Scalloped Tomatoes

Ingredients:

1/4 cup onion

1 tablespoon butter

2 cups toasted bread cubes

3 slices bacon, cooked and crumbled

2 (14.5 oz.) cans stewed tomatoes

2 tablespoons light brown sugar

pepper to taste

Method:

Saute’ onion in butter until onions are limp.  Stir in the bread cubes and bacon  and set aside.

In another bowl, combine tomatoes, brown sugar and pepper.  In a greased casserole dish, alternate the bread mixture with the tomato mixture, finishing up with the bread mixture.  Bake at 350 degrees for twenty minutes.  Serves 4-6.

Ann’s Sweet Potato Supreme

Elizabeth’s daughter, Ann makes this dish for Thanksgiving and for special occasions during the year. Who needs dessert when you can have this delicious dish?

Ingredients:

2 cups mashed sweet potatoes

2 tablespoons cream

2 tablespoons butter, melted

1 teaspoon salt

1/c cup light brown sugar, packed

1/2 cup butter

1 cup pecan halves

Method:

Mix first four ingredients together.  Spread in a greased casserole dish.  Heat brown sugar and butter until butter barely melts.  Spread over sweet potato mixture.  Cover with pecans.  Optional:  Ann also uses mini marshmallows to cover the top.

Bake at 350 degrees for 30 minutes.  If using marshmallows, bake without them for the thirty minutes then add the marshmallows.  Turn the heat up to 400 degrees and bake until the marshmallows are puffed and a nice golden brown.

Mom’s Corn Chowder

Ingredients:

1 can chicken and corn chowder

1 can cream of chicken soup

1 small can corn

1 small can cream style corn

1 can mushrooms (optional)

Method:

Mix all ingredients together, heat and enjoy!

Mom says, “Don’t forget to invite Mom over to help you enjoy it!”

Chipped Beef (SOS)

Elizabeth and Robert love this dish.  If you don’t know what SOS stands for, perhaps you can send an e-mail to Elizabeth and ask her yourself.  I assure you, it is very cute and very “mom-like!”

Mom knows that I don’t like this entree,’ and as she is very polite and would never even think of serving this delicacy to me, she and dad get in their kitchen and make this dish together!

Ingredients:

3 tablespoons butter

3 tablespoons chopped onion

3 tablespoons flour

2 cups hot milk

pepper to taste

1 jar chipped beef

Method:

Melt butter, saute onion until clear, stir in flour with a whisk and add the milk, stirring until thick.  Add the chipped beef and heart until hot.  Serve over toast.

Dad says to add a large shot of wine to this while cooking.  Mom says she usually par-boils the beef to remove some of the salt.

Goulash

Ingredients:

1 can mushrooms

1 (30 oz. jar) spaghetti sauce

1 (16 oz.Package) pasta twists

1 1/2 pound ground round

dash onion salt

dash garlic salt

12 oz. shredded cheddar cheese

Method:

Brown ground round in a Dutch oven and add garlic and onion powder.  Stir in spaghetti sauce and mushrooms.  Turn down heat and simmer while the pasta is boiling.  Drain the pasta and mix all ingredients together except for the cheese.  Pour mixture into a baking dish and sprinkle cheese over the top. 

Bake uncovered in a 350 degree oven for thirty minutes.  Let stand for approximately fifteen minutes before serving.

Miniature Cheese Cakes

Ingredients:

2 (8 oz.) packages cream cheese, softened

2/3 cup sugar

1 teaspoon vanilla

20 – 24 vanilla wafers

Cherry Pie filling

Method:

In a large bowl, beat together the first 4 ingredients and set aside.  Place cupcake papers in muffin tins.  Place 1 vanilla wafer in the bottom of each cupcake paper.  Fill each cupcake paper 2/3 full with the cream cheese mixture.

Bake cheese cakes at 350 degrees for 15 to 20 minutes.  While cheesecakes are still warm, spoon the cherry pie filling on the tops of each one.

Cub Scout Punch

Ingredients:

2 packages lemon-lime Kool Aid

16 oz. can pineapple juice (unsweetened)

2 cups sugar

1 quart ginger ale

2 quarts water

1/2 gallon lime sherbet

Method:

Dissolve sugar in water.   Mix in Kool Aid and add the pineapple juice.  Just before serving, add the sherbet.

If you like, make an ice ring using red cherries and mint.  Looks very pretty and tastes great.

This recipe serves 50 people.

New York Style Deli Potato Salad

Ingredients:

4 large potatoes, boiled

1 large sweet onion, chopped

1 cup Hellman’s mayonnaise (must be Hellman’s)

1 teaspoon sugar

1 teaspoon salt

1/4 cup lemon juice

chopped parsley

Method:

Boil and cool the potatoes.  Mix mayonnaise, sugar, salt and lemon juice together.  In a large bowl, mix the potatoes with the mayonnaise mixture.  Add the chopped onions.  Pour into a pretty serving dish and sprinkle the parsley on the top.  Chill in the refrigerator for a couple of hours or overnight.

Orange Fluff

 

Ingredients:

1 large container cool whip

 8 oz. cream cheese, softened

2 cans drained mandarin oranges

1 can (10 1/2 oz.) pineapple tidbits, drained

1 small box of orange jello (sugar free)

1 small bag mini marshmallows

1 cup coconut

1 cup chopped nuts

Method:

In a large bowl, mix cream cheese and jello together with a mixer.  Add the cool whip and stir with a spoon.  Add the drained mandarin oranges and pineapple and mix together.  Mix in the coconut, marshmallows and nuts.  Place two cherries in the center of the fluff and enjoy!

Potato Candy – One of Robert’s Favourites!

Ingredients:

2 tables mashed cooked potatoes

1 tablespoon butter

1 teaspoon milk

1/2 cup xxx sugar

1 cup peanut butter

Method:

Mix together potatoes, butter and milk.  Add enough xxx sugar to make into a stiff dough.  Roll out dough onto a surface sprinled with xxx sugar. 

Spread with layer of peanut butter and roll up, jelly-roll style.  Wrap in pastic wrap and chill for at least two hours. 

Take from refrigerator and slice into 1/4 inch slices.  Enjoy!