Caramel Custard Cups

4 servings

4 T. brown sugar
2 eggs (slightly beaten)
1 C. evap milk
dash salt
3/4 C. water
1/4 c. sugar
1 t. vanilla

Divide brown sugar into 4 custard cups. Press down
Mix in bowl: eggs, milk, water, sugar, vanilla, salt
Pour carefully over brown sugar. set cups in a shallow pan holding 1" hot water

Bake in 350° oven 45 min or until knife comes clean. Cool but don't chill. Loosen w/ knife around edge. Unmold

Lemon jello cheesecake

Source: Jen Layton

serves 10~12

Graham Cracker Crust
1 chilled 12 oz. evap milk(can)
1 pkg. cream cheese
2 T lemon juice
1 C. sugar
1 t. vanilla
1 pkg (small) lemon jello

Dissolve jello in 1 C. hot water. Put in fridge to cool.
Make graham cracker crust (or Ritz crackers) Put crust in sheet cake pan (9x13) and press down (reserve some to sprinkle on top.)
Mix cream cheese, sugar and vanilla.
Beat evap. milk until thick (helps if bowl & beaters are chilled). Mix jello, canned milk, lemon & cheese cake mixture together, then pour into pan on top of crust. Top w/ crust mixture that was reserved. Chill. May also be topped w/ fruit

Creamy Apple Cheese Bake

Crust:
combine 1 C shifted all-purpose flour, 1 T sugar & dash of salt; finely cut in 1/4 C. butter or margarine. combine 1 slightly beaten egg yolk w/ 1 t. water. Blend into crumb mixture. Pres on bottom & sides of 8x8 baking pan.

Filling:
Drain 1 #2 can (2 1/2 C.) sliced apples
combine w/ 1/3 C. sugar, 1 t lemon juice and 1/4 t. each cinnamon & nutmeg. Turn into crust. Bake at 425° for 10 min.

Meanwhile, mix 1/2 C. sugar, 2 slightly beaten eggs, one 4 oz. whipped cream cheese. Add 1 t. vanilla. Pour over apples. Bake at 350° for 30-35 min. or till set. Chill thoroughly makes 8 or 9 servings. Pass whipped cream

Monkey Bread

2 large cans refrigerated buttermilk biscuits
cut each biscuit into fourths & roll into ball

In large zip lock bag, put 1/2 t. cinnamon and 1/3 c. sugar. Put a few biscuits in at a time & coat w/ sugar. Put coated ball in large bundt pan or 9x13 pan.

Bring to a boil & our over balls:
3/4 C. margarine
1/2 C. sugar
1/2 t. cinnamon

Bake in preheated 350° oven for 35 minutes. Let stand for 10 min. Then turn over onto large platter. Great warm or cool. Pull off balls & enjoy eating.

Swetened Condensed Milk

*** equals a 15 oz. can of Eagle Brand milk ***

1/2 C. hot water in blender
turn on & while running add:
3/4 C non-instant powdered milk (or 1 1/2 C instant)
3/4 C sugar
4 T margarine
continue to blend until mixture is smooth

Almond Punch

Source: Kathleen Sowell

2 L sprite or 7 up
1 1/2 T lime juice
2 T sugar
2 t almond extract
lots of ice

Mexican Layered Dip

Source: Libby Matherne

serves 10~20 people

1 30 oz. can refried beans
1 1/2 oz. pkg dry taco mix
3 avocados, mashed
1 T. lemon juice
1 C. sour cream
1/4 t. salt
1/8 t. pepper
3 medium tomatoes, chopped
12 green onions, diced (w/ green)
1 4 oz. can diced green chilies
1 C. grated cheddar cheese
1 C. grated Monterrey jack cheese
1 head lettuce, shredded
1 6 oz. can sliced olives
crisp tortilla chips

1. Mix refried beans w/ taco mix & set aside
2. mix avocados w/ lemin juice, sour cream, salt, pepper, set asside
3. mix tomatoes w/ green chili chilies & onions
4. mix cheeses
5. Layer ingredients on a large platter in following order: Lettuce, bean mixture, avocado-sour cream mixture, tomato mixture. Top w/ cheeses & olives. Serve w/ tortilla chips

Taco Dip

Source: Roxie Morrow

1 container sour cream
1 pkg (softened) cream cheese
1 pkt taco seasoning

mix together

put above on bottom layer of cake pan.
layer with lettuce, shredded cheddar, chopped tomatoes, sliced green onions. Serve with tortilla chips

Olive Dip

Source: Roxie Morrow

5 tomatoes, chopped
4 small cans chopped black olives
2 cans green chilies - chopped
1 1/2 T. garlic salt
3 T. red wine vinegar
salt & pepper to taste

Mix all, serve w/ chips (tortilla)

Bean Dip

Source: Alaina Ramsey

2 15oz. cans Hormel chili with beans
1 can green chili salsa
1 lb Velveeta cheese (cubed)
1 bunch of green onions (sliced)

mix all and heat

Caramel

1 C. butter (or 1/2 C. butter, 1/2 C. margarine)
2 C. white karo syrup
4 C. sugar
2 large cans condensed milk

In large kettle, melt butter. Add karo, then sugar. cook until it boils, stirring constantly with a wooden spoon (not metal)
Add canned milk a bit at a time so it doesn't stop boiling. Continue cooking & stirring to firm ball stage (240°) Pour into 9x13 buttered baking dish (prepare ahead)
Tip: This candy takes about 45 min. to cook. You can cook it on high until you can see it begin to get thicker - then turn to medium so it won't scorch. Prepare the buttered dish before starting candy.
Chopped nuts may be sprinkled in bottom of dish. Pour over carefully with the caramel.

Fudge

4 C. sugar
1 cube butter
pt. marshmallow creme
2 T. (at least) white karo
1 tall can milk
Either: 2-3 T. peanut butter or 1 large pkg choc chips

mix sugar, butter, karo & milk together & bring to slow boil until dissolved
Bring to full boil while stirring constantly.
cook until forms soft ball.
Add pint of marshmallow creme and either the peanut butter or choc chips. Stir in and allow to stand until warm. Set pan in cold water & beat until gloss is lost. Pour/scrape into buttered 9x13 pan.

Crispy Caramel Corn

1 C. Sugar
1/2 C. butter (1 cube)
1/2 C. dark karo
1/2 t. salt
1/2 t. vanilla
4 qt. popped corn

stir and cook over medium heat to boil. Boil 5 min. Pour over corn to cover. Bake 1 hr at 250°, stirring every 15 min.

Greek Rice Salad

cooked rice (hot)

peel cucumber- chunked
tomatoes - chunked
diced green onions
grilled chicken (or baked) - chunked

Rice on plate - place other ingredients on top. Drizzle dressing on top (ranch, Caesar good)

Bean & Cilantro Salad

Drain:
1 can black eyed peas
1 can black beans
1 can corn (we like 2)
1 can garbanzo beans (chick peas)

several green onions, sliced - be sure to use as much of the green parts as possible
good bunch of cilantro, discard stems, snip the leaves

Dressing:
2 parts vinegar to 1 part oil
some sugar, salt, & garlic
small bit of chili powder

Karen's Spinach Salad

1/2 to 1 bag of baby spinach (washed, stems removed)
1 head iceberg lettuce or romaine
1 med purple onion, chopped
1 1/2 C. shredded Swiss cheese
6 fresh sliced mushrooms
1/2 pkg bacon, cooked & crumbled
mix together and add dressing

dressing:
3/4 C. rice vinegar (or white)
1/2 C. veg. Oil
1/2 C. sugar
1/2 T. dried onion flakes
1/2 t. salt
3/4 t. dried mustard
1/2 T. poppy seeds
combine, shake, chill
Add just before serving

R.S. Chicken / Pasta salad

Source: Marianre Murdock (etc)

~ 12 cups

2 chicken breasts - cooked & diced
1 16 oz. pkg bow-tie pasta
20 oz can pineapple tidbits (or crushed) drained (actually 1/2 can)
1 C. celery chopped
1-2 green onions, chopped
1 C. green grapes (or re) halved
5 oz. cashews
1/2 pkg (6 oz) craisins (dried cranberries)
1 11 oz. mandarin oranges (drained)

Dressing:
1/2 t salt
1 3/4 C mayo
1/4 C sour cream
2 T chopped onion
2 T parsley
2 t Dijon mustard
salt & pepper to taste - sugar if desired

Alfredo Vegetarian Pasta

~ 4 servings

Fettuccine or other pasta (8 oz.)
1 Med. red/yellow/green sweet pepper - cut into thin 2" strips
1 Med. leek or 4 green onions - sliced
1 C. cold evap. milk
2 tsp flour
2 tsp fresh or dried dillweed
1/4 tsp salt
3/4 C. shredded Havarti or Swiss cheese (3 oz.)
1 small tomato chopped
1/4 C. toasted pecan halves
grated Parmesan

Cook pasta - add pepper strips and onion just before it is done - cook~ 4 min, Drain all.
Sauce - mix w/ a fork cold milk, flour, dill, salt, pepper
Cook & stir over med, heat till thick & bubbly. Cook 1 min more. Add cheese, stir till melted. Stir in tomato. Heat. Stir 1/2 C. sauce into pasta. Rest over top. Top w/ Pecans & Parmesan

Skillet Lasagne

1/2 pound ground beef
1/4 cup chopped onion
4 ounces (113 g) tomato sauce
1 teaspoon Italian herbs
1 cup cottage cheese
1 1/2 cups uncooked medium-size noodles
1 teaspoon parsley flakes
3/4 teaspoon dried basil, crushed
16 ounces (454 g) stewed tomatoes, chopped
1/2 cup shredded mozzarella cheese

1. Brown ground beef and onion in large skillet. Drain off fat.
2. Mix in tomato sauce and herbs.
3. Spread cottage cheese on top, then noodles.
4. Mix parsley and basil with stewed tomatoes; pour over noodles. Simmer, covered, 25 minutes. Uncover, sprinkle with mozzarella cheese, and re-cover until cheese melts.

Chex mix puppy chow

9 C. Chex
1 C. chocolate chips
1/2 C. peanut butte
1/4 C. butter
1/4 tsp. vanilla
1 1/2 C. powdered sugar

Put cereal in large bowl. Melt chips, peanut butter, and butter. Remove from heat, add vanilla. Pour over cereal, put in large plastic bag with sugar and shake to coat. Spread on wax paper to cool.

Borsch

Source: Tickwood from canada

1 med head cabbage
4 carrots
1 green pepper
salt & pepper to taste
4 beets
2 onions
1 cube butter
1 (med) can tomatoes
3-4 potatoes

(in BIG pot)
Cut up potatoes, cover w/ water and boil until tender. At same time, in heavy iron skillet, melt butter. Slice cabbage finely, onion also. Dice 2/3 of green pepper. Add all these to butter. When these have cooked for a time, add the can of tomatoes (may be run thru blender) cook until most of juice is absorbed. mash or blend the potatoes (with water ) return potatoes and water to pot. Peel carrots, cut lengthwise & add to pot. Slice beets not quite through & add to pot. Be cooking all this time. Add cabbage mixture & cook approx 1 hr. Add salt & pepper to taste. Dice 1/4 green pepper & use as garnish. Just before serving, remove the beets. Godd w/ sour cream & rye bread.

Soup Italiano

1 red bell pepper coarsely diced
1 zucchini thickly sliced, & quartered
1 med onion - coarsely diced
1 clove garlic - chopped

saute above in olive oil - just a little (tender-crisp) in the soup pot.

add 1 C water
2 cans chicken broth
2 C cubed chicken
1 t. Italian seasoning

bring to boil, add your pasta

When pasta is done, serve. Top w/ freshly grated Parmesan cheese

Karen's Vegetable Beef Soup

Potatoes - cubed
beef broth

ground beef, browned
chopped onions
chopped carrots
diced tomatoes - can
tomato sauce - can
variety of beans
add corn at end

- pinch of brown sugar & Worcestershire sauce

Hot Sweet Mustard

Source: Helen Lehman

Day 1:
4 oz. dried mustard
1 C. white vinegar
whisk together refrigerate overnight

Day 2:
Beat together 2 eggs, 3/4 C sugar, 1 t salt
stir in mustard mixture
Pour into double boiler and cook until thickened. Stir often.
Remove from heat and allow to cool.
Beat in 1 1/2 - 2 C Hellman's mayonnaise.
Pour into clean, airtight containers
must refrigerate

Wong Marinade

Soy sauce
Brown sugar (half as much as soy sauce)
sesame seed
ginger root (slice thin, cubed)

Rhubarb Soup

5-6 stalks of Rhubarb - slice 1/2" thick
1 lemon sliced thin

cover generously with water (add more later if needed)
add ~ 2 C sugar
simmer till it breaks apart - check for sugar while it is hot. When everything is right, you can add some red food coloring.

delicious on vanilla ice cream, angel food cake, etc or just enjoy plain

Lentil Soup

Source: Magda

150 g. linsen
7 small to med. potatoes - chopped
2 cloves garlic - chopped
piece of 1" thick bacon (durrfleisch)

put in pan (topf) with water to cover by 1 1/2 - 2 in (~ 2L)
add suppen Gewurz (can be fresh, frozen or dried)(celeric, onions, etc) 1 1/2 EL
beef bouillon - 3 or 4
pinch saltb

Lentil Soup

Source: Cecile Huntzinger

Ingredients/Directions:
(all measurements approximate)
2 C lentils & bay leaf - cover with water & boil till tender. if you have ham, etc - have it in also.
Add: couple of beef bouillon cubes, 3-4 cloves little garlic, onions & celery, sliced carrots, salt & pepper

Taco Soup

Source: Ross

~ 12 servings

Ingredients:
2 lbs hamburger, browned & drained
2 15 oz. cans corn - undrained
2 15 oz. cans kidney beans - undrained
2 15 oz. cans tomato sauce
2 pkgs taco seasoning
2 c water

Directions:
combine all the ingredients and simmer 15-20 min or in crock pot (low) for 2-3 hours

Tortilla Chip Soup

Source: Cecile Huntzinger via the Wagners - Mexico

Ingredients:
1 large can (46 oz) tomato juice
5 3/4 c (46 oz) water
1 small can chicken broth (2/4 oz) or 2 bouillon cubes
1 t chili powder
1/2 t garlic powder
1/2 t salt
1/2 t pepper
cheeses: (8 oz each according to taste preference)
- Muenster
- Swiss
- cheddar
- Monterey Jack
- edam
- gouda
- what ever you lie
1/2 cup diced green onions
2 medium avocados - cubed or alfalfa sprouts good too
1/2 cup raw or roasted sunflower seeds
1 large bag tortilla chips

directions:
- remove top of tomato juice can - our into a large pot. refill with water & add. Add chicken broth, stir in seasonings
- heat to near boiling & simmer 15 min.
While broth simmers, cut cheeses into cues, dice green onions/peppers, cube avocado. Put each item into bowls.
Each person puts chips and whatever they like into their bowl, then ladle hot broth over their mixture

~ 10 servings

Enchilada Sauce

Source: Cecile Huntzinger / Minnie Jenkins

Ingredients:
1 can tomato juice (large)
1 can meat stock
2 T butter
1 small onion
1 green pepper
1 clove garlic
2 T flour
1/2 tsp salt
1 T Gephard's chili powder

Directions:
saute onion, green pepper & garlic in butter ( I add oil & extra onions, green pep & garlic)
Add flour, salt & chili powder - let cook for just a minute
Add liquid - Let simmer 2 hrs

Stacked Enchiladas:
quickly fry corn tortillas so they are soft, not crisp. Add browned ground beef to enchilada sauce. Layer on a plate - tortilla, sauce & meet, grated cheese,chopped lettuce, tomatoes, (sour cream, olives, sunflower seed, etc) or you can use flour shells

Rolled Enchiladas:
filling can be as you please (ideas follow)
roll filling in fried tortilla & put in pan. Pour lots of sauce over & top with cheese. bake at 350° for 20 min.
Fillings:
- ground or shredded beef moistened w/ the sauce
- turkey or chicken shredded & moistened w/ sauce good for left over turkey
- cottage cheese, sour cream, chopped green onion, green chilies & 1 envelope (1 oz instant onion soup

Mexican Rice

This is what we like to eat whenever we have tacos, burritos, etc.

1 T cooking oil
1 c white rice
minced garlic (or equivalent powder)
a little minced onion (or equivalent dried)
minced bell pepper (optional)

Heat the oil in small sauce pan then add the rice, garlic, onion, and pepper. Cook until veggies are tender and rice is white.

1 t cumin
1/4 t chili powder
2 T tomato sauce
1 1/2 c chicken broth

Add the above and bring to a boil. Then cover tightly and simmer 25 min.

Crock Pot Taco Soup

Combine:

1 can kidney beans - undrained
1 can pinto beans - undrained

1 can corn- undrained

1 can rotel tomatoes-undrained

1 can diced tomatoes- undrained

1 package taco seasoning
1 envelope Ranch Dressing Seasoning

1 lb cooked ground beef (cook with a diced onion)

Cook until warm, serve over chips with cheese, avocado, olives, and sour cream.

OVEN CARAMEL CORN

2 C brown sugar
2 sticks margarine (I think that means 1 cup)
1/2 C. light corn syrup
1/2 t. soda
1/4 t. cream of tarter
dash of salt
8 qts popcorn
Bring sugar, margarine and syrup to boil and cook 5 min. Remove from heat and ass soda, cream of tarter and salt. Pour over popcorn, mix thoroughly and place in large roasting pan. Bake at 200 degrees for 1 hour, stirring 3 - 4 times. It will harden as it cools.

CRISPY CARAMEL CORN

1 C sugar
1/2 C butter
1/2 C dark Karo syrup
1/2 t salt
1/2 t vanilla
4 qt. popped corn
Stir all (except the popcorn) over medium heat to boil. Boil for 5 min. Pour over popcorn to cover. Bake for 1 hr at 250 degrees, stirring every 15 minutes.

Caramel

1 Cup butter (can use 1/2 butter & 1/2 margarine if desired)
2 Cups white Karo syrup
4 Cups sugar
2 large cans evaporated milk
In a large kettle, melt the butter. Add Karo, then sugar. Cook until it boils, stirring constantly with a wooden spoon (just not metal-I don't know why)
Add canned milk a little at a time, so it doesn't stop boiling. Continue cooking and stirring to firm ball stage (240 degrees, but using ball stages is usually a better gauge).
Pour into a 9 X 13 buttered baking dish that has been prepared ahead of time..
TIP this candy takes about 45 min to cook. You can cook it on high (lots of stirring) until you can see it begin to get thicker -then turn to medium so it won't scorch. Prepare the generously buttered dish before starting. chopped nuts may be sprinkled in bottom of dish, pour carefully with the caramel. (if I am doing nuts in half the dish, I always pour from the side without the nuts, so they don't 'float' in the caramel)

Share Please

This is an idea that started with Ben. We are sometimes calling each other and more often mom to get recipes. He thought we should start a googledoc to share, but I thought a blog may be better because you can add pictures too. I am always happy to get new recipes and enjoying sharing too. So here is a starting place. Feel like showing off a successful dish? Need an old favorite? Please add. I sent several people invites to be authors and we can easily add more.

Don't be shy. To be useful to all, we need to contribute. I'll start by typing up some I recently requested from mom for Christmas. Pictures are not necessary, but welcome. Just put the recipe name in the title for ease of use. Thanks in advance!