The Cookbook

Pink Lemonade Pie

1 - 6 oz can pink lemonade
1 can Eagle Brand Sweetened Condensed Milk
Juice of one Lemon
Whip this well then mix with one 9 oz carton of Cool Whip.
Pour into 9 inch Graham Cracker Crust
Refrigerate

Knotlazy

Egg & Bacon Sandwich Spread

6 large, shelled hard-boiled eggs, cooled or room temperature
2 Tablespoons mayonnaise
2 teaspoons prepared yellow mustard
3 strips of bacon, cooked crisp

Place shelled hard boiled eggs in a mixing bowl and chop with a pastry blender or knives until coarsely chopped. Crumble bacon and add to mixture. Stir in mayo and mustard. Salt and pepper to taste. Spread on bread or toast.

May be doubled.

Spread on bread, this makes a good breakfast or lunch (or even fancy finger type) sandwich. It's a very good use of hard boiled eggs leftover from Easter.

Flash McCord

Mac & Cheese #2

Salt
5 tablespoons unsalted butter
2 cups panko or coarse dry bread crumbs
5 cups coarsely grated extra-sharp Cheddar
3 tablespoons flour
½ teaspoon hot red pepper flakes
2 ¾ cups whole milk
¾ cup heavy cream
2 teaspoons Dijon mustard
Freshly ground black pepper
¾ pound elbow macaroni.

1. Preheat the oven to 400 degrees. Butter a 3-quart baking dish. Fill a large pot with salted water and bring to a boil.

2. In a medium pan, melt 2 tablespoons of the butter. Add the bread crumbs and 1 cup of cheese and stir until combined. Set aside.

3. In a saucepan over medium-low heat, melt the remaining butter. Stir in the flour and red pepper flakes and reduce heat to low. Cook, stirring constantly, for 3 minutes. Whisk in the milk and raise heat to medium. Simmer, whisking occasionally, for 3 minutes. Stir in the cream, remaining cheese, mustard, 1/4 teaspoon black pepper and 1 teaspoons salt.

4. Cook the macaroni until al dente. Reserve 1 cup of the cooking water before draining. In a large bowl, combine the macaroni, cooking water and sauce. Transfer to the baking dish and spread evenly with the topping. Bake until golden, 20 to 25 minutes. Serves 6.

Texie

Seven Can Soup

In a large pot:
Brown 1 lb hamburger meat with 1 chopped oinion. Drain any fat.

Add:
2 cans ranch style beans
2 cans tomatoes (use Rotel if you want it hot)
3 cans minestrone soup
Pinch of basil
If you wish, add ½ cup of wine

Heat and serve with corn bread.

librarylady

Cheesy Broccoli Tater Soup

8 med. potatoes (can vary depending on amount you want to make)
2 tbsp. butter
1 c. chopped onion
Garlic (fresh or powder)
1 1/2 c. broccoli florets, cooked tender-crisp or 1 pkg. (10 oz.) frozen broccoli cuts
2 c. shredded Cheddar cheese
Small sour cream
Salt and pepper to taste

Peel potatoes and cut into 3/4 inch cubes; set aside. Melt butter. Add onion and saute 5 minutes. Add potatoes. Cover, bring to a boil, reduce heat to medium and cook just until potatoes are tender, about 15 minutes.
Drain potatoes, hit with mixer to soften up taters. Return to pan. Add broccoli.

Over medium heat, gradually add cheese, stirring until heated through and cheese is completely melted.

Stir in sour cream and season to taste with salt and pepper.

Orphie

I45 Cream Cheese Cake

1 stick butter/margarine –melted
1 box yellow cake mix
2 eggs beaten

Combine melted margarine, eggs and cake mix. Spread in a buttered 9 x 13 pan.

Combine:

8 oz. cream cheese
2 eggs –beaten
1 cup brown sugar
1 cup powdered sugar
1 tsp. vanilla
Pinch salt

Beat until smooth. Pour over the cake batter mixture. If desired, sprinkle with nuts before baking.

Bake at 325 for 45 minutes or until cake is golden brown on top.

Cut into squares and sprinkle with powdered sugar.

Variation: add crushed pineapple to cake batter. OR add coconut to cake batter.

(Name of cake: It is named I45 cake, ‘cause you can drive up and down I45 and not find a better cake!)

librarylady

Salt and pepper pieces of meat. Coat each with flour.

Pleace in a skillet that has just enough oil to cover bottom.

Sprinkle 2 T flour over the meat. Cover the skillet and cook slowly until golden brown. The brown the other side. When both sides are brown add chopped onion to taste.

Let the onions tender then add small amount of water - about 1/2 cup and continue slow cooking the meat and adding small amounts of water until meat is very tender. Leave enough water for gravy. Gravy will be on the thin side. This may be cooked in a covered casserole in the oven.

jude

My ex-MIL used this recipe and it was some of the best brisket that I have ever had:

Cover brisket with pepper, garlic powder and onion salt.

Marinate brisket overnight in hickory liquid smoke (found in the BBQ sauce section at gro store).

Cook in 275 degree oven an hour per pound in a covered roasting pan.

For the last hour, uncover brisket and pour your favorite BBQ sauce over it - she used KC Materpiece.

Once it is done, let it sit for about 15 minutes and then use the flat side of a knife to scrap the top layer of fat off the brisket. This part is critical if you don't want huge chucks of fat on your sliced brisket.

Slice it up and enjoy. Good stuff and pretty easy to do.

Michael in LH

Raspberry Oat Bars

INGREDIENTS:
3/4 cup butter, softened
1 cup packed light brown sugar
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 (10 ounce) jar raspberry preserves


DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
3. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

crackertoes

Tomato Relish #2

2 c. apple cider vinegar
2 c. sugar
2 c. water
1 tsp. salt
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon
1 tsp. celery seed
1 tsp. dry mustard

Pour over thin sliced green tomatoes and Bermuda onions in a large glass bowl. Cover and refrigerate for at least 8 hours. To serve - spoon into a relish dish.

Scarlett~NC

Flash's Chili

I've never written my recipe down, but here are a few of my "secrets":

Start with 2 strips of bacon, brown and remove to saute diced onion & garlic in the drippings.

2 lbs. cubed chuck to 1 lb. ground chuck ratio

both beer and beef broth for simmering (4 hours)

Thicken the sauce with yellow corn meal.

Add canned chipotle chiles (for the smokey flavor & heat).

Roasted hatch chiles, when available (I buy them in August and freeze them for chili.)


Spouse taught me to appreciate my chili over rice and topped with grated cheddar and sometimes Fritos.

Flash McCord

3 Beer Chili

Open beer, drink it.

Cook and drain 2-3 # of chili-grind beef, cubed chuck roast, venison, elk, or other meat.

Drink beer #2.

Add ingredients of a Wick Fowler/Carroll Shelby or other chili mix. Use all the alarms. Needs more garlic. Add can of rotel extra hot. Save out about 1/4 of chile powder to add to mix about 15 minutes prior to serving.

Simmer while drinking beer #3.

Serve with grated cheese, chopped onions, and saltine crackers.

Add fourth beer to title of recipe.

Drink beer #4 with chili.

Camping option. Cook chili then freeze. While camping, eat however much chili that thaws. Frozen chili can be used to keep beer cold.

Treehugger

Back in my College days, about 5 years ago, we took a 4 ltr of any cheap red...the cheaper the better. 4 bttls of 7-up. Then lots of citrus sliced: oranges, lemons, grape fruit, limes and anything else. (Brandy was too precious and expensive.) Throw it all in a "clean" trash can. Let sit for several hours then add two bags of ice and voila!

Mark S.

Pecan Pie Bars

2 cups all purpose flour
1/2 cup sugar
1/8 teaspoon salt
3/4 cup butter, softened
1 cup firmly packed brown sugar
1 cup corn syrup, can be light or dark
1/2 cup butter
4 large eggs, lightly beaten
2 1/2 cups chopped pecans
1 teaspoon vanilla

Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter until mixture resembles very fine crumbs. Press mixture evenly into a greased 13" x 9" pan (I use pyrex). Bake at 350 degrees for 17-20 minutes or until lightly browned.

Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake for 34-35 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Yield: 16 large bars.

Note: I run a knife around the edge of these while they are still warm, let cool complete4ly in the pan, then turn out on a large cutting board. Turn right side up, then cut into bars. They are pretty rich and we like to sample ALL the desserts, so I cut them into smaller bars. I refrigerate them after they have completely cooled.

Knotlazy

Molasses Ginger Cookies


1 1/2 sticks of butter, softened
1 cup sugar, plus more for rolling
1 large egg yolk
1 teaspoon vanilla extract
1/4 cup molasses
2 1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon finely ground black pepper
1/2 teaspoon salt
Red hot candies

Preheat the oven to 375° F. Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the butter and sugar until thoroughly combined. Add the egg, vanilla and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves, pepper, allspice and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place a Red hot in the center of each. Place 1/2-inch apart on the prepared cookie sheets. Bake for 11 minutes. Cool on cookie sheets for 5 minutes, then cool on wire racks.

Flash McCord

Bermuda Triangles

1 lbs frozen dough
2 lbs frozen chopped spinach, thawed and drained
2 large onions, chopped fine
1 large lemon, juiced
Salt and pepper
2 T+ olive oil

Preheat oven to 375.

Except the dough, mix all ingredients together, blending well, and set aside.

Roll dough into a tube of about 4”. Slice off from ends 1 ½” slices. Roll slices flat into circles. Put a generous helping of the spinach mixture in center of circle. Fold into a triangle, crimping edges well. Place up to 5 triangles on a greased cookie sheet (greased with olive oil). Bake 20 minutes until the dough almost begins to turn golden. Store airtight. May be served warm or at room temp.

crackertoes

Really Good Cornbread!
*adapted from a Martha Stewart recipe

Saute in iron skillet:
1 stick butter
1 clove garlic
chopped red bell pepper
1 jalapeno, diced
1 small can sweet corn w/o liquid
1 small can cream corn

In separate bowl sift together:
1 1/2 C yellow cornmeal
1 C flour
1/8 - 1/4 C sugar (I use 1/8 and a pinch)
1 tsp. salt
1 tbsp baking powder

Add to sifted ingredients:
2 beaten eggs
1 1/2 C buttermilk

Mix sauteed stuff in with above and add 1 C Monterrey Jack cheese.

Return all to skillet and bake at 350 for 35 mins.

YUMMY!

jude

Slow Cooker London Broil
(from Allrecipes.com)

2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix

Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.

Cover, and cook on Low for 8 to 10 hours.

Knotlazy