This is a huge batch that is great when serving a crowd.
3 cups water
1 1/2 c. butter or margarine
3 cups flour
12 eggs
Vanilla pudding (homemade, boxed--instant or cooked, or canned)
Confectioners' sugar
Heat oven to 400 degrees. Heat water and butter to a boil. Add flour and vigorously stir over low hear for 1 minute or until it forms a ball. Remove from heat and beat in eggs all at once; beat until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool. Cut off tops and pull out insides of puffs; fill with pudding (or use piping bag and squeeze mixture inside to fill.) Dust with confectioners' sugar and refrigerate until serving time.
To make eclairs instead of puffs:
Shape dough into finger shapes about 4 inches long and 1 1/2 inches wide. Bake and fill the same as puffs. Frost with chocolate icing:
Melt 3 ounces unsweetened chocolate and 3 teaspoons butter over low hear. Remove from heat and stir in 3 cups confectioners' sugar and about 6 tablespoons hot water. Beat until smooth. Spoon over the top of the eclair; refrigerate.
Egg Foo Yong II
This is one of our family's favorite (easy, too) and very similar to Linda's recipe. The sauce is the same for both of them (Erma's recipe.) This makes approximately 10 patties.
4 T. salad oil
7 eggs
2 cups canned bean sprouts, drained
1 cup cubed, cooked pork
4 T. chopped onion
1 T. soy sauce
Heat oil in large skillet. Beat eggs until thick and lemon colored. Stir in bean sprouts, pork, onion and 1 tablespoon soy sauce. Pour 1/4 cup mixture at a time into skillet, spreading egg mixture over the meat to form a patty. Turn when patties are slightly brown and brown the other side. Serve hot with brown sauce.
Brown Sauce:
6 T. butter or margarine
6 T. flour
4 T. sugar
1/2 t. salt
2 c. hot water
4 T. soy sauce
Melt butter or margarine in saucepan. Add the rest of the ingredients and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for one minute.
4 T. salad oil
7 eggs
2 cups canned bean sprouts, drained
1 cup cubed, cooked pork
4 T. chopped onion
1 T. soy sauce
Heat oil in large skillet. Beat eggs until thick and lemon colored. Stir in bean sprouts, pork, onion and 1 tablespoon soy sauce. Pour 1/4 cup mixture at a time into skillet, spreading egg mixture over the meat to form a patty. Turn when patties are slightly brown and brown the other side. Serve hot with brown sauce.
Brown Sauce:
6 T. butter or margarine
6 T. flour
4 T. sugar
1/2 t. salt
2 c. hot water
4 T. soy sauce
Melt butter or margarine in saucepan. Add the rest of the ingredients and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for one minute.
Chicken-Grape Salad
Mix in bowl:
2 chopped apples
3-stalks celery chopped very fine
2 cups halved purple seedless grapes
4 chicken breasts-cooked and shredded
5 ounces sliced cashews
3 green onions-chopped very fine
Sauce:
1/3 cup miracle whip
2/3 cup mayo
1 tsp. dillweed
Mix all together and stir into bowl w/ingredients above.
2 chopped apples
3-stalks celery chopped very fine
2 cups halved purple seedless grapes
4 chicken breasts-cooked and shredded
5 ounces sliced cashews
3 green onions-chopped very fine
Sauce:
1/3 cup miracle whip
2/3 cup mayo
1 tsp. dillweed
Mix all together and stir into bowl w/ingredients above.
Chinese Coleslaw
Combine in LARGE bowl:
4 cooked and shredded chicken breasts
2-14 ounce packages shredded cabbage
1 bunch chopped green onions
2 pkg. oriental snack ramen noodles (set dry sauce pkg. aside)
1/4 cup sesame seeds
1/4 cup sliced almonds
Dressing:
2 pkg. snack ramen seasoning
1 tsp. pepper
1 cup oil
1/4 cup sugar
2 Tbls. vinegar
3 Tbls. soy sauce
Mix all together and pour over salad JUST before serving
4 cooked and shredded chicken breasts
2-14 ounce packages shredded cabbage
1 bunch chopped green onions
2 pkg. oriental snack ramen noodles (set dry sauce pkg. aside)
1/4 cup sesame seeds
1/4 cup sliced almonds
Dressing:
2 pkg. snack ramen seasoning
1 tsp. pepper
1 cup oil
1/4 cup sugar
2 Tbls. vinegar
3 Tbls. soy sauce
Mix all together and pour over salad JUST before serving
Banana Bread
Cream:
1 2/3 cups butter
2 1/2 cups sugar
10 eggs
Add:
8 3/4 cups flour
5 tsp. baking powder
2 1/2 tsp. soda
2 1/2 tsp. salt
8 - 9 cups banana
Beat all together and pour into 5 greased bread pans.
Bake @ 350 degrees for 35 to 45 minutes depending on pan size.
1 2/3 cups butter
2 1/2 cups sugar
10 eggs
Add:
8 3/4 cups flour
5 tsp. baking powder
2 1/2 tsp. soda
2 1/2 tsp. salt
8 - 9 cups banana
Beat all together and pour into 5 greased bread pans.
Bake @ 350 degrees for 35 to 45 minutes depending on pan size.
Carrot Cake
Combine the following:
2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
Beat in:
4 eggs
3 cups shreddded carrots
1 tsp. vanilla
Bake in 350 degree oven for approx. 30 minutes. When cool frost with:
Beat all together:
8 oz. cream cheese
1 box powdered sugar
2 cubes softened butter
1 tsp. vanilla
Sprinkle with nuts (optional)
2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
Beat in:
4 eggs
3 cups shreddded carrots
1 tsp. vanilla
Bake in 350 degree oven for approx. 30 minutes. When cool frost with:
Beat all together:
8 oz. cream cheese
1 box powdered sugar
2 cubes softened butter
1 tsp. vanilla
Sprinkle with nuts (optional)
Popeye Pancakes
Heat oven to 400 degrees
Spray "Pam" in 9 X 13 pan.
Melt 6 Tbls. butter in 9 X 13 pan in oven.
In blender mix the following:
1 cup flour
1 cup milk
6 eggs
1/4 tsp salt
After blending immediately pour in hot 9 X 13 pan and bake for 20 minutes @ 400 degrees.
It will be bumpy with "muscles"...then it's done. Serve with syrup, jam or powdered sugar.
Spray "Pam" in 9 X 13 pan.
Melt 6 Tbls. butter in 9 X 13 pan in oven.
In blender mix the following:
1 cup flour
1 cup milk
6 eggs
1/4 tsp salt
After blending immediately pour in hot 9 X 13 pan and bake for 20 minutes @ 400 degrees.
It will be bumpy with "muscles"...then it's done. Serve with syrup, jam or powdered sugar.
Egg Foo Young
This was one of my families favorite:
1-2 eggs per person
For 6 to 8 eggs
Add:
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
chopped water chestnuts
1 can bean sprouts, drained & washed
1-3 tbls. cornstarch
1/2 to 1 cup cooked chopped meat (left over chicken or turkey)
Mix all together and spoon 1/4 cup into oiled frying pan. They will form a pattie. Cook over medium heat until mixture sets. Keep warm in oven until all are cooked. Serve with:
Soy Sauce Gravy
Bring to a boil:
6 Tbls. butter
6 Tbls. flour
4 Tbls. sugar
1 tsp. salt
2 Cups water
4 Tbls. soy sauce
Let simmer and serve with patties.
1-2 eggs per person
For 6 to 8 eggs
Add:
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
chopped water chestnuts
1 can bean sprouts, drained & washed
1-3 tbls. cornstarch
1/2 to 1 cup cooked chopped meat (left over chicken or turkey)
Mix all together and spoon 1/4 cup into oiled frying pan. They will form a pattie. Cook over medium heat until mixture sets. Keep warm in oven until all are cooked. Serve with:
Soy Sauce Gravy
Bring to a boil:
6 Tbls. butter
6 Tbls. flour
4 Tbls. sugar
1 tsp. salt
2 Cups water
4 Tbls. soy sauce
Let simmer and serve with patties.
French Dressing
I use this for my summer taco salads-it's like catalina or french dressing:
1 cup oil
2/3 cup ketchup
1/2 cup vinegar
1/2 cup sugar
2 tsp paprika
2 tsp salt
1 medium onion
Blend together in a blender.
Taco Salad:
Fry hamburger with taco seasoning (drain)
Add: cheese, lettuce, kidney beans, olives, tomatoes & broken tortilla chips
1 cup oil
2/3 cup ketchup
1/2 cup vinegar
1/2 cup sugar
2 tsp paprika
2 tsp salt
1 medium onion
Blend together in a blender.
Taco Salad:
Fry hamburger with taco seasoning (drain)
Add: cheese, lettuce, kidney beans, olives, tomatoes & broken tortilla chips
Oriental Dressing
This is Elaine Fuller's recipe. It's like Applebee's Oriental dressing.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
Tomatillo Dressing
This is Heidi's recipe:
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
Poppy Seed Dressing
This is Heather Stevenson's recipe:
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
Sweet Bacon Chestnuts
3 cans whole water chestnuts (drained)
2 lbs. cheap/thin bacon
Wrap chestnuts in bacon strips, secure with toothpicks and bake for 20 minutes at 375 degrees. Drain fat. Pour 1 cup ketchup, one cup brown sugar & 3 tbls. soysauce in a bowl. Pour over chestnuts and bake another 20 minutes or desired crispness.
2 lbs. cheap/thin bacon
Wrap chestnuts in bacon strips, secure with toothpicks and bake for 20 minutes at 375 degrees. Drain fat. Pour 1 cup ketchup, one cup brown sugar & 3 tbls. soysauce in a bowl. Pour over chestnuts and bake another 20 minutes or desired crispness.
Linda's Hot Beef Dip
8 oz. cream cheese
1/2 cup sour cream
1-2 packages beef (cut in small pieces)
2 Tbls. green onion
2 Tbls. milk
Mix all together and heat in microwave. Serve with large frito chips. Yummy!
1/2 cup sour cream
1-2 packages beef (cut in small pieces)
2 Tbls. green onion
2 Tbls. milk
Mix all together and heat in microwave. Serve with large frito chips. Yummy!
Linda's Stuffed mushrooms
1 pkg. Jimmy Dean Maple sausage (cooked and drained)
1 green onion (optional)
1-8 ounce cream cheese
Mix all together and stuff fresh mushrooms with stems removed
Bake on a cookie sheet for 10-15 minutes at 350 degrees
1 green onion (optional)
1-8 ounce cream cheese
Mix all together and stuff fresh mushrooms with stems removed
Bake on a cookie sheet for 10-15 minutes at 350 degrees
Linda's Cheese Ball
Two 8 ounce packages of cream cheese (soften)
One 12 to 16 ounce crushed pineapple drained very well
1 to 2 cups chopped pecans
1/4 cup chopped bell pepper (optional)
1 1/2 tsp Lawry's Salt
2 Tbls green onion (optional)
Mix 1/2 of the nuts in the mixture and roll mixture in nuts if you want a cheese ball. We never make a ball...we just make it a dip. Serve with crackers. Wheat Thins or Chicken in a Biscuit are great!
One 12 to 16 ounce crushed pineapple drained very well
1 to 2 cups chopped pecans
1/4 cup chopped bell pepper (optional)
1 1/2 tsp Lawry's Salt
2 Tbls green onion (optional)
Mix 1/2 of the nuts in the mixture and roll mixture in nuts if you want a cheese ball. We never make a ball...we just make it a dip. Serve with crackers. Wheat Thins or Chicken in a Biscuit are great!
Vegetable Salsa
1 cup diced zucchini
1 cup chopped red onion
2 red bell peppers-chopped and seeded
2 green bell pepper-chopped and seeded
4 tomatoes-diced
2 garlic cloves (I use canned garlic)
1/2 to 1 cup chopped fresh cilantro
1 tsp pepper
1 tsp salt
1/2 cup sugar
1/4 to 1/2 cup lime juice
Stir altogether in a bowl and serve immediately. It's better fresh. Serve with Mexican entrees or just chips.
1 cup chopped red onion
2 red bell peppers-chopped and seeded
2 green bell pepper-chopped and seeded
4 tomatoes-diced
2 garlic cloves (I use canned garlic)
1/2 to 1 cup chopped fresh cilantro
1 tsp pepper
1 tsp salt
1/2 cup sugar
1/4 to 1/2 cup lime juice
Stir altogether in a bowl and serve immediately. It's better fresh. Serve with Mexican entrees or just chips.
Caramel Corn (soft and chewy)
This is Mark's Mother's recipe:
Boil:
4 cups brown sugar
2 cups light corn syrup
Add:
2 cubes butter
2 cans sweetened condensed milk
Stir constantly the entire time while cooking. Cook to firm ball-not a hard ball (cold water-drop caramel-if it makes a soft ball it's ready). Pour immediately over poppped corn in a greased bowl. Stir in and enjoy!
Boil:
4 cups brown sugar
2 cups light corn syrup
Add:
2 cubes butter
2 cans sweetened condensed milk
Stir constantly the entire time while cooking. Cook to firm ball-not a hard ball (cold water-drop caramel-if it makes a soft ball it's ready). Pour immediately over poppped corn in a greased bowl. Stir in and enjoy!
Linda B's Egg Omelet
Spray "Pam" in 9 X 13 pan
Tear 8 slices of bread into small bite size pieces-put in 9 X 13
Place 2/3 lbs. sliced Velveeta cheese on top of bread
Mix the following together & pour on bread and cheese:
4 cups milk
8 eggs
pinch of salt
pinch of dry mustard
Cover with lots of grated cheese and cover with plastic wrap and place in frig overnight.
The next morning remove plastic wrap and push 10-12 pieces cooked/crumbled bacon down into the egg/cheese pan. Then add one package of Jimmy Dean sausage pre-cooked and crumbled and push it down in to the egg/cheese pan.
Bake UNCOVERED for 1 to 1 1/2 hours at 325 degrees.
Serve with salsa, sour cream & grated cheese. Great for Christmas morning! (Cook the bacon and sausage ahead of time)
Tear 8 slices of bread into small bite size pieces-put in 9 X 13
Place 2/3 lbs. sliced Velveeta cheese on top of bread
Mix the following together & pour on bread and cheese:
4 cups milk
8 eggs
pinch of salt
pinch of dry mustard
Cover with lots of grated cheese and cover with plastic wrap and place in frig overnight.
The next morning remove plastic wrap and push 10-12 pieces cooked/crumbled bacon down into the egg/cheese pan. Then add one package of Jimmy Dean sausage pre-cooked and crumbled and push it down in to the egg/cheese pan.
Bake UNCOVERED for 1 to 1 1/2 hours at 325 degrees.
Serve with salsa, sour cream & grated cheese. Great for Christmas morning! (Cook the bacon and sausage ahead of time)
Slow-Cooker Mexican Pozole
Ingredients
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans red enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
small can of diced green chilis
4 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp cumin
2 teaspoons dried oregano
1 (14.0z) chicken broth/stock
1/4 cup cilantro, chopped
1/2 teaspoon salt (optional)
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, cumin and oregano. Pour in chicken broth (if a 'soupier' texture is wanted, add enough water to fill the slow cooker).
Cover, and cook on Low for 8-10 hours. Stir in the cilantro and salt (optional). Cook on Low for 30 minutes more.
Serve with refried beans and sour cream. (I personally pour the soup over the beans and then add sour cream and grated cheese.....gotta love the cheese!!)
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans red enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
small can of diced green chilis
4 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp cumin
2 teaspoons dried oregano
1 (14.0z) chicken broth/stock
1/4 cup cilantro, chopped
1/2 teaspoon salt (optional)
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, cumin and oregano. Pour in chicken broth (if a 'soupier' texture is wanted, add enough water to fill the slow cooker).
Cover, and cook on Low for 8-10 hours. Stir in the cilantro and salt (optional). Cook on Low for 30 minutes more.
Serve with refried beans and sour cream. (I personally pour the soup over the beans and then add sour cream and grated cheese.....gotta love the cheese!!)
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