just can’t be beat. Yet there are so many people who have never eaten
this. It is not hard, but does take some time and trouble. But well worth it!

Catt’s Fresh Fried Corn

6 ears of yellow and/or white corn, shucked and silks removed
¾ stick real butter (salted or unsalted)
½ - 1-cup heavy cream, half & half, or milk
Salt and pepper to taste

The key to good fried corn is how you cut it from the cob. First, you take the ear of corn and in a deep bowl,
holding the ear of corn upright, cut the corn from the bottom half of the cob in 3 steps. Using a sharp knife
cut off first the tips of the kernels. The second time, take the middle, and lastly, cut it as close to the cob as
you can get. Then there is a next step, which my mother always called “milking the cob.” Using your knife,
you rake the knife firmly and get the “milk” from the cob. Flip the corn over and do it in that bottom, them
discard the cob.

After you have removed the corn from the cob in these steps, take a good heavy skillet and using medium
heat, put your butter in the skillet. As it starts to melt, add the corn and heavy cream. Bring to a boil, then
reduce the heat and cover with a tight fitting lid. Simmer, stirring occasionally, for 30 minutes. This feeds 4
people. Depending on the corn you use, you may find you have to add more cream/milk after 20 minutes or
so, if it gets dry. Mine sometimes does, and we like ours wet. Use your own discretion on that.

During the summer, you will no better corn than this. I serve mine right in the skillet, just put a hot pad un-
der it and sit it on the table. I also double this recipe. It takes some time, but you may never eat corn out of
the can again. Enjoy!

Cole Slaw.
I remember my mamaw grating her cole slaw, she chopped and chopped - and we found, what my daddy
affectionately called "cole slaw renderins" all over the kitchen. My mom used the grater for her cole slaw.
Me? I buy mine, either at KFC, or at the local deli up the street - the owner's grandmother makes it every
other day fresh.

When my mom made it, she made her dressing first - it was mayonnaise (but you can use Miracle Whip), a
tbsp of vinegar, 3 tbsp of sugar, salt, pepper, a tsp of horseradish, and a little cream to thin it out a tad.
Mix shredded, diced, cabbage with this dressing, chill and serve at your picnic.

Squeak · #14 (**permalink**) 03-26-2008, 12:23 PM

Potato Salad

I rarely make potato salad, but when I do I like mine a little on the sweet side. I just use potatoes, peeled
and diced (after they get cold so they retain the texture) and add chopped hard boiled eggs, sweet pickle relish,
and mayo. My sis adds chopped pimento, it is really pretty.

Catt’s 70’s style Crockpot Mushrooms

Can you just picture these in your avocado green crock pot

Rinse 3 pounds mushrooms, and trim off just the very end of the stem (leave stem intact, just remove the
rough part), and leaving mushroom whole. Drain well. In slow cooker or crock pot, put one stick of butter
in the bottom, and add mushrooms - your top may even be askew, that's ok, they will cook down momentarily.
Sprinkle generously with garlic salt. Cook on high 3 hours or low for 6 hours. Serve.

Pinto Beans

I rinse the beans, cover them with water, and bring to a boil. After they come to a boil, I turn them off and
let them sit for 2 hours. After that, I drain them, cover with water again, and add a quarter of an onion,
diced cooked ham, a teaspoon of chicken base, and salt and pepper. Then I bring them to a boil again, then
reduce the heat and simmer slowly for a few hours. At the end I add 2 finely diced potatoes, and a finely
diced carrots. Let cook, on medium low heat (just above a simmer) for 30 minutes. Then I serve this over a
slice of cornbread.

Not really a bean soup, more like a chowder. But I don't eat it as soup, I love eating it over the cornbread.

Pork and Beans

My mom would just take pork 'n beans, and mix them with minced onion (I mean she would take her grater
and mince the onion), ketchup, brown sugar, and pour it in a greased corning ware dish. Then on top, she
placed strips of bacon, and cooked them all night on 300 degrees.

Man, they were good, and thick.

Now, my aunt always made these things called "Cowboy Beans" which was where you take a can of pork n
beans, a can of butter beans, a can of pinto beans and a can of northern beans. Then you add onion, ketchup
and a pound of browned sausage. Throw it all in the crock pot for 6 hours on low. They were so good, we
had them at every cookout and get together. My uncle ate just a big bowl of that with buttered bread.

Last, when I cater certain events, I put the maple flavored sausage in my baked beans. It makes them
unique.

A COOK'S PRAYER

Lord, guide my willing hands, to bake my bread today.
To mix a little laughter, in what I do or say.
Help me to feed my family with good food seasoned right.
With wisdom of a loving heart, keep my kitchen shining bright.
Guide my erring thoughts to Heaven, when my spirit is sad and low.
Help me to set my dinner table, with food for hearts that glow.

Martha's Stewed Okra (My Mom's recipe)

My mom made this every summer! She would sometimes make large batches and freeze it.
This is a great side dish too, even though my mom ate it with a slice of cornbread, as a complete meal. She
would take her okra and cut it into small chunks, and added some of her owned canned tomatoes, but I am
sure you can use store bought. She also added a can of shoepeg corn, diced onions, a tad of celery, and a
little bacon grease, and she cooked it down until it was a soft, creamy, stew like texture. Everyone raved
over it, and during the summer she was asked to bring it to every pot luck.

Martha's Stewed Okra

1 small onion, diced small
3 cups sliced okra, sliced in coins and rinsed well
1 can diced or crushed tomatoes (15 oz can)*
1 can of shoepeg corn or 1 frozen box shoepeg corn
Slice of bacon
salt and pepper

Dice the bacon and fry in sauce pan, until done. Remove bacon to paper towel, leaving the bacon grease in
the sauce pan. Add the onions to the grease, and cook on low until onions are tender. Be careful not to burn
them, that is why I cook them on low. When the onions are done, add the okra, tomatoes*, corn, salt and
pepper, and bring to a boil. Reduce heat, and simmer for 20 minutes. Enjoy!

*My mom used her tomatoes that she canned herself. She never used fresh, so I don't know about that. But
she would take her kitchen shears and cut up the tomatoes in the jar before she added them to the pan.

My Mom's Stuffed Green Peppers

If you have some wonderful green bell peppers, here is the best recipe to enhance the flavor. This is not
your typical ground beef/rice filling, my mom used leftover roast and it is so good. The smell throughout
the house was enough to make your mouth water. Enjoy!

Martha's Stuffed Peppers

Leftover beef roast, chopped fine
1 can crushed tomatoes (I usually use a 15 oz can)
small chopped onion, chopped fine
I can shoe peg corn*
Chopped potatoes, chopped fine

Mix together in large bowl. Stuff inside green peppers that has tops removed and insides cleaned. Place in
dutch oven or crock pot. Any left over beef mixture, spread around the bottom of the pan under and around
the peppers. Simmer until potatoes are tender.

These are wonderful. Mom always served them with cornbread. Absolutely wonderful.

*Shoe peg corn is a white, small kernal corn. You can buy it in cans, but you can buy it frozen as well. Either
will work in this recipe, and it really gives the dish great color!

My mom's Sweet Potato Balls

My mom had a special place in her heart for this recipe. It was one she made as a newlywed, and my dad
thought he had married the most wonderful girl! After his death in 1974 left her a 49 year old widow with
me at 13 to raise, she often made these and told the same story, about their little kitchen over his family.
My father's family owned a barber shop, and for a while my mom and dad lived above it in apartments with
an uncle and his wife. My mother remembered them as very odd people, very tight with their money. The
uncle would go every morning and buy himself a donut for a nickel, to go with his coffee. He would bring
his wife a donut also - IF she left out her nickel. No nickel, no donut. My mom laughed at that one!

She would prepare sweet potatoes, by boiling them, draining them, and putting them into a bowl with a lot
of real salted butter, at least 1/2 a stick, and 1/4 cup packed brown sugar. Beat until smooth, making sure
they are stiff. Form the mixture around a large marshmallow, then roll in coarsely crushed corn flakes.
Place on a greased cookie sheet, and bake at 400 degrees for about 5 minutes.
Watch them carefully, and don't overbake - the marshmallow will disappear.

I hope these make their way to your holiday table - and don't forget to leave a nickel for your donut! *wink*

Squeak · #15 (**permalink**) 03-26-2008, 12:23 PM

Mashed Sweet Potatoes with Crunchy Topping

I use canned sweet potatoes, just cook them in a sauce pan, and then drain. I then mash them with a little
heavy cream, real butter, and a touch of brown sugar and cinnamon. Then I pour it in a greased casserole
dish.

Here is the topping:
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans

I just mix the first 3 things together with a fork, then add the nuts. I sprinkle it on top, then just bake at 400
degrees until brown and bubbly. This is a very sweet dish. And the house smells so good when you cook it!

Zucchini

I fixed the best Zucchini tonight
Nothing really spectacular, but it tasted good to me.

I pan grilled some boneless chicken breasts, just a little olive oil in a skillet, salt and peppered the chicken,
and pan grilled it about 4 minutes on each side. While this was cooking, I rinsed some zucchini, and sliced
in into strips, almost like a thick julienne slices. After I had removed the last piece of chicken, the pan was
somewhat dry so still over medium heat, I added a pat of butter, then threw the rinsed sliced zucchini in the
skillet. I gave it a few quick tosses, added salt and pepper, and after cooking only 2 minutes, I sprinkled on
some Mrs. Dash and slid it onto a plate. It tasted so good.

I do this often with mushrooms, matchstick carrots, onions and yellow squash. It is quick so the vegetables
stay crisp, but there is so much flavor at the bottom of the skillet from the meat.

Dessert ~ Cakes
Let’s Start with Cakes!

Super-Moist Chocolate Mayo Cake

This is from the Hellman's website. Believe it or not, I get requests for this on a weekly basis. Here it is!

1 box (18 ounces) chocolate cake mix
1 cup Hellmann’s mayonnaise
1 cup water
3 egg(s)
1 teaspoon ground cinnamon, (optional)

1. Preheat oven to 350°. Spray and lightly flour a 13x9-inch baking pan; set aside.
2. In large bowl, with electric mixer at low speed, beat cake mix, Hellmann's or Best Foods Real Mayonnaise,
water, eggs and cinnamon 30 seconds. Beat at medium speed, scraping sides ocassionally, 2 minutes.
Evenly pour batter into prepared pan.
3. Bake 40 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes;
remove from pan and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.
VARIATIONS:

For a Pecan Coconut Topped Cake...combine 1 cup flaked coconut, 2/3 cup firmly packed brown sugar
and 1/2 cup chopped pecans, then sprinkle over cake batter before baking.

For a Black Forest Chocolate Cake...do not flour pan. Evenly spread 2 cans (21 oz. ea.) cherry pie filling
over bottom of pan, top with prepared cake batter and bake 1 hour or until toothpick inserted in center
comes out clean. Cool completely, then turn upside down onto serving platter.

For a Decadent Chocolate Lava Cake...combine 2 packages (3.4 oz. ea.) instant chocolate pudding, 2 cups
water, 2 cups milk and 1/3 cup sugar until blended, then pour over cake batter. Bake 1 hour or until toothpick
inserted along edge comes out clean and serve warm.

For a Yellow Mayonnaise Cake...substitute 1 box (18 ox.) yellow cake mix for chocolate cake mix.

Campers Cake

Regarding the cake and soda, my cousin camps a lot, and she takes a can of Diet Mtn Dew and a white cake
mix. She bakes hers in a greased bundt pan then sprinkles powdered sugar all over it. I've had it, it is really
refreshing.

Better than Sex Cake

Cakes

Chocolate or Devils Food Cake, baked to package directions in a 9x13 pan. When it comes out of the
oven, with a wooden spoon poke holes evenly throughout the cake. In a bowl, whisk together one can
of sweetened condensed milk and one jar of caramel ice cream topping. Pour over warm cake. Let
cool completely.

Frost/Top with whipped cream, sprinkle with Heath bits.

White Variation:

Bake a white or yellow cake to package directions in a 9x13 pan (I add 1/2 tsp almond extract to the batter.)
When it comes out of the oven, poke holes in the cake with a wooden spoon. In a bowl, whisk together a
can of sweetened condensed milk and a can of cream of coconut milk. Pour over warm cake. Let cool completely.

Frost/Top with whipped cream, and sprinkle with sweetened coconut. At the holidays, I also top mine with
red and green cherries.

Catt's Pumpkin Dump Cake

1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 cup sugar
1/4 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 eggs
1 box yellow cake mix
1 cup pecans (chopped)
1 cup butter or margarine (melted)

Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into 9x12 greased baking
dish. Sprinkle the dry cake mix evenly over the pumpkin mixture, and then sprinkle on pecans. Drizzle
melted butter over the top. Bake at 350 for 1 hour. Cool. Top with whipping cream, and enjoy

The best Banana Cake was brought to me by a next door neighbor. She used a white cake mix, and instead
of the oil, she added 2 very ripe banana's. Then she baked it in a Bundt pan, and just used some powdered
sugar. It was so good. A few weeks later, she did one better - she used a spice cake mix, added the banana's
instead of the oil, and baked it in 2 loaf pans. It was also great, and very easy. The above recipe looks great
too, but this one is just too easy not to pass along.

Squeak · #16 (**permalink**) 03-26-2008, 12:23 PM

White Texas Sheet Cake

Cake:

1 cup butter or margarine
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs (beaten)
1/2 cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda

Frosting:

1/2 cup butter or margarine
1/4 cup milk
4 1/2 cups powdered sugar
1/2 tsp. almond extract
1 cup finely chopped pecans or walnuts

In a large saucepan bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour
cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10x1 inch baking pan.
Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.
Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil. Remove from the heat; add
powdered sugar and almond extract and mix well. Stir in chopped nuts, spread over warm cake. Makes 1620
servings depending on the way you cut it in the pan. use a 15x10 airbake pan.

Very rich, but delicious! Enjoy!

Matthew's Memories of Mamaw’s Cake

1/2 cup margarine or butter
1 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon salt
1 cup chocolate chips

Preheat oven to 350 degrees. Grease 8-inch square pan. In small saucepan, melt margarine or butter over
low heat. Remove from heat and add sugar stirring until dissolved and smooth. Pour mixture into bowl and
beat one minute. Add egg and vanilla, continue beating until fluffy. Mix in four and salt, just until blended.
Fold in chocolate chips. Bake 25 to 30 minutes or until tooth pick inserted in center comes out clean. Cool
slightly and serve.

Cakes

Chocolate Texas Sheet Cake

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
Chocolate-Buttermilk Frosting (recipe follows)
Grease a 15X10X1-inch or a 13X9X2-inch baking pan; set aside. Combine flour, sugar, baking soda, and
salt; set aside.
In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stir-
ring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric
mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1
minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan or until
a wooden toothpick comes out clean when inserted in the center of the cake.

Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan on a
wire rack; cool thoroughly before cutting.
Makes 24 servings.

Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons
unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4
cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely
chopped pecans.

Almond Pound Cake

1 pkg. (2 layer) white cake mix
1 small pkg. vanilla instant pudding
4 large eggs
1 cup water
1/3 c. veg. oil
1 tablespoon almond extract
3/4 c. sliced almonds

confectioner's sugar for garnish

Preheat oven to 350. Grease and flour 10 inch bundt pan.
Combine cake mix, pudding mix, eggs, water, oil, and almond extract in a large bowl. Beat on low speed
with electric mixer until moistened. Then beat at medium speed for 2 minutes. Stir in almonds. Pour into
pan. Bake at 350 for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool pan 25
minutes. Invert on to cooking rack. Cool completely. Dust with confectioner's sugar.
Makes 12 to 16 servings

Pineapple UPSIDE Down Cake

This is perhaps, the best pineapple upside down cake I have ever had. It is wonderful. When I make it, I get
compliments galore. It is a blue ribbon winning recipe, not mine, but it won numerous awards at the Ken-
tucky State Fair.

Glaze:
3/4 cup butter
1 cup brown sugar
2 20-ounce cans crushed pineapple, drained (reserve liquid)12 maraschino cherries (optional)

Cake:
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
1 cup reserved pineapple juice
3/4 cup buttermilk
1 teaspoon vanilla
2 large or jumbo eggs, lightly beaten

Heat oven to 350 degrees. To make the glaze: Place butter in 9-by-13-inch baking pan; heat in oven just un-
til melted (or melt in the microwave and pour into pan). Tip the pan to coat the bottom. Sprinkle brown
sugar over melted butter. Spread drained pineapple evenly over sugar. Arrange cherries so they touch the
bottom of the pan and will look decorative when the cake is turned upside down. Set aside. To make the
cake: Mix together sugar, flour and baking soda. In a small saucepan, combine butter and pineapple juice;
bring to a boil. Pour slowly over sugar and flour mixture; mix well. With mixer running on low, slowly add
buttermilk, vanilla and eggs. Mix well. Pour over pineapple in cake pan. Bake for 40 to 50 minutes. Allow
to cool in pan for 10 minutes. Run a sharp knife around the pan edges and flip cake over onto a serving
dish, so the bottom pineapple mixture is on top. Serves 12.

Mamaw’s Apple Cake

1 cup cooking oil
2 cups sugar
3 eggs
2 cups self-rising flour
1-teaspoon vanilla
3 cups chopped apples
1-cup nuts
½ cup raisins
1-teaspoon cinnamon
1-teaspoon nutmeg

Combine oil, sugar and eggs. Beat well. Add flour and beat well. Add remaining ingredients and blend well
with spoon or spatula. Turn batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 40-45
minutes. Don’t forget the trick of tossing the raisins and nuts with a tiny bit of flour to keep them from sinking
to the bottom of your cake!

Squeak · #17 (**permalink**) 03-26-2008, 12:24 PM

Mamaw Ashby’s Gumdrop Cake

My Family’s FAVORITE Cake!

Cakes

Consider this my gift to you all here, for the many,
many PM's and emails of support. They mean so
much to me! I might warn you, it takes practice. The
first one I made didn't turn out as well as the second,
and they keep getting better with each one. Enjoy!

Mamaw Ashby's Gum Drop Cake

1 1/2 cups sugar
1/2 cup butter
2 eggs
2 1/2 cups all purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1 cup applesauce
1 tsp baking soda added to applesauce
1 tsp vinegar
1 cup raisins
1/2 cup chopped nuts
1 cup chopped gumdrops
1 cup peach preserves

Toss together all dry ingredients, (except the baking
soda to which you have put in the applesauce.)
Set aside.

Take about a tsp of the flour mixture and with the 1
cup of raisins and nuts, shake all of them together.
This will keep the raisins and nuts distributed through
the cake instead of them sinking to the bottom.

Now, cream together butter and sugar: add eggs, beating
just until mixed. Beat in applesauce, peach preserves
and vinegar, again, just until mixed.

Add dry ingredients, just until mixed; fold in raisins,
nuts and gum drops. Pour into greased and lightly
floured tube pan, or two greased and lightly floured
loaf pans. Bake at 325 degrees until lightly brown.
Mamaw used to use the old toothpick test - insert a
toothpick in the middle, if it comes out clean it's
done. Mamaw's recipe card says 1 hour, 15 minutes.
It takes at least an hour.

A Note from Catt...

The cake is easy, the icing panics me. But
the icing was the best part, with the peanut
butter....and there was a few times Mamaw
used what she called "canned cream"
which was evaporated milk -
and it turned out fine.

This type of cake goes over great at
bazaars, or church functions. I always
donate a jam cake, made from Mamaw's
recipe too, to our church holiday auction
and it gets at least $30. And remember, you
will need to practice a few times before
you make one to show, or give away.
But they are interesting, unusual, and
worth the extra work.

Gum Drop Cake Icing

2 cups packed brown sugar
2 tbsp butter
1/2 cup heavy cream
1/4 tsp soda
1 tbsp peanut butter

Icing Directions:

Put brown sugar, butter, cream and baking
soda into heavy sauce pan. Cook until it
makes a soft ball in cold water, sometimes for
me, this takes a good 15 minutes of a steady
boil. At this point, stir in peanut butter. Now,
this is where I get panicked. It is a trick to start
frosting the cake. I start, and it sometimes
starts to slide off, so using a spatula like they
use when frosting a bakery cake, I keep pulling
the frosting up the sides and on the top. I
use wax paper strips under the cake, so when
I'm done anything that smeared on the platter
goes when I pull the wax strips out. The icing
will get hard. I decorate mine like Mamaw and
Mom did, I slice cherries in half and put them
cut side down, on the cake all around it, or
down the middle if I have made loaf cakes.

Desserts ~ Cookies
Now Let’s share Cookies!

My mom loved this cookie at the holidays, and I have to admit it was not my favorite - until I was older and
could appreciate it. But it was fun back then, she would let us put them in the bag with the powdered sugar
and shake them. We made these as close to the holidays, otherwise my mom ate them all! They are my
daughter’s favorite cookies; while I worked she would help my mother bake them. Now, when I make
them, my daughter gets tears in her eyes and says she can just see herself back in my mom’s kitchen when
she was a little girl. That is the greatest compliment I, as a mother, could ever get. It simply does not get
any better than that.

Martha's Sandies

1 cup shortening - half shortening/half butter
1/2 cup powdered sugar
2 cups all purpose flour
1 teaspoon ice water
1 cup chopped nuts
1 teaspoon vanilla
Mix together and chill 1/2 an hour. Pinch off and roll into small balls. Bake in 300-degree oven 30 - 35
minutes. Shake in powdered sugar while still warm.

This cookie does not appeal to everyone, but to me they are almost addictive. I can’t eat just one!

Martha's Jumbo Chocolate Chip Cookies

3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 12 oz package chocolate chips

Cream butter and shortening, gradually adding sugars, and beating well at medium speed. Add eggs and vanilla,
beating well. Combine flour, soda, and salt, and add to creamed mixture, mixing well. Stir in chocolate
chips.

Drop dough by 1/4 cupfuls onto greased cookie sheet. Lightly press down.
Bake at 350 degrees for 17 minutes.

This is the best thing I have, without a doubt, eaten in my life. When my sister makes them and brings
them to my house, I forget the cheesecakes, cookies, fudge, and pies. I eat only these. But I think it is
what I am reminded of when I eat them. As I take a bite, I can see myself back in the late 60's and
early 70's.

I was in about the 4th grade I think. I had a teacher who was a little standoffish. Around thanksgiving,
I took a box with a new dessert my sister had made, called Oatmeal Carmelita's. My teacher at the end
of the day called me aside and told me she wanted to talk to my mother when she came to pick me up. So
she walked out with me to the car, and asked my mother to make some of those bars for her to mail someone,
she had someone very special. My mom agreed and my teacher said she would pay for all the ingredients,
and anything else she wanted to make was ok. So off we went, and my sister and mother got busy.
They baked cookies, made fudge, and then my sister made the Oatmeal Carmelita's. So when my mother
came to get me from school a few days later, my mom walked in with a big box of goodies. My teacher had
some money in her hand, and my mother was telling her the best way to package them. My mother was
somewhat of an expert, my brother had just returned from a few years in Japan in the air force.

After the conversation, my mother asked her whom she was sending these too. And I will never forget my
teacher’s response. She said, "My younger brother is in Vietnam. He will be there for the holidays, and a lot
of the guys are getting homemade things to share on Christmas Day. I thought there would be perfect for
him, because after all.........we worry about him, you know? My mother makes herself sick every time it is
on the news. We will miss him this year, and I want him to know how much we are thinking of him." The
tears welled up in my mother's eyes. She was lucky enough to have her son home, and her heart went out to
my teacher. As my teacher pushed the money in my mother’s hand, I watched my mother gently push the
money back, and she reached out and hugged my teacher. She would not take any money, and when my
teacher insisted, she told my teacher to instead save it for when her brother comes home, and buy him an
extra special Christmas gift. My teacher cried, and later told me what a wonderful mom I had.

As if I didn't know.

Oatmeal Carmelita's

1 cup all purpose flour
1 cup quick cooking oats
3/4 cup firmly packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup margarine
1 cup chocolate chips
½ cup nuts (walnuts or pecans)
3/4 cup caramel ice cream topping
3 tbsp flour

Combine flour, oats, brown sugar, soda, salt and margarine. Blend well at low speed to form crumbs. Press
half the crumbs into an 11 x 7 inch pan. Bake at 350 degrees for 10 minutes. Sprinkle with chocolate chips
and nuts. Blend caramel topping and 3 tbsp flour. Pour over chocolate chips and nuts to cover. Sprinkle
with remaining crumbs. Bake 20 - 25 minutes, until done.

And just to show you how darn cute I was, I called these "carmel eaters" when I was a kid.

Squeak · #18 (**permalink**) 03-26-2008, 12:24 PM

Cookies

Martha's Peanut Butter Cookies

1 cup crisco
1-cup brown sugar
1 cup white sugar
1-cup peanut butter
2 eggs
2 ½ cups flour
2 teaspoons soda
2 teaspoons vanilla

Preheat oven to 350 degrees.

Cream shortening. Add sugars and cream. Add peanut
butter and eggs, mixing well. Add flour, soda and vanilla,
mixing to combine. Roll into balls (I use a little
over a tablespoon) and place on cookie sheet (I use
airbrake and parchment paper). Using a fork, flatten
crosswise. (I dip my fork in sugar so it does not stick).
Bake for 10 minutes, or until lightly brown. Watch
them close, they will burn easily. Cool on racks.

No Bake Wheat Fudge Cookies

I started making this when I was probably 8
years old.

2 cups sugar
1 stick margarine
1/2 cup cocoa
1/2 cup milk
3 cups quick oats
1 tsp vanilla
1/2 cup creamy peanut butter

In heave saucepan, combine sugar, margarine,
cocoa, and milk. Stir and bring to a boil over
medium heat, stirring constantly and boiling for 3
minutes.

Remove from heat and quickly fold in peanut
butter and vanilla. Next add the
oats, stirring rapidly. Drop by spoonfuls onto
wax paper. Cool & enjoy!

This is not my recipe, but it has been in my box for years - it won several
awards. It will make your mouth water just to read the recipe! Yummy!

ORANGE MARMALADE COOKIES

1/2 cup butter
1 cup sugar
2 eggs, well beaten
3 cups sifted flour

ORANGE ICING

1/2 tsp. baking soda
1/2 tsp. salt

1/4 cup orange juice

1 cup thick orange marmalade

1 tsp. lemon juice

1. Cream butter. Add sugar and continue beating until light and fluffy.
2 tsps. grated orange peel

2. Mix in eggs. Beat in flour, soda and salt.
1 tsp. grated lemon peel

3. Add marmalade and blend.
3 tbls. soft butter

4. Drop by teaspoonfuls 1 inch apart on a well-buttered cookie sheet.
3 cups confectioners’ sugar

Bake at 350 degrees for 10 to 12 minutes. Remove and cool.

1/8 tsp. Salt

5. Cover with Orange Icing.
1. Mix juices and peels. Cream
Makes about 3 dozen cookies.

butter and sugar. Mix the two
together and blend until smooth.

2. Add in salt and mix until
spreading consistency.

Cookies

I am totally addicted to the Lofthouse cookies. The "soft and chewy" sugar cookies
with the icing? I could eat them 24/7!

LIKE LOFTHOUSE COOKIES

1 C. butter
2 C. sugar
3 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 1/2 C. sour cream
5-6 C. flour (until desired consistency for rolling)
Cream together butter and sugar. Beat in eggs and sour cream. Mix in dry ingredients. Cover and refrigerate
overnight.
Preheat oven to 425ºF.
Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Cut out shapes and bake on
an un-greased cookie sheet for 8 minutes. Cool on wire rack.
Frost and decorate as desired.

Provided by another MyCoupons Member to help Catt out..
Good frosting recipe for sugar cookies. It stays soft like on the Lofthouse or Granny B cookies,
so if you want a frosting that will be firmer, you make want to try something different.

Buttercream Frosting
(for like Lofthouse Cookies)

3 1/2 c. powdered sugar
1 c. unsalted butter, softened (not melted)
1 tsp. vanilla extract
2-4 tbsp. milk

Cream all together. Store in refrigerator. Makes 3 cups. Hope you enjoy this!

What are you waiting for? Go Bake Some Love!

Catt's Oatmeal Raisin Cookies

I've tweaked this one, and I happen to think it is a pretty good recipe. When I sell these, I sell them plain
and dipped half in white chocolate. Talk about wonderful!

1-cup butter or margarine
1 ½ cups sugar
1 egg
¼ cup pure orange juice or apple juice
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon grated orange peel
3 cups quick cooking oats
1-cup raisins
1 cup chopped pecans (optional – I don’t use them)

Cream butter; gradually add sugar beating at medium speed until light and fluffy. Add egg, beat well. Add
juice and vanilla, beat well. Combine in a separate bowl flour, soda, salt, cinnamon, nutmeg and orange
peel. Add to creamed mixture, beating just until mixed. Fold in oats, raisins and nuts if desired. Fold until
completely blended.

Drop by rounded teaspoons onto parchment paper on cookie sheet. Bake 350 degrees for 13 minutes or until
lightly browned. Remove to wire racks and cool.

If you don’t want to use juice, use water. Also, look for an alternative below to adding nuts.

When they are cool, for extra decadence, dipped half in white chocolate, let dry on wax paper. Before the
white chocolate dries, sprinkle lightly with finely chopped pecans. Talk about professional – they look like
they came from a gourmet!

Enjoy these as my family does!

So what’s in your cookie jar right now?

Squeak · #19 (**permalink**) 03-26-2008, 12:25 PM

Desserts ~ Pies
Everybody wants a piece of the Pie!

Oatmeal Pie

This is right from the 1970's! But we
used to love it, especially with whipped
cream. It is sort of like a pecan pie,
without the pecans.

2 eggs
2/3 cups melted margarine
2/3 cups sugar
2/3 cup white corn syrup
2/3 cup uncooked quick oats
1/4 teaspoon salt
1 teaspoon vanilla

Combine all ingredients and put in a 9
inch unbaked pie shell. Bake at 350 de-
grees for one hour.

Delicious No Bake Desserts

There are two I use. One is actually what my mom
called Golden Lemon Pie, but there are lots of people
who bring it to pot-lucks I have been to who say it is a
no bake cheesecake which you’ll see a recipe for below.

Golden Lemon Pie

1 - 8 ounce package cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice

Beat ingredients together with beater and pour into a
prepared graham cracker pie shell, or a already baked
pastry shell. Chill and serve topped with whipped cream.

No Bake CheeseCake

1 - 8 ounce package cream cheese, softened
12 ounce carton thawed whipped cream
1/2 cup sugar
1 teaspoon lemon extract (you can use vanilla, or my
personal favorite, almond extract)

Beat cream cheese and sugar until fluffy, add whipped
cream and extract. Pour into prepared shell. My mom
used to top this with either cherry pie filling, or blueberry
pie filling. Yummy!

Cream Cheese Brownie Pie (Catt Recommended)

Ingredients:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz.
pkg.), softened as directed on package
1 (8-oz.) pkg. cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1-oz.) pkg. Pillsbury® Thick 'n Fudgy Hot
Fudge Swirl Deluxe Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans

Preparation Directions:

1. Heat oven to 350°F. Prepare pie crust as directed
on package for one-crust filled pie using 9-inch pie
pan.
2. In medium bowl, combine cream cheese, sugar,
vanilla and 1 of the eggs; beat until smooth. Set
aside.
3. Reserve hot fudge packet from brownie mix for
topping. In large bowl, combine brownie mix, oil, 1
tablespoon of the water and remaining 2 eggs; beat
50 strokes with spoon.
4. Spread 1/2 cup brownie mixture in bottom of
crust-lined pan. Spoon and carefully spread cream
cheese mixture over brownie layer. Top with remaining
brownie mixture; spread evenly. Sprinkle
with pecans.
5. Bake at 350°F. for 40 to 50 minutes or until center
is puffed and crust is golden brown. If necessary,
cover edge of crust with strips of foil after 15
to 20 minutes of baking to prevent excessive
browning. (Pie may have cracks on surface.)
6. Place hot fudge from packet in small microwave-
safe bowl. Microwave on HIGH for 30 seconds.

Catt’s Pumpkin Pie

1 can (15 oz) pumpkin (not pie filling)
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 large eggs, plus 2 yolks
1-cup evaporated milk
1 can sweetened condensed milk
9 inch pie shell, baked

Preheat oven to 300 degrees. In heavy saucepan, heat pumpkin, salt and pumpkin spice to blend, just a few
minutes. Add both milks – cook until heated through. Whisk eggs and yolks with a mixer. With the mixer
running, add pumpkin, a spoonful at a time at first until you bring the eggs to temperature – then add the
rest. Adding the filling too quickly will cause the eggs to cook. Mix until you have a silky texture. Pour
warm filling into pre baked pie shell. Bake until set – a knife inserted in the middle will come out clean.
Cool an hour, and serve with whipped cream.

Sugar Cream Pie

1 (10-inch) pie shell, baked
1 cup sugar, divided
1/8 teaspoon salt
2 1/2 cups half and half
1 drop yellow food coloring
4 tablespoons cornstarch
1 teaspoon vanilla
1/2 cup butter or margarine
ground nutmeg

Prepare baked pie shell. Mix 3/4 cup sugar,
cream, food coloring, and salt in saucepan.
Cook to boiling point. Mix remaining sugar
and cornstarch in another pan. Add boiling
mixture gradually to cornstarch mixture. Add
vanilla and butter and return to heat. Cook until
thick. Pour into pie shell and sprinkle with
nutmeg and a few extra pieces of butter. Bake
at 325 degrees for 20 minutes or until firm and
lightly browned.

Mom's Fried Apple Pies

Pastry:

1 1/3 cup all-purpose flour
2/3 cup cake flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons Crisco
1 egg plus enough milk to make 2/3 cup

Sift flours, baking powder and salt together. Cut
in shortening. Beat the egg and the milk, then add
to flour mixture. Roll out to 1/8 inch thick. Cut
into rounds, whatever size you want. Fill
(sparingly) with fruit. Fold crust over fruit to
make half moon shape, and moisten edges, sealing
with a fork. Fry in hot oil (325) until brown,
and drain on paper towels. Sprinkle with powdered
sugar, or my favorite, make a glaze with
powdered sugar and pour over, let dry before eating.

You can make your own filling, (raspberry is
awesome) or use a canned pie filling. Once you
make these, you’ll be hooked for life!

Desserts ~ Miscellaneous
Bars, Puffs, Fudge & More

Mom’s Cream Puff Pastry

This is all my mom used for her cream puffs. It's
so easy you will wonder why you didn't make
them before!

Cream Puff Pastry

2/3 cup water
1/3 cup butter
2/3 cup all-purpose flour
1/8 teaspoon salt
3 eggs

Combine water and butter in a medium size
saucepan. Bring to a boil. Add flour and salt, all
at once, stirring vigorously over medium high
heat until mixture leaves the sides of the pan and
forms a smooth ball. Remove from heat and cool
a full 5 minutes. After cooling, add eggs, one at a
time, beating thoroughly after each addition.
After all eggs are in, beat until the dough is
smooth (this won't take but just a few minutes.)

My mom was the cream puff champion,
she made the very best.

When I was younger, we used to go to
my Aunt Edith's every year on July 4th.
So my mom was tapped to make cream
puffs one year, and she worked on
them all morning. They weren't really
hard to make, but she made 2 different
creams to go in them, and then some
she sprinkled with powdered sugar,
some she topped with chocolate icing,
then she had some strawberries, raspberries and blueberries sprinkled
around the huge platter, then she had
another platter with the chocolate ones.
When we got to my Aunt's, mom sat
both platters on the serving table, then
someone tried to slide something on
the table - and the platter with the fruit
cream puffs went off the other side,
right on the floor! I thought my mom
was going to cry, but more importantly,
that left only one platter of cream puffs
for 40 people. Everyone got one bite.

For cream puffs, drop dough into 8 equal mounds on an un-greased cookie sheet that is covered with parchment
paper. Bake at 400 degrees for 30 to 35 minutes, or until golden brown. Cool, cut the tops off and
reach in to remove any soft dough inside.

For éclairs, drop 1/4 portions into cookie sheet with parchment, and using a spoon shape into rectangle.
Bake at 400 degrees for 40 minutes. Cut the top off and remove any soft dough inside.

You can either fill these with a vanilla custard (instant vanilla pudding works well, or a homemade pudding,
or fill them with homemade whipped cream, that has been whipped stiff and sweetened with sugar and vanilla.
Make it better and add a little almond extract making it almond cream. Yummy!

For cream puffs, top with powdered sugar and fruit. For éclairs, top with chocolate frosting that has been
thinned a bit in the microwave.

Squeak · #20 (**permalink**) 03-26-2008, 12:25 PM

Mamaw Ashby's Warm Banana Pudding

3 1/2 tablespoons all purpose flour
1 1/3 cups sugar
dash of salt
3 eggs, seperated
3 cups of milk
1 teaspoon vanilla extract
1 (12 ounce) package vanilla wafers
6 medium bananas
1/4 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract

Combine flour, 1 1/3 cups sugar and salt in a heavy saucepan. Beat egg yolks; combine egg yolks and milk,
mixing well. Stir into dry ingredients, cook over medium heat, stirring constantly until smooth and thickened.
Remove from heat and stir in 1 teaspoon vanilla. Layer one third of wafers in a baking dish. Slice 2
bananas and layer over wafers. Pour one third of the pudding mixture over bananas. Repeat layers twice.
Beat egg whites (they need to be at room temperature) until foamy. Gradually add 1/4 cup plus 2 tablespoons
sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until
blended. Spread meringue over pudding, sealing to the edge. Bake at 425 for 10 minutes of until lightly
browned.
Now, that is the long way of doing it. My mother however, used the large box of cook and serve vanilla
pudding. It was easier and almost as good.

Chocolate Cobbler

1 stick margarine or butter
1 cup flour
3/4 cup sugar
1 teaspoons baking powder
1 1/2 Tbsp.cocoa
1/2 cup milk
1 tsp. vanilla
1 cup sugar
1/4 cup cocoa
1 1/2 cup boiling water

Melt margarine in 13x9 pan in 350 oven. Mix
flour, 3/4 cup sugar, 1-1/2 Tbsp. cocoa, 1 tsp.
baking powder, milk and vanilla in small bowl.
Spoon this batter over melted margarine. Do not
mix margarine into batter.

Mix 1 cup sugar and 1/4 cup cocoa together.
Sprinkle over batter. Pour boiling water on top.
Bake at 350 for 30 minutes, or until done.

Top with whipped topping or ice cream. I think
Cherry pie filling may be good as well!

Blueberry Trifle

1 small package instant white chocolate instant pudding
1 1/2 cups milk
1/4 cup sugar
2 teaspoons corn starch
dash nutmeg
1/4 cup water
1 pint (2 cups) fresh blueberries
4 slices pound cake (use the store bought if you
want) cut into cubes
Whipped Cream

Prepare pudding using the 1 1/2 cups milk. Chill
while preparing blueberry mixture. In medium
saucepan, combine sugar, corn starch and nutmeg,
mixing well. Add water and 1 cup of the blueberries.
Bring to a boil, simmer 5 minutes or until slightly
thickened. Refrigerate until slightyly cooled. Stir in
remaining cup blueberries. Refrigerate 30 minutes or
until cooled.
In 4 parfait glasses, layer half each of cake cubes,
pudding and mixture. Repeat layers and top with
whipped cream. Enjoy!

Apple Dumplings

3 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup shortening
3/4 cup milk
6 cooking apples, peeled and cored
1/4 cup firmly packed brown sugar , divided
1 1/2 teaspoon cinnamon , divided
1/4 cup butter or margarine
1 1/2 cups sugar
1 1/2 cups hot water
1 tablespoon margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually
add milk, stirring to make a soft dough. Roll dough into a 1/4" thick rectangle on a lightly floured surface;
cut into six 7 - inch squares.

Place one apple on each pastry square. Fill core of each with 2 teaspoons brown sugar and sprinkle with 1/4
teaspoon cinnamon. Dot each with 2 teaspoons butter. Moisten edges with water, bring corners to center,
pinching edges to seal. Place dumplings in a lightly greased baking dish. Bake for 35 minutes,

Combine 1 1/2 cups sugar, 1 1/2 cups water, 1 tablespoon butter, 1/4 teaspoon cinnamon and nutmeg in a
medium saucepan; bring to a boil. Reduce heat,and simmer 4 minutes, stirring occasionally until butter
melts and sugar disolves. Pour syrup over dumplings, serve immediately.

Martha's Fudge

Here is my mom's, probably the same off the marshmallow cream jar....but it is tried ,true & YUMMY!.

3 cups sugar
2/3 cup evaporated milk
3/4 cup margarine or butter (1 and a half sticks)
1 tsp vanilla
1 bag (12 ounces) semi sweet chocolate chips*
1 - 7 oz jar marshmallow cream

In a heavy sauce pan, stir until blended the sugar, evaporated milk and margarine. Bring to a rolling boil,
and stir while boiling for 5 minutes (time it - this is exactly correct.) When the 5 minutes are up, remove
from heat, and stir in marshmallow cream, vanilla, then chips (stir in the chips slowly but briskly - this will
start to set up if you don't work quickly and carefully.) Pour into a bettered 9x13 pan. Let cool for an hour,
cut into small pieces and place in a container with wax paper separating layers.

*I have used milk chocolate chips, which produce a lighter color fudge, and somewhat softer texture. Great
flavor. I used peanut butter chips once too, very good but again, softer texture. I used peanut butter/milk
chocolate chips, not a good flavor or color.

Catt's Lemon Bars

1/2 cup margarine, softened
1 cup flour
1/2 cup powdered sugar
Mix and press into an 8 x 8 greased pan. Bake at 350 degrees for 15 minutes. Remove and prepare next
layer.

1 cup sugar
2 tablespoons flour
2 eggs
1/2 teaspoon baking powder
3 tablespoons lemon juice

Mix and pour over bottom layer. Bake 20 - 25 minutes longer. Sprinkle with powdered sugar.

This is my Mamaw's “Any Fruit” Cobbler

1 stick of margarine
3/4 cup all purpose flour*
1 cup sugar
2 teaspoons baking powder
3/4 cup milk
1 can pie filling (I used fresh raspberries I cooked down last week)

In a 7x9 inch pan, melt the margarine in 350 degree oven. Whisk together flour,
sugar, milk and baking powder. Pour over melted margarine and do not stir.
Spoon fruit into flour and butter but still do not stir. Bake at 350 for 30
minutes at 350 degrees or until golden brown.

Hope this is what you are looking for!

Catt

*this is much better if made with self rising flour. Omit the baking powder if you use self rising flour.

Just a Helpful Tip!
No Mess CupCakes!

I hate making cupcakes - they are messy, I get batter everywhere, and I always end up with either too many
and have really flat cupcakes or not enough to fill out the cupcake holders then they are really big.
I like making cupcakes though, because then I get 24 servings - as opposed to 12-14 if I bake it in an oblong
pan, and even less if I bake them in round pans. So tonight, I was going to make cupcakes so they would
last the weekend, and as it was mixing, I reached for my spatula and there was an idea - an ice cream
scooper. I used it, and it worked great! I got 24 perfect cupcakes, not a lot of mess, and they baked at just
the right size! Now I don't have to dig out my bowl with the spout on it, and drag cupcake mix all over the
pan. So, now to bake almost 100 cupcakes for the boys school parties, I am not dreading it!

Homemade Brownies (Catt's mom's recipe)

3/4 c. butter, melted and cooled slightly
1 1/2 c. sugar
1 1/2 t. vanilla extract
3 eggs
3/4 c. flour
1/2 c. cocoa
1/2 t. baking powder
1/2 t. salt
1 c. chocolate chips (can use peanut butter chips)

Preheat oven to 350 F. Grease an 8x8x2 pan. Blend together melted butter, sugar and vanilla. Add eggs
and beat well. Combine flour, cocoa, baking powder, and salt, gradually adding to egg mixture, beating
until blended. The best way to do this is by using a Kitchen-Aid- put all wet stuff in the bottom of the
mixer- then the dry ingredients. Hold out a teaspoon of the cocoa and flour and mix them in with the
chips. Set aside. Give the mixer a quick 1 min. spin, then fold in the chips with a spatula. Mix them in
with the cocoa and flour so they won't sink to the bottom.
Pour into pan, and bake for 45 min. or until brownies pull away from pan. Cool completely and cut. They
come out very thick!

One Bowl Brownies

4 squares Baker's Unsweetened Chocolate
3/4 cups (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped nuts (optional)

Heat oven to 350 F (325 F for glass baking dish). Line 13X9-inch baking pan with foil extending over
edges to form handles. Grease foil. Microwave chocolate and butter in large microwavable bowl on HIGH 2
minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate mixture
until well blended. Mix in eggs and vanilla until well blended. Stir in flour and nuts until well blended.
Spread in prepared pan. Bake for 30 to 35 minutes or until toothpick inserted into center comes out with
fudgy crumbs. Do NOT overbake. Cool in pan. Lift out of pan onto cutting board. Cut into squares.

Makes about 24 brownies

Tip: For cakelike brownies, stir in 1/2 cup milk with eggs
and vanilla. Increase flour to 1 1/2 cups.

Squeak · #21 (**permalink**) 03-26-2008, 12:26 PM

Strawberry Lasagna

16 oz Cream cheese, softened

Always room for

2 (3oz) packages vanilla instant pudding mix
1/2 c Confectioners' sugar more dessert!
1 c Milk
8 c Mashed strawberries
1/4 c Kirsch (crème liqueur that has a strawberry flavor)
1 c Sugar
2 Loaves pound cake
1 c Whipping cream

Directions: Beat the cream cheese, pudding mix,confectioners sugar and
milk in a mixer bowl at high speed til smooth. Combine the strawberries,
kirsch and sugar in a medium bowl, mixing well. Remove 1 cup of the
strawberry mixture. Puree in a food processor and reserve.

Slice the pound cake into 1/2-inch slices. Line a 9x13-inch dish with
cake slices. Layer 1/3 of the cream cheese mix, 1/3 of the strawberry
mixture, remaining cake in the prepared dish. Layer half the remaining
cream cheese mix, half the remaining strawberry mixture, remaining cake
and remaining cream cheese mixture in the prepared dish. Swirl the
remaining strawberry mixture over the top.Chill for 4 to 8 hours.

Whip the whipping cream in a small mixer bowl until stiff peaks form.
Cut the dessert into 3-inch squares to serve.
Top with the reserved strawberry puree and whipped cream.

MattnCatt's Snickerdoodles

These are Snickerdoodles, which I think is the best sugar cookie ever. My mom and I found this recipe out of a
church cookbook. It is the best I've ever had. Again, just like the chocolate chip cookies, mom loved a marga-
rine/crisco combination.

1/2 cup butter or margarine
1/2 cup crisco
1 1/2 cups sugar
1 teaspoon soda
2 eggs
2 3/4 cups flour
2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla (or use Almond or Lemon extract)

Cream butter, shortening, and sugar. Add eggs and extract, mix well. Mix together flour, cream of tartar, soda
and salt. Mix into creamed mixture. Shape into rounded teaspoons, then roll into sugar, colored sugar, or cinna-
mon sugar. Place 2 inches apart on greased cookie sheet. Bake at 375 for 8 - 10 minutes.

For the holidays, we would use red and green sugar, and our cake decorating store had all kinds of colored sugar
for the season - orange, blue, and we used them all.

We also used just plain sugar and used Lemon extract instead of vanilla. Those are yummy! But my favorite is to use Al
mond extract. They are the best!

Party Favorites
Cocktail Meatballs

1 bottle ketchup
1 bottle chili sauce
1 jar red currant jelly

Just whisk together, and heat until slightly
bubbly.
Add it to your meatballs.

At the holidays, you can add a can of jellied
cranberry sauce instead of the jelly makes it
very holiday-ish.

Banana Bread Bites

Catt's Dill Dip

1 cup mayonnaise
1 cup sour cream
2 Tablespoons dried minced onion
1 tablespoon parsley
1 teaspoon dill weed
1 teaspoon Beau Monde

Whisk together all ingredients.
Serve in a hollowed round loaf of pumper-
nickel bread, or in a green pepper and a red
pepper, which have been hollowed out also.
Can also serve with crackers and vegetables.

I catered a few brunches, one thing that always went over well was taking banana bread, homemade or store
bought, and freeze it slightly. Slice it thin, and spread cream cheese on one side then top it with another
slice of banana bread. Then you can cut the slices in half, and make small bite size banana bread cream

cheese sandwiches.

Chocolate Chip Cookie Dough Dip or Cookie
Dough Cheeseball

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioner's sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

In a bowl, beat the cream cheese, butter and vanilla
until fluffy. Gradually add sugars; beat just until
combined. Stir in chocolate chips. Cover and refrigerate
for 2 hours. Place cream cheese mixture
on a large piece of plastic wrap; shape into a ball.
Refrigerate for at least 1 hour. Just before serving,
roll cheese ball in pecans. Serve with graham
crackers.

Catt's BLT with a twist
Great for Game Night

3 slices bacon
8 inch flour tortilla
1/2 tablespoon mayonnaise
2 slices thin cooked roast turkey lunchmeat (or
chicken)
cup chopped tomato
1 slice swiss or Monterey Jack cheese
Shredded lettuce

Put bacon between 2 paper towels on a paper plate.
Cook on high 2 - 3 minutes or until crisp. Crumble.
Pierce tortilla several times with a fork. Place between
2 sheets of damp paper towel. Cook on high
30 seconds. Put on a serving plate. Spread mayo
over tortilla, sprinkle on bacon, then layer with turkey.
Top with cheese, and sprinkle with tomato. Put
back into microwave for 45 seconds, just until
cheese melts. Top with lettuce.

Squeak · #22 (**permalink**) 03-26-2008, 12:26 PM

New Year’s Cheesecake

This was always at our holiday tables in the last
70's and early 80's. For some reason, it was especially
popular on New Years Eve, I guess because
after all the chocolate at the holidays, this
was a nice change.

Like many of my recipes, while this is very
good, and easy to prepare, be forewarned - it is
incredibly rich.

Catt's Chesscake

1 box yellow cake mix
1 stick margarine or butter, softened
1 egg
1 lb box (or 3 3/4 cups) powdered sugar
1 - 8 oz package cream cheese
2 eggs

Combine cake mix, butter, and egg, mix with
fork and press into 9x13 greased pan. Cream
powdered sugar with cream cheese, then add
eggs. Beat well. Pour over first mixture. Bake at
350 degrees for 30 - 40 minutes until golden, or
slightly less for creamier texture.

Some people bake theirs the entire 40 minutes,
and it is a golden color with a nice, firm bar/
cookie texture. But my mom always baked hers
slightly less - right at about 33 minutes, until it
was a light golden color. It still had a firm texture,
but was almost a gooey consistency which
I like better. Either way, you can't go wrong. It's
delicious!

Enjoy!
Happy New Year
from our Family to Yours!!

LIGHTEN UP!!

If you can’t laugh at yourself…
Well, I’ll share one of my funnies
and let you laugh at me!

What is your funniest food story!
I'll go first!

When I started this catering gig on Wednesday nights,
a year ago or so, Matt helped me on the first Wednesday
because it was such short notice. Matt is a great
help too. So we got a lot of the things going, and we
were making mashed potatoes for 200 people. As we
finished the potatoes, I went back to put the potatoes
in the commercial sized kitchen aide style mixer
(think the one you have at home, then think of getting
potatoes for 200 people in the bowl - it is a floor
model and is huge.) Matt had spent the day cleaning
up behind me to make the clean up easier, so all the
clean dishes were stacked there, and I was standing
beside the mixer. I put the potatoes, milk and butter in,
and started the mixer on speed 1. I let that mix, and
then up to speed 2. Matt says "I am going to run and
get us a coke. I'll be back." Then he turns and says,
"do NOT turn that mixer on #3. " As he walks out, I
think "Hmph. I am the cook here. If I want to turn it
on 3, I will. Watch me whip some air into those potatoes."
So I turn the knob to #3.

The only thing not covered in mashed potatoes was
the outline of me on the wall.

So I quickly start to clean up - frantically wiping,
walls, floors, and I happen to glance up - it's on the
ceiling! I run out to get a chair, all the while wiping
mashed potatoes off my face, eyelashes - I stand up on
the chair and wipe it off the ceiling. So I get it all
cleaned up, and he walks back in and says "ya put it
on 3, didn't you." I said "how did you know!" It went
all over his clean dishes. I was so frantically removing
mashed potatoes from my underarms I forgot to see it
had splattered all over the clean dishes -
He was NOT amused!

But I laugh now and hope you do too when you
picture this happening to me!

Special

HOLIDAY

Cooking

Mother’s Day Breakfast Menu

Chilled Orange Juice
Pecan Waffles with
Brown Sugar Butter Sauce
Banana Slices and Orange sections
Martha’s Breakfast Casserole
Bacon Muffins

Martha's Breakfast Casserole

12 slices white bread
1/4 cup butter softened
1 lb. roll sausage, browned and drained
8 oz. shredded cheddar cheese
4 eggs
3 cups of milk

Spread softened butter on bread. Lay 6 slices butter
side up in a greased casserole dish. Sprinkle
half the sausage and half the cheese. Repeat layers.
Whisk eggs and milk together, and pour over
layers, making sure every thing is saturated. Cover
and chill overnight. Bake the next morning at 350
degrees for 45 - 50 minutes.

Bacon Muffins

1 ¾ cups all-purpose flour
¾ teaspoon salt
¼ cup sugar
2 teaspoons baking powder
2 eggs, beaten in separate bowl
4 tablespoons melted butter
¾ cup milk
6 slices cooked bacon, crumbled

Combine the liquid and the dry ingredients with
very quick strokes. Quickly fold in bacon. Fill
greased muffin tin 2/3 full and bake at 400 degrees
for 20 minutes or until golden.

Pecan Waffles

1-¾ cups cake flour
2 teaspoons baking powder
1-tablespoon sugar
3 egg yolks
7 tablespoons melted butter
1 ½ cups milk
½ cup finely chopped pecans

Sift cake flour, then measure. Re-sift your measured
cake flour with the rest of the dry ingredients.
Beat the eggs yolks well, whisk in butter and milk.
Add to dry ingredients. Beat with a few quick
strokes. This will look like muffin batter. Fold in
pecans. Make waffles according to appliance directions.

Brown Sugar Butter Sauce

¼ cup butter
1-cup brown sugar
1 cup warm half and half

Cream butter and brown sugar in heavy saucepan.
Add half and half. Stir over low hear until it boils.
Remove from heat. At this point, you can add ¼
cup brandy, or just a teaspoon of rum extract.
Makes one cup.

Mother’s Day Lunch Menu

Citrus Juice Medley
Chicken Salad
Croissants
Platter with swiss cheese, olives, bread
and butter pickles
Deviled Eggs
Cantaloupe wedges
Quick Nut Bread with Cream Cheese

Catt’s Chicken Salad

4-6 chicken breasts
1 rib of celery, diced fine
olive oil
Mrs. Dash
White Pepper
Salt
Parsley, either fresh or dried
Mayonnaise to taste

First stew the chicken breasts - if you are using bone
in, stew for 45 minutes to an hour - if you are using
boneless, stew 20 minutes. Let cool in the stock/
water. When it is cool, remove chicken and chop into
bite sized chunks. In a Tupperware dish or a ziplock
bag, place chicken, a few teaspoons of olive oil, a
tablespoon of Mrs. Dash, 1/2 a teaspoon of white
pepper, a tablespoon of parsley, and just a sprinkle of
salt. Then toss to coat, and refrigerate for at least an
hour or overnight.

Take the chicken chunks; add your celery (I use only
the white part - it looks nice and tastes milder). Then
add salt, a dash more of white pepper, and enough
mayonnaise to make it hold together. Mix well, and
chill for an hour. Serve with fresh Bakery Croissants.

Squeak · #23 (**permalink**) 03-26-2008, 12:27 PM

Deviled Eggs

Just mix the yolks with mayonnaise, salt and pepper.
Fill eggs, and sprinkle with Paprika.

Citrus Juice Medley

¾ cup grapefruit juice
¼ cup lemon juice
½ cup orange juice
½ cup sugar
1 cup cracked ice

Combine and serve in glasses with
lemon wedges.

Quick Nut Bread

Sift into a bowl:
2 cups all purpose flour
1/3 cup white or ½ cup packed brown
sugar
2 teaspoons baking powder
1-teaspoon salt

Add to the dry mixture:
2 tablespoons butter, melted and cooled
1 egg, beaten until light
1-cup milk and ½ teaspoon vanilla

Beat just until mixed.

Fold in ¾ cup chopped nuts, dates or
mixture of both.

Pour into greased bread pan and bake
about 40 minutes.
Bake this the night before, and slice when
cool. Serve on a platter with a dish of
cream cheese.

Mother’s Day Dinner Menu

Pork Tenderloin
Dressing
Catt's AuGratin Potatoes
Steamed Broccoli
Cottage Cheese with Peaches
Lemon Pie
Iced tea

Catt's AuGratin Potatoes

2 lbs Yukon Gold Potatoes
2 cups Heavy Whipping Cream
1 teaspoon minced garlic clove (I used the minced
in the jar from the produce section)
1/2 teaspoon white pepper
Salt to taste

Peel potatoes - slice very thin, or cut into small
cubes. Rinse well.

Whisk together cream, garlic, white pepper and
salt - add potatoes and stir, making sure each one is
coated.

Generously grease a casserole dish. Using a slotted
spoon, lift potatoes out of cream into dish. Pour the
cream over potatoes. Bake at 350 degrees for an
hour, or until potatoes are fork tender. Serve steaming
hot.

Normally I am one to substitute things here and
there, but you must use the correct ingredients in
this one, and follow the technique precisely. Each
potato needs to be covered, so I stir mine around
for 5 minutes or so. And I lift mine out with the
slotted spoon, just like it says.

Pork Tenderloin

I prepare my pork tenderloin very simple. Just
salt, pepper, and brown in a skillet. After a few
minutes on each side, and it has a crust, just
put it in a 400-degree oven right in the skillet.
It will take about an hour and a half, and use a
meat thermometer to make sure it is done
(should register 170.) I also add ½ cup of water
with a teaspoon of Kitchen Bouquet to the skillet.
Makes wonderful gravy.

You can make your own stuffing, but to save
time, the boxed dressing is just fine. Be sure to
make this as easy as you can – spending time
with your family is the most important!

Lemon Pie

1 – 8 ounce cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
prepared graham cracker or baked pastry pie
shell

Beat cream cheese until creamy. Add sweetened
condensed milk and lemon juice. Whip
until creamy. Pour into pie shell. Chill for at
least an hour, and top with whipped cream.

THANKSGIVING SPECIAL SECTION
My Mom's Breakfast Casserole for Thanksgiving Morning

I remember exactly where I was the first time I smelled this casserole. I was sitting in front of the TV; it had
to be early, 8am or so. There was our "avocado green" sofa with the brown stick legs, and the round coffee
table in front of it (if you looked close, there was probably a lava lamp.) And I was watching the Thanksgiving
parades on TV. The house had smelled of turkey all night, my mom used to put the turkey in the
oven at 2am in that speckled blue roaster, and cooked it slow, basting it with that plastic bulb baster all
night, every hour. But I smelled something different, and it smelled like sausage cooking on the stove. She
had put this wonderful breakfast casserole in the toaster oven, and when it was done we all got a plate of it.
It was filling enough to last us until we ate dinner at 3pm. And it is so good too! Fixing it the night before
and then just popping it in the oven in the morning makes it so easy. See Recipe page 55.

Favorites on
our table for Thanksgiving

Mamaw Makes Dressing

My Mamaw did something special to her dressing.
You can use a cheese grater for the celery and onion.
I would use a whole small onion and 2 ribs of
celery.

You dry your bread, then in a bowl, saturate some
of it (not all) with milk which has 2 eggs whisked
into it. Then in a skillet over low heat, sauté the
onion and celery until transparent. Be generous
with the butter. When it is done, add to your
bread. In the meantime, put a stick of margarine in
the pan you are going to bake the dressing in, and
put in the oven on 400 degrees for it to melt.

Start mixing your dressing, using either lots of
stock from your turkey, or use canned chicken
broth, chicken base, or chicken bouillon. You will
need up to 8 cups of this. Add the stock a little at a
time to your bread mixture, stirring as you go
along. Make it good and wet. At that point, add a
little salt, pepper, and sage, using anywhere from
1 tsp to a full tbsp depending on how "sagey" you
prefer it. Pour into your dish with the butter
melted in it, and bake at 400 degrees for about 40
minutes.

Squeak · #24 (**permalink**) 03-26-2008, 12:28 PM

Dressing Balls

Anyone remember Dressing Balls?
Or was it just in my family?

This was many years ago, back in the early
70's. I remember my Grandmother made dressing,
she was out of stock to add to it, and it was
stiff - too stiff to even spread in her casserole
dish. So my Mother took the dressing, and
formed balls. Balls maybe as big as an ice
cream scoop, a single serving so to speak. Mom
put them on a cookie sheet with a pat of butter
on top of each one, and she baked them at 400
degrees for half an hour or so. Then she made a
nice creamy gravy from the giblets, and when
the dressing balls came out of the oven she put
them in the gravy. They looked a little odd,
balls of dressing sitting in a bowl of gravy, but
each of us got one and WOW were they good!
Crispy on the outside, and soft on the inside with
that mild peppery gravy too. I can still remember
all of us eating them, it was dark outside
and the windows were all steamy - my
Mamaw was so surprised how they turned out.
We had them for a few years, and then we sort
of forgot about them. But they would be so
good to have as a change of pace for your
Thanksgiving table! I saw them in an old magazine
I was going through today, and wondered
if anyone else had ever had them?

Favorites on our table for Thanksgiving Continued

Catt’s Green Beans

Martha's Cranberry Conserve

4 cups fresh or frozen cranberries
1 Tbsp grated orange peel
2 oranges, peeled sliced and quartered
1 cup raisins
1 1/4 cups water
1 cup chopped pecans
2 1/2 cups sugar

In large saucepan, combine cranberries, orange
peel, oranges, raisins, and water. Simmer
until cranberries are soft (this takes
about 20 minutes, until they split). Add pecans
and sugar, stir well, and simmer 10-15
minutes, stirring often. Cool, then spoon
into containers and chill. Stays good for
about 2 weeks.

Catt's Pumpkin Butter

I made this last year, and didn't even remember
it. But my son came by today for lunch and
wanted to know when I was going to make
more. He took what I made last year home with
him and put it on his toast and muffins. It is
really easy to make, and makes great gifts.

1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Combine pumpkin, apple juice, spices, and
sugar in a large saucepan; stir well. Bring mixture
to a boil. Reduce heat, and simmer for 30
minutes or until thickened. Stir frequently. Put
in jars or containers and refrigerate. Stays good
for 2 weeks.

Just a note - last year, I grated fresh nutmeg in
it, and I have to say - it made a big difference.

I always have green beans on my Thanksgiving table.
I just take canned or frozen green beans, my favorite
being the Green Giant Kitchen Sliced. I drain them,
cover them with water, and add a slice of bacon, a little
minced onion (fresh or dried), salt, pepper and a
teaspoon of chicken base (or bullion.) This is for 1 - 2
cans. You bring them to a boil, reduce heat and simmer
for 30 minutes.

You can also use frozen, and in that case, you prepare
them as above, but they need to simmer at least an
hour. In both cases, you can choose to pressure cook
them - just cook them 10 - 15 minutes.

Mashed Sweet Potatoes with Crunchy Topping

I use canned sweet potatoes, just cook them in a sauce
pan, and then drain. I then mash them with a little
heavy cream, real butter, and a touch of brown sugar
and cinnamon. Then I pour it in a greased casserole
dish.

Here is the topping:
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans

I just mix the first 3 things together with a fork, then
add the nuts. I sprinkle it on top, then just bake at 400
degrees until brown and bubbly. This is a very sweet
dish. And the house smells so good when you cook it!

Squeak · #25 (**permalink**) 03-26-2008, 12:29 PM

Catt’s Whipped Cream

for those decadent desserts!

1 pint of heavy whipping cream
1/4 cup sugar
1 tsp real vanilla
1/2 tsp Almond extract

Whip cream, sugar, vanilla, Almond extract in a
chilled bowl until thickened or desired consistency.

THANKSGIVING
SPECIAL SECTION

Baking a Turkey 101

Baking a Turkey - Catt's Way!

I remember the first turkey I ever baked. I was probably 18, maybe younger, and I had gotten a free one
from someplace - maybe an employer, my boyfriend 's employer, somewhere. I brought it home and said
"mom, look, a turkey for you to bake." My mom, in her true style, said "Me? Hey kid, you were weaned a
long time ago - bake it yourself." So I did. I got out my Mom's blue covered roaster; you know the kind I
am talking about - the oval, blue speckled kind? I put it in there, and I have to tell you - I did not know this
turkey's neck from it's a.......um.tail. So after tossing it around a dozen times, I finally got it all snug in the
pan, added some water, and off in the oven it went. When my mom got home. She looked at it and said "Oh
for sh...heaven sakes Cathy - you have this turkey in upside down!" I had no clue what she was talking
about, but upon further inspection, there was the breast - at the bottom. We tried to turn it, but there was no
way. So my mom fished out the wax bag full of giblets, hearts and livers, (yep, I baked that right along with
the turkey - I saw it, but not knowing it's neck from it's a......tail, I didn't know whether it was taking it's
jewelry with it or carrying a colostomy bag. It was staying right there. )

When it was done, we got it out, and to our surprise - we could lift the meat right from the bones. When we
got to the breast, it had to be the moistest meat I have ever put in my mouth. My mom was astonished She
kept saying "but, you cooked it wrong!" But we never cooked it any other way.

So here are my methods. Take your thawed turkey (breast or whole) and rinse it very well. Salt the inside of
the cavity, and on the outside of the breast, salt & pepper the skin. You can slip a little butter between the
skin and the meat. Put it either in a tightly fitted roaster or a cooking bag (I do not recommend a foil tent for
this) and add 2- 3 cups hot water. Put it in a 275- 300-degree oven overnight. When you get up the next
morning, turn the oven up to 350 for half an hour. Remove and let rest for at least 20 minutes. At that point,
reach in and just lift the meat from the bones. Drain the stock, make your gravy, and you will have the best
turkey you have ever eaten.

Now, before you send me the emails about safety, this is just my method. I have done my turkey this way
for my whole life, and I have never sent anyone to the hospital yet. If you don't' want to follow my temps,
that is up to you. But do cook it breast side down - I mean, it just makes sense. Why have the breast at the
top where all the juice flows down the bird, when you can have it at the bottom, actually cooking in the
stock?

You will not regret it. You can do this the day before, to eliminate the stress if you want. There are some
warnings here - you have to make sure your oven cooks at the temp you set it at. Say for instance, your
oven heats much hotter than you set it, you may end up baking a turkey at 500 degrees all night, which is
*not* good. It needs to be as close to 275 - 300 as you can get it.

Gravy Making 101 is on the next page

Catt's Gravy Making 101

Around Thanksgiving each year, I probably get dozens of emails, all with the same question;
"How do you make gravy?"
It's easy; you just have to remember some important tips.

For one thing, I always buy the flour in the canister - either by Wondra or Pillsbury. It is finer flour, and
makes whisking it in easier therefore less lumps. Secondly, I use either a whisk or a gravy whisk. Most importantly,
have all your ingredients ready. You must work quickly - taking time out to get something out of
a cabinet might make the difference between something you can eat, or something you have to chisel out of
the pan.

The most popular thing during the holiday season is turkey gravy, or giblet gravy. I start out with simmering
the neck, liver and gizzard from the wax package inside the turkey with a cup of water. (If you don't use
that kind, hang on - we'll get to you later.) I do this the day before, because I like to refrigerate it and lift the
layer of grease from the top. You don't have to do that if you don't want. I simmer this, and use it plus a cup
of stock from the turkey the next day. I put in a heavy pan, a few tablespoons of butter until it is melted. Using
your whisk, quickly (and I do mean quickly) whisk in as much flour as you used in butter. Cook about 1
minute, whisking the entire time. Slowly, add your liquid. Whisk the entire time you are adding your liquid.
When you get all the liquid in there, add a dash of salt and pepper, and continue to whisk until you have a
boil. You will not achieve maximum thickness until it boils. If something happens it is too thick, add a dash
of warm milk. That's it. It is that easy.

Now if you don't think you can do this, here is an easier way, which my Mom taught me. Using your stock,
about 2 cups as stated above, or use a few cans of chicken broth. Put it in your heavy saucepan and bring to
a luke warm temperature. Remove about 1/4 of a cup to a small bowl or glass, making sure you have room
to mix. Slowly add 2-3 tablespoons of flour to that liquid, making a paste. To the lukewarm liquid in your
pan, whisk in the paste. Then over medium heat, bring to a boil, whisking constantly.

Of course, pan drippings and stock made from the turkey, or made from the liver, neck and gizzards make
the most flavorful gravy. But you can easily use canned chicken broth, chicken base, or chicken bullion to
make gravy. Don't forget to season it also with a little salt and pepper.

Squeak · #26 (**permalink**) 03-26-2008, 12:29 PM

Let’s EAT!!

“Gratitude unlocks the fullness of life. It turns what we have into enough, and
more. It turns denial into acceptance, chaos to order, confusion to clarity. It
can turn a meal into a feast, a house into a home, a stranger into a friend.
Gratitude makes sense of our past, brings peace for today,
and creates a vision for tomorrow.”

Dumplings: While potatoes are boiling, bring
more stock to a rolling boil and add dumplings.
Stir frequently until dumplings sink. Cover until
time to serve.

Corn: If you are serving this, prepare it now.

Make Gravy

Remove dressing from oven when bubbly
around the edges.
Place the rolls in the oven.
Carve turkey
Take food to the table.

Whew! Eat and enjoy, and let everyone else do
the dishes! Take a good LONG, well deserved
Nap!

Remember, if you are not concerned with bringing a
whole turkey to the table, bake it all night. Makes
Thanksgiving much less stressful.

Take your turkey, just as you are going to bake it the
day of. Place in the oven the night before, on 275 degrees.
Let it bake all night, breast side down, in your
covered roaster or oven bag. When you get up in the
morning, increase the oven temperature to 350 and
bake 45 minutes. At this point, is does not matter if you
remove lid or not – you are not going to bring the
whole bird to the table, but rather just lift the turkey
from the bones – it is that tender. Strain the stock. Place
the meat in a covered casserole dish and chill. An hour
before dinner, remove the turkey. Pour boiling gravy
made from the stock over the turkey, and serve. Baking
your turkey breast side down all night will not make a
presentable brown skinned turkey, but will make the
best turkey you have ever eaten.
Plus, your stock is right there – no waiting to make the
dressing, dumplings, ect. Yay!

Sit down to a beautiful, bountiful, blessed
meal shared with those you love and
GIVE THANKS!

The Next Generation of Love….

As he held my hand

As he held my hand, I sent him in school a 5 year old, and he came
back to me a kindergartner.

I sent him out the door a school age boy, and he came back to me a
teenager.

He went down the aisle to “Pomp and Circumstance” a high school
student, and came back to me a man ready for the world.

I danced with him on his wedding day to “It’s a wonderful world”…
and he came back to me a husband who clings to his wife.

Today, I watched him walk down the hall to be with his wife as she
delivered their child, as he left me a man and came back a father.

And as he walked into the waiting area, he searched for his mom…
and I stood up and walked to him, he collapsed in my arms as my
child, my cheek wet with the tears of a son who needed his mom.
The son, who held my hand as a child, was once more holding my hand
leading me down the hall to his precious daughter. I walked down
that hall his mom… as the nurse placed his daughter in his arms, he in
turn placed her in my arms, and I became a Grandmother. As she
started to cry, I gently said, “Hailey, Mamaw is here at last….” And
as my son placed his hand on my shoulder, I reached down and her
tiny fingers found my hand…and she was my grandchild. And in her
tiny hand, she holds my heart. I pray I have taught him well, as he
now holds her hand…

Your
Weekly
Menu

A lot of times, we busy moms need someone else to plan it,
suggest it, and help us get through the week’s worth of
Cooking that needs to be done.
For several weeks Catt posted a thread called
“Your Weekly Menu”.
MC’ers eagerly awaited the week’s dinner choices
pulled together by Catt.

Following are samples of some of those Weekly Menus.

Monday

Roast Turkey Sandwiches (buy enough turkey
slices for Thursday)
Orange-Kiwi-Avocado Salad
Vanilla pudding

Peel and section oranges, using a bowl to catch
the juice. Slice avocado and kiwi's. Arrange
fruits over romaine lettuce. Measure the orange
juice and add enough lime juice to make 1/4
cup. To that, whisk with 1/4 tsp salt, 1 tbsp
honey, and 1/4 cup vegetable oil. Drizzle over
salads.

Tuesday

Crock Pot Meat sauce over Spaghetti
(if possible, save some for Friday)
Green lettuce wedge
Garlic Bread

Wednesday

Honey Pork Chops
Buttered Rice
Steamed vegetables
Texas Toast
Vanilla Cookies and Jell-O (crush some for
Tomorrow too)

Pan fry pork chops in a non-stick skillet. Cook
4 minutes on each side. Add 1/4 cup lemon
juice and 1/4 cup honey.
Simmer stirring often.

Week 1

A hundred years from now it will not matter
what my bank account was, the sort of house
I lived in, or the kind of car I drove, but the
world may be different because I was impor

tant in the life of a child....

Thursday

Turkey and dressing rolls
Green Beans
Cranberry sauce
rolls
Vanilla ice cream ala mode

Prepare boxed stuffing: Take a turkey slice and
in the center, full with stuffing. Place seam side
down in long dish. Cover with bottled gravy.
Cover and microwave on 50 % power until bubbly.
Or, bake until bubbly on 400 degrees.

For dessert, take canned apple pie filling and
heat in microwave. Dollop over dishes of vanilla
ice cream, top with crushed cookies.

Friday

Squeak · #27 (**permalink**) 03-26-2008, 12:30 PM

Friday

English Muffin Pizza's
Pears
Chocolate Cream pie

Toast the muffins. Using either the left over
sauce from Tuesday or bottled, spread about a
tablespoon on each muffin - add desired top-
pings then cheese. Toast again until cheese
melts. Earlier in the day, using a baked pie
crust, fill with instant chocolate pudding and
top with whipped cream. Chill until serving.

Monday

Pita Taco’s
Tortilla chips w/ salsa
Ice Cream with Hot Fudge Sauce

When you make your taco fixings, instead of
piling them in a traditional taco shell, put them
in pita bread.

Tuesday

Meatloaf (make extra for Friday)
Mashed Potatoes
Green beans
Cottage Cheese w/ peaches
Rolls
Creamcicle parfait cups

For your meatloaf, just mix 2 pounds of
ground beef with 1 slice of bread saturated
with milk, half a package of dry onion soup
mix (save the rest for the sauce), an egg and ½
cup bread crumbs with salt and pepper to taste
of course. Mix and shape into a loaf, bake for
an hour or until done. For the sauce, use a can
of crushed tomatoes, the rest of the dry soup
mix and 2 tablespoons brown sugar. You can
add additional onion if desired. Drain meatloaf
and smother with sauce.
For parfaits, prepare a box of orange jello and
pour into parfait glasses, filling only half full.
Chill until firm. After firm, mix a box of vanilla
instant pudding and spoon on top of orange
jello. Top with whipped cream and serve.

Wednesday

Pecan chicken
Buttered Rice
Steamed Carrots
Crusty French Bread (save extra for Friday)
Brownies

Dip boneless skinless chicken breasts (you can
pound them into cutlets for even cooking) into a
mixture of 3 tablespoons flour, pinch of salt and
pepper. Then dip in beaten egg, then in ½ cup
finely chopped pecans. Drizzle with margarine
and bake on a greased foil lined cookie sheet at
350 degrees for 15 – 20 minutes or until done.

Week 2

There are two primary choices in life; to
accept conditions as they exist, or accept
the responsibility for changing them.

Thursday

Lasagna (frozen or homemade)
Tossed Salad
Garlic Bread
Cheesecake (boxed or homemade)

A quick homemade cheesecake can be:
8 oz package cream cheese
12-ounce container whipped topping
½ cup sugar
1-teaspoon vanilla

Or

8 oz package cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1-teaspoon vanilla

Make either and pour into graham cracker crust.

Friday

Meatloaf sandwich on Crusty French bread
Chips
Pineapple Yogurt

Add a jar of pineapple jelly or jam to softened
frozen yogurt. Serve with crisp ginger snap
cookies.

Monday

Sausage and Beer Soup

1 lb Sausage links (your choice and flavor)
3 cups water
1 (12oz) can beer
1 envelope dry onion soup mix
2 cups bagged coleslaw mix
½ cup uncooked instant brown rice

In a dutch oven, cook sausage until browned,
stirring occasionally. Drain off any grease.
Add water, beer, and onion soup mix. Bring to
a boil. Add cole slaw mix and rice. Reduce
heat, cover and simmer 5 minutes, or until rice
and sausage is done.

Tuesday

Chicken sandwiches in the Crock Pot*
Chips
Chocolate Chip Cookies and Ice cream

3 tablespoons Caribbean jerk seasoning
3 – 4 chicken breasts, boneless, or boneless
chicken thighs
1 green bell pepper, chopped
1 medium onion, chopped
½ cup chicken broth
¼ cup ketchup
6 hoagie buns split

Rub the seasoning generously over the
chicken. Put bell peppers, and onion in the
bottom of the crock-pot, and place chicken
over it. Whisk together broth and ketchup,
pour over chicken. Cook on low 6 – 8 hours.

Thursday

Hamburgers
Homemade fries
Chilled Fruit Cocktail
Ice Cream Sundaes

To make the best fries, cut the potatoes, and
then soak in ice-cold water. Drain, blot dry,
and immediately put into hot oil.

Week 3

"You will find as you look back upon your
life that the moments when you have truly
lived are the moments when you have done

things in the spirit of love.".

Wednesday

Pork Roast in the crock-pot
Steamed Broccoli
Brown Rice
Rolls
Cheesecake (homemade or boxed)

Take a 2 – 3 lb boneless pork roast, and put in a
crock-pot. In a small bowl, combine:
1 cup sweetened dried cranberries or raisins
½ cup chicken broth
1 teaspoon shredded orange peel
½ cup cranberry juice cocktail

Pour over roast, and cook on low 7 hours.

Use drippings in the bottom, whisk some cornstarch
in it and serve over roast.

Friday

Breakfast for Supper

Pancakes or Waffles
Sausage
Scrambled Eggs
Juice

Monday

Saucy Apricot-Glazed Chicken
Rice
Steamed Broccoli
Crusty rolls
Vanilla pudding parfaits

1-cup good-quality chunky apricot preserves
¾ cup bottled Russian dressing
1 envelope dry onion soup mix
12 skinless boneless chicken halves, trimmed of fat

In medium bowl, mix together the preserves, dressing,
and dry soup, mix until well blended. Arrange 3
of the chicken breasts on the bottom of the crock-pot
or slow cooker. Top with a third of the mixture. Repeat
layers until done, ending with apricot mixture.
Cook on high one hour. Reduce to low and continue
to cook 3 hours or until chicken is cook. Check after
3 hours though – you don’t want to over cook the
chicken.

Tuesday

Sloppy Joes on buns
Mac and cheese
Cole slaw (save enough for Thursday)
Brownies

Wednesday

Smoked sausage sandwiches
Fries
Cowboy Beans in the crock-pot
Fresh grapes and cantaloupe

1 package dried pinto beans, picked and rinsed
4 cups hot water
2 medium onion, chopped
1-tablespoon chili powder
¾ cup barbecue sauce
½ cup ketchup
1-½ tablespoons prepared yellow mustard

In a slow cooker, mix together beans, hot water, onions,
and chili powder. Cover and cook on low for 7
hours. The beans should be tender but not falling
apart. Drain off all the cooking liquid, stir in the remaining
ingredients and cook an additional hour.

Week 4

You can't do anything about the
length of your life, but you can do
something about its
width and depth.

Thursday

Ribs
Corn on the Cob
Cole slaw
Texas Toast
Vanilla Ice Cream

1-½ cups barbecue sauce
½ cup apricot/pineapple jam
1-tablespoon soy sauce
4 pounds or so of ribs, country style is best

Salt and pepper ribs and place in crock-pot.
Whisk together first 3 ingredients, using
only 1/3 of the barbecue sauce, and saturate
ribs. Cook on low 8 hours. Remove ribs to
platter when done, and skim off grease from
the sauce in the crock-pot. Stir in remaining
barbecue sauce, pour over ribs and serve.

Friday

Fully Loaded Baked Potato
And Tossed saled

Squeak · #28 (**permalink**) 03-26-2008, 12:30 PM

Monday

Chicken Cacciatore over spaghetti
Mixed vegetables
Garlic bread
Cheesecake (boxed or homemade)

4 chicken quarters, or 4 boneless, skinless, chicken-
breast halves
15-oz. can tomato sauce, OR spaghetti sauce
4-oz. can sliced mushrooms, drained
1/2 cup water
1 tsp. dry chicken broth granules
1/2 tsp. Italian seasoning

Place chicken in slow cooker. Pour on sauce, mushrooms,
and water. Sprinkle with granules and seasoning.
Cover. Cook on High 3-4 hours, or Low 6-8 hours.
Serve over spaghetti or angel hair pasta.

Thursday

Tangy Pork over rice
Lettuce Wedge
Cantaloupe slices & Vanilla Yogurt

4 pork chops (1/2 in. thick)
1/2 tsp. salt
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 lg. green pepper, sliced
1 can (14 1/2 oz) stewed tomatoes
1/2 cup ketchup
2 Tbs. cider vinegar
2 Tbs. brown sugar
2 Tbs. Worcestershire sauce
1 Tbs. lemon juice
1 beef bouillon cube
2 Tbs. cornstarch
2 Tbs. water

Place chops in a slow cooker; sprinkle with salt and
pepper. Add the
onions, celery, green pepper and tomatoes, combine
ketchup, vinegar, sugar, Worcestershire sauce, lemon
juice, and bouillon cube; pour over vegetables. Cover
and cook on low for 5-6 hours. Mix cornstarch and
water until smooth; stir into liquid in slow cooker.
Cover and cook on high for 30 minutes or until thick.
Serve over cooked rice.

Week 5

YOU must be the change you
wish to see in the world.

Tuesday

Taco’s
Refried Beans
Grapes

Wednesday

Chicken salad sandwiches on croissants(buy
deli or make it homemade)
Cheese cubes and crackers
Chips
Chocolate pudding parfaits

Friday

French Dip Sandwiches
French Fries
Chocolate chip cookies and vanilla ice cream

Easy Slow Cooker French Dip

4 pounds roast
1 can beef broth
1 can condensed French onion soup
1 can or water *
6 French rolls
2 tablespoons butter

Trim excess fat from the rump roast, and place
in a slow cooker. Add the beef broth, onion
soup and water. Cook on Low setting for 7
hours. Preheat oven to 350 degrees. Split
French rolls, and spread with butter. Bake 10
minutes, or until heated through. Slice or shred
the meat, and place on the rolls. Serve the sauce
for dipping.

*This recipe calls for beer, but I rarely keep it –
if you have it, feel free to substitute.

Monday

Grilled ham on rye
Chips
Pickles

Make a platter of seasonal fruits and cheeses, like sharp
cheddar cubes, watermelon cubes, cantaloupe wedges
and olives.

Tuesday

Easy Chicken Marsala
Linguine
Crust French Bread
Fresh peaches with vanilla yogurt

Easy Chicken Marsala

4 boneless skinless chicken breasts
flour
olive oil
1 cup thinly sliced carrots, or matchstick carrots from
salad bar
2 red, yellow or green sweet peppers, sliced in thin
strips
1 tbsp. minced garlic (use the bottled kind)
salt
pepper
2/3 cup dry marsala

Pound chicken breasts lightly until even thickness, and
coat lightly with flour and set aside. In large skillet, heat
about 2 tbsp. of oil. Add the carrots strips and cook for
3 minutes. Add the peppers and garlic. Salt and pepper
to taste. Cook and stir about 5 minutes until crisp tender.
Arrange on a platter and keep warm. In the same
skillet, heat additional 2 tbsp of olive oil, add the
chicken and cook 4 minutes on each side or until
chicken is no longer pink. Place chicken on top of vegetables.
Add the wine to the skillet, cook and stir for 1
minute, scraping up any bits on the bottom of the skillet
(this is called de-glazing.) Pour over chicken, and serve.

Thursday

Sloppy Joes
macaroni and cheese
deviled eggs
pickles
chocolate chip cookies

Week 6

There are two ways of spreading
light: to be the candle or the
mirror that reflects it.

Wednesday

Beef steak with red onion relish
Mashed potatoes
green beans
hot rolls
cheesecake

1 pound boneless beef sirloin steak, trimmed
2 tsp oil
1 large red onion, thinly sliced and separated
into rings
1 can tomatoes (8 1/2)
1/4 cup dry wine
salt

Cut the steak into 4 servings, and season both
sides with salt and pepper. In large non stick
skillet, heat oil over medium heat, add the
steaks and cook until desired doneness (8 minutes
for medium.) Remove steaks to platter and
keep warm. Add onion to skillet (along with
drippings) and cook 5 minutes. Add tomatoes
and wine, cooking 2 minutes or until liquid is
evaporated. Salt and pepper to taste. Serve over
steak.

Friday

Taco's (homemade or take out)
chips and salsa
ice cream with hot fudge

You don't have to always use taco shells. Try
making taco burgers, or use pita bread. You
can also add a spoonful of taco meat to grilled
cheese.

Squeak · #29 (**permalink**) 03-26-2008, 12:31 PM

Monday

Oven Beef Stew
Crusty Loaf of Bread
Banana Pudding

Heat Oven to 325. Use a large covered pot for the oven.
In the pot, stir together:
1 packet dry onion soup mix
1 can crushed tomatoes
2 cups water
1/3 cup ketchup
2 small bay leaves (remove after cooking)
Salt and pepper
1 lb stew meat

Bring to a boil, cover tightly and place in oven for 2
hours. Remove from oven and add:
1 ½ pounds potatoes, peeled and cut in chunks
2 cups frozen peas
4 medium carrots, cut in chunks

Stir and return to oven, tightly covered, and bake an additional
hour or until meat and vegetables are tender.

Tuesday

Italian Sausage Sandwiches (use some of the bread
from yesterday)
Hashbrown casserole
Cole Slaw
Pineapple Sherbet

Wednesday

Chicken breasts with cranberry orange sauce
Sweet potatoes
Green beans
Pumpkin pie

Sauté or bake chicken as usual. In a saucepan, heat a
can of whole berry cranberry sauce and a can of mandarin
oranges, until bubbly. Pour over chicken.

Week 7

To understand your parents' love,
you must raise children yourself.
~Chinese Proverb

Thursday

"Homemade" Minestrone Soup
Cheese Garlic Bread
Tapioca pudding

Mix together 2 cans ready to serve Minestrone
soup, one 6 ounce bag baby
spinach, and 4 Roma tomatoes diced. Simmer
until the bread is ready.

Friday

Take the Night Off!
Pizza (frozen or take out)
Sliced Apples
Pound cake

One SONG can spark a moment
One FLOWER can wake the dream
One TREE can start a forest
One BIRD can herald spring
One SMILE begins a friendship
One HANDCLASP lifts a soul
One STAR can guide a ship at sea
One WORD can frame the goal
One VOTE can change a nation
One SUNBEAM lights a room
One CANDLE wipes out darkness
One LAUGH will conquer gloom
One STEP must start each journey
One WORD must start a prayer
One HOPE will raise our spirits
One TOUCH can show you care
One VOICE can speak with wisdom
One HEART can know what is true
One LIFE can make a difference.

Are YOU the power of One?

The highest reward for a person's toil is not what they get for it,
but what they become by it.

Beverages, Soups and Salads Main Dishes
Hot Homemade Cocoa p.6
Fruit Smoothie p.6
Authentic Caesar Salad p.6
Carrot Salad with Cumin p.6
Martha's Layered Pea Salad p.7
Tomato, Mozzarella & Basil Salad p.6
Catt's Bean Chowder p. 8
Catt's Vegetable Soup p. 8
Cheese Soup p.7
White Chili p.7

Breads
PB & J Muffins p. 9
Fried Corn Bread p. 9
Honey Buttermilk Bread p. 9
Catt's Strawberry Preserves p. 9
Catt's Pecan Jam p. 9
Pecan “PIE” Jam p. 9

Side Dishes
Asparagus p. 26
Great Broccoli p. 26
Catt's AuGratin Potatoes p. 27

Catt's Fresh Fried Corn p. 29
Catt's Hashbrown Casserole p. 27
Catt's Mac and Cheese p. 28
Cole Slaw p. 29
Deviled Eggs p. 27
70's Style Crockpot Mushrooms p. 30
Fresh English Peas with
White Sauce p. 28
HomeStyle Mashed Potatoes p. 28
Martha's Stewed Okra p. 31
Mashed Sweet Potatoes
with Crunchy Topping p. 32
My Mom's Stuffed Green Peppers p. 31
Pinto Beans p. 30
Pork and Beans p. 30
Potato Salad p. 29
Quick Roasted Potatoes p. 28

Squeak · #30 (**permalink**) 03-26-2008, 12:31 PM

Sweet Potato Balls p. 32
Zucchini p. 32

~Beef~

13 lb Sirloin Tip Beef Roast
and 5 ways to use it p. 15
Beef Goulash p. 13
Bottom Round Steak p. 13
Catt's Crockpot Meatballs p.13
Catt's Famous No Peek Casserole p. 10
Corned Beef and Cabbage p. 14
Crockpot Swiss Steak p. 12
Meatloaf and Meatloaf Gravy p. 11
Cathy's Homemade Spaghetti Sauce p. 11

Pepper Steak and Rice Packets p. 12
MattnCatt’s Ribs p. 14
Roast in the Crockpot, p. 10

Roast p.10
Ribeye Steak, p. 10
Soup-er Burgers p. 12
Steak Burritos p. 12

~ Chicken ~

Bisquick Chicken Pot Pie p. 20

Boneless Chicken Tenders p. 18
Catt's Chicken Salad p. 19
Catt's Company Chicken and Mushrooms p. 21
Chicken & Stuffing, p. 20
Chicken Lasagna, p.16
Cream of Chicken, p.16
Chicken Tettrazini, p.16
Barbeque Chicken, p.16

Chicken and Dumplings, p.17
Chicken Fajitas, p.17
Chicken and Dressing, p.17
White Chili, p.17
Homemade Chicken Noodle Soup pp.16-17
Judy's Make Ahead Chicken
and Swiss Bake p.21
Catt's Quickie Quesadilla's p. 21
MattnCatt's Dumplins p. 20

Savory Chicken Sandwiches p. 19
Sticky Chicken p.18

(Also known as Deli Rotisserie Style Chicken)

Swiss Cheese Chicken Breast p.19

More Main Dishes on next page

Main Dishes
continued
Desserts
~ Pork ~

Catt's Secret to Tender Pork Chops p. 22
Country Hash, p. 23
Martha's Hot Dog Surprise p. 23
Rueben Sandwiches p. 24
Smoked Sausage and
Creamy Beans p. 22
Smothered Pork Chops p. 22
Summertime Cooking
BLT's with a twist p. 23

~ Miscellaneous Main Dish ~

Catt's Manicotti p. 24
Omelette's p. 24
Steak Sandwiches p. 24

Desserts
~ Cakes ~

Mamaw Ashby's Gum Drop
(Icing Included) Cake p. 38
Almond Pound Cake p. 36
Banana Cake p.34
Better than Sex Cake p.34
Campers Cake p.33
Catt's Pumpkin Dump Cake p. 34
Mathew's Memories of
Memaw's Cake p. 35
Memaw's Apple Cake p. 37
Pineapple UPSIDE Down Cake p. 37
Super-Moist Chocolate Mayo Cake, p.33
Chocolate Texas Sheet Cake p. 36

White Texas Sheet Cake p. 35

~ Cookies ~

Martha's Peanut Butter Cookies, p. 41

Oatmeal Carmelita's p. 40
Wheat Fudge (No Bake) Cookies p. 41
Catt's Oatmeal Raisin Cookies p. 42
Like LoftHouse Cookies &

Icing Recipe p. 42
Martha's Jumbo
Chocolate Chip Cookies, p. 39
Martha's Sandies p. 39
Orange Marmalade Cookies
with Orange Icing p. 41

~ Miscellaneous Desserts ~
Bars, Cobblers, Puddings & Pastry

Apple Dumplings p.48
Blueberry Trifle p. 47
Mamaw Ashby's Warm
Banana Pudding p. 47
HomeMade Brownies p. 50
One Bowl Brownies p. 50
Chocolate Cobbler p. 47
Mamaw's "Any Fruit" Cobbler p. 49
Martha's Fudge p. 48
Catt's Lemon Bars p. 49
Mom's Cream Puff Pastry p. 46
Strawberry Lasagna p. 51

~ Pies ~

Mom's Fried Apple Pies p. 45
No Bake CheeseCake p. 44
Cream Cheese Brownie Pie p. 44
Golden Lemon Pie p. 44
Oatmeal Pie p. 44
Catt's Pumpkin Pie p. 45
Sugar Cream Pie p. 45

Party Favorites Your Weekly Menus
Banana Bread Bites p. 52
Catt's BLT with a Twist p. 52
Catt's Chess Cake p. 53
Catt's Dill Dip p. 52
Cocktail Meatballs p. 52
Cookie Dough Dip or also
called Cookie Dough CheeseBall p. 52

Special Holiday Cooking
Mother's Day

p. 55-57
Martha's Breakfast Casserole,
Pecan Waffles with Brown Sugar sauce,
Bacon Muffins,
Catt's Chicken Salad,
Deviled Eggs,
Citrus Juice Medley,
Quick Nut Bread,
Pork Tenderloin,

Augratin Potatoes,
Lemon Pie

Thanksgiving
Section

pp 58-66

Squeak · #31 (**permalink**) 03-26-2008, 12:32 PM

Everything from Turkey Tips to
Thanksgiving Timeline,
Memaw's Dressing,
Dressing Balls,
Martha's Cranberry Conserve,
Catt's Pumpkin Butter,
Catt's Green Beans,
Mashed Sweet Potatoes with Crunchy
Topping,
Kicked up Whipped Cream,

Gravy Making 101

A week's worth of nightly meals laid out in
a an easy to follow format
(7 weeks worth) pp 67-74

This isn’t
The End

It’s the beginning of all the
wonderful family memories
you will make for
you and yours!
Bon Appetite’!

80

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode