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4 loin pork chops.
2 cups Italian style bread crumbs.
1 egg.
2 tblsp. water.
1/4 cup butter, melted.
1 tblsp. sage.
1/4 tsp. salt.
1/2 tsp. white pepper.
Combine egg and water, mix well.
Place bread crumbs and sage in paper bag.
Salt & pepper pork chops.
Dip chops in egg/water mixture and let excess drip off.
Place chops in bag, shake to coat evenly, shake off excess crumbs.
Place on wax paper and chill i refrigerator for 1 hour.
Combine butter and sage in skillet.
Brown chops on medium heat on both sides.
Place on baking dish and bake at 350 for 30 minutes.
1 large can baked beans(not pork & beans, (I use B&M with bacon & onion).
1 medium onion, chopped.
1/2 tsp. brown sugar.
oil or bacon grease.
Kaiser rolls or buns.
Brown beef and onion in bacon grease or oil.
Add beans, brown sugar, salt & pepper to taste.
Cook until heated thoroughly and it reaches a thick consistancy.
Serve on rolls or buns.
1 (16 oz.) pkg. elbow macaroni.
1/2 cup celery, minced.
1 tsp. onion, minced.
1 carrot, finely chopped.
3 tblsp. Hellman's mayonnaise (Best Foods west of the Mississippi).
1/2 tsp. mustard.
salt & pepper to taste.
Boil macaroni according to packag directions, rinse with cold water, drain.
Place macaroni in large bowl, add remaining ingrediants, and mix well.
Chill and serve.
2 lbs. saurkraut (saurkraut in bag is best, but you may use canned saurkraut).
1 medium onion, chopped.
1 ham hock.
2 slices bacon, cut in smal pieces.
water or chicken broth..
For a richer tasting saurkraut use the water that is left after cooking Polish sausage.
Put saurkraut in caulender, rinse with cold water, squeeze liquid from saurkraut until almost dry.
Saute onion and bacon in deep skillet.
Add saurkraut, ham hock, salt, pepper, and enough water to cover saurkraut.
Simmer gently (covered) 45 minutes.
Add more water if needed during cooking.
Saurkraut is a strange dish.
You can make it 50 times and each time it will taste different.
3 eggs.
1/2 cup flour, sifted.
1/2 tsp. salt.
1/2 cup milk.
2 tblsp. oil.
Crisco.
Beat eggs long enough to mix yolks and whites.
Add flour and salt, mix until batter is smooth.
In seperate bowl mix milk and oil, add to batter and mix until cream color.
In well heated skillet put small dab of Crisco.
Add 3 tblsp. batter swirl pan until bottom is competely covered.
You may add less batter for thinner crepe.
Fry until underside is lightly browned.
Turn and fry until done.
Serve with maple syrup or spread with jam or preserves and roll.
1 large pkg. lime Jello (you may substitute other flavors of Jello if desired).
3 1/2 cups boiling water.
1 (16 oz.) pkg. cream cheese.
Small can crushed pineapple, drained.
Mix jello in boiling water, let it cool, but don't let it completely set.
Stir in cream cheese and pineapple.
Place in mold dish and cool thoroughly.
Unmold and serve.
CRUST
1 1/2 cups graham cracker crumbs.
1/4 cup (1 stick) unsalted butter, melted and cooled.
1/4 cup sugar.
FILLING
2 eggs.
2 cups sour cream.
1 tsp. vanilla.
1 lb. cream cheese, at room temperature and cut into pieces.
1/2 cup sugar.
Mix crust ingrediants in bowl.
Spread evenly in bottom of a 9" spring form pan.
Tap crust with bottom of glass.
Put eggs, sour cream, and vanilla in blender and blend 10 seconds.
Add half of the cream cheese and blend 10 seconds.
Repeat this with remaining cheese and sugar.
Pour in pan and bake in pre-heated 325 oven for 45 minutes.
Turn off oven and cool with door closed for 15 minutes.
Open door slightly and cool for 10 minutes.
Open door completely and cool for 10 minutes.
Cool on wire rack for 1 hour.
Chill and serve with fruit topping if desired.
2 1/2 tsp. flour.
1/2 cup milk.
1/2 cup unsalted butter.
1/2 cup superfine sugar.
1/2 cup Crisco.
1 tsp. vanilla.
Combine flour and milk, cook over medium heat wisking constantly.
When mixture boils continue wisking for 5 minutes.
Set aside and let thicken and cool to room temperature.
Put butter, sugar, Crisco, and vanilla in a bowl and beat 5 minutes at medim speed.
Add the cooled milk/flour mixture and beat until creamy and smooth.
Doubling recipe may be necassary to frost a large cake.
Serve frosting on a devil's food cake.
4 bananas.
3 tblsp. unsalted butter.
5 tblsp. brown sugar.
1/4 tsp. fresh lemon juice.
1 tsp. cinnamon.
1/2 cup Amaretto or Grand Marnier liquer.
french vanilla ice cream.
Peel bananas and cut in half lengthwise.
Over medium heat melt butter and brown sugar.
Add lemon juice and bananas, saute 2 minutes.
Sprinkle cinnamon over bananas.
Slowly pour liquer over bananas and light with match.
Spoon baanas and juices around a scoop of french vanilla ice cream.
1 1/3 cups sugar.
1/3 cup Crisco>
2 eggs, well beaten.
1 cup canned pumpkin.
1 3/4 cups flour.
1/2 tsp. baking soda.
1 tsp. baking powder.
1/2 tsp. cinnamon.
1/4 tsp. cloves.
1/2 tsp. salt.
1/3 cup hot water.
1/3 cup dates, chopped.
1/3 cup walmuts, chopped.
Cream sugar and Crisco with mixer until fluffy.
Add eggs and pumpkin.
Stir dry ingrediants together and add to pumpkin mixture.
Pour hot water over dates and add to pumpkin batter.
Add walnuts.
Grease and flour a 9x5x3 loaf pan.
Pour batter in pan.
Bake in pre-heated 350 oven for 1 hour, or until cake tester inserted in bread comes out clean.
TOPPING
1/2 cup sugar.
1/4 cup cinnamon.
1/2 cup walnuts, finely chopped.
CAKE
1 pkg. yellow cake mix.
1 pkg. (3 1/4 oz.) vanilla instant pudding.
.
2/3 cup oil.
2/3 cup water.
4 eggs.
Grease and flour a tube cake pan.
Put all the cake ingrediants into a large mixing bowl.
Beat at medium speed for 2 1/2 minutes.
In another bowl mix topping ingrediants.
Pour half of the cake batter in pan.
Sprinkle half of the topping over batter.
Add remaining batter and top with remaining topping.
Bake in pre-heated 350 oven for 55 to 60 minutes, or until cake tester inserted in cake comes out clean.
CRUST
1 1/4 cup graham cracker crumbs.
1/4 cup sugar.
3/4 stick (6 tblsp.) unsalted butter, melted and cooler.
FILLING
3 oz. pkg. cream cheese, softened.
1 cup powdered sugar, sifted.
1/4 cup milk.
1 cup smooth peanut butter.
2 tsp. vanilla.
1 1/2 cups whipping cream, well chilled.
Combine graham cracker crumbs, sugar, and butter.
Press into a 9' glass pie plate.
Bake in pre-heated 425 oven for 5 minutes.
Let cool thoroughly.
In a bowl beat the cream cheese and sugar until light and fluffy.
Beat in the milk, vanilla, and peanut butter.
In a well chilled (preferably copper) bowl beat the cream until it holds stiff peaks.
Stir in 1/3 of the cream in the peanut butter mixture.
Fold in the remaining cream gently and thoroughly.
Turn into pie plate and chill covered in refrigerator for at least 6 hours or overnight.
Garnish with chopped peanuts.
1 small can pineapple juice (or juice from a 15 1/4 oz. can pineapple chunks, drained).
1/4 cup ketchup.
1/4 cup brown sugar.
1/4 cup vinegar.
1 1/2 tablespoons cornstarch.
1/2 teaspoon minced garlic.
1 tablespoon Worcestershire sauce (or less).
1/2 teaspoon ground ginger.
Mix all together and cook over medium heat stirring frequently until thickened.