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Sweet potatoes
Brown sugar
Butter
Pecans
Peel, slice into thick slices & boil sweet potatoes in a little water until tender. Spread out in shallow baking dish. Sprinkle generously with brown sugar, dot with lots of butter & sprinkle with chopped pecans. Bake 30 min @ 350.
5 medium potatoes
¼ cup diced onion
¼ cup diced celery
3 tbsp flour
¼ cup butter
1 ½ tsp salt
¼ tsp pepper
1 ½ cups milk
1 cup grated cheddar
1 cup seasoned bread crumbs
Whisk flour into milk, stir in onion, celery, butter, salt & pepper. Arrange potatoes in greased casserole dish. Toss together cheese & crumbs. Pour milk mixture over potatoes & top with cheese mixture. Bake 50 min @ 350.
2 cups cauliflower, chopped
2 cups broccoli, chopped
2 eggs
½ cup mayonnaise
1 medium onion chopped
1 can mushroom soup
1 cup grated cheddar cheese
½ cup melted butter
½ box croutons, crushed
Salt & pepper
Cook vegetables 5 min. Drain & put in buttered 11×7 casserole. Beat eggs. Combine mayo, onion, soup, eggs & ½ of grated cheese. Pour over vegetables. Sprinkle cheese on top. Pour butter over & spread croutons on top. Bake 40 min @ 350.
1 cup flour
Pinch of salt
2 eggs
1 ¼ cup milk
4 tbsp beef drippings or oil
Sift flour & salt together in a bowl. Make well in centre, break eggs into it. With wooden spoon, beat the eggs, gradually drawing in more flour into the centre. Beat in milk, little by little, until batter is smooth. Leave for 30 min before use. Heat oven to 400. Heat oil in roasting pan or cake pan. Pour in batter. Bake 30 min or until risen & golden brown.
1 egg
1 cup milk
1 tsp salt
1 cup flour
Beat 5 min. Pour into muffin tins (heated with a little oil in bottom of each hole)Bake 30 min @ 375.
6 cups flour
3 tsp salt
12 heaping tsp baking powder
1 cup shortening
1 2/3 cups milk + 3 tbsp
Filling:
1 ½ cups brown sugar
2 tsp cinnamon
Mix flour & shortening, cut in with pastry cutter. Add salt & baking powder. Mix & then add milk.
Roll out dough to approx. 15×18 & ¼” thick. Spread dough with layer of soft butter. Spread on filling. Roll up & cut into rolls. Place on large greased cookie sheet. Bake 15-20 min @ 350 or until golden brown. Makes 1 dozen.
Sauce:
In blender:
2 cans tomatoes
Garlic
Onion
Heat in large pot on stove.
Meatballs:
Ground beef
2-3 eggs
Onions & garlic chopped
Salt & pepper
Basil, parsley & thyme
Grated cheese (sharp parmesan)
Toasted bread crumbs, made from 2-3 slices bread
Mix & form into balls. Fry in olive oil with garlic cloves. Turn to brown. Add small can of tomato paste. Simmer 15 min.
Add oil & meatballs to sauce. Simmer 2-3 hours. Serve over rigatoni noodles (makes enough sauce for a whole bag of noodles).
1 lb. ground beef, fried
Rinse cooked meat under hot water & drain in colander. Sautee:
5-6 onions
5-6 cloves of garlic
Add:
1 lg can tomatoes
1 lg can Hunt’s tomatoe Sauce
1 lg bottle Catelli (hot) spaghetti sauce
1 lg bottle unsweetened apple sauce
Spices
Add meat back to sauce. Simmer until well cooked, the longer the better!
22 dried, precooked cannelloni shells
2 tomatoes, chopped
2 tbsp parmesan cheese
Sauce:
3 tbsp butter
1 medium onion, chopped
3 tbsp flour
1 ½ cups chicken stock
1 cup light cream
¼ tsp each salt & pepper
¾ cup grated swiss cheese
Sautee onion in butter. Stir in flour. Gradually whisk in cream & stock while cooking. Cook until thick. Remove from heat and add grated cheese & seasoning. Set aside. Cover with waxed paper.
Filling:
1 ½ cup finely diced cooked chicken
10 oz frozen chopped spinach (thawed & well drained) or fresh or canned
¾ cup ricotta cheese
1/3 cup toasted almonds, chopped
¼ cup parmesan cheese
1 egg
¼ tsp nutmeg
Combine filling ingredients. Stuff shells. Pour a thin layer of sauce in bottom of 9×13 pan. Arrange cannelloni noodles in single layer over sauce. Sprinkle with tomatoes. Pour remaining sauce over pasta & sprinkle with cheese. Cover with foil. Bake 35-70 min or until tender @ 350. Remove foil & broil 3 min.
2-10oz can cream of broccoli soup
1-10 oz pkg frozen broccoli (or fresh)
1 tbsp oil
3 carrots thinly, sliced
1 large onion, diced
¾ lb mushrooms, sliced
12 lasagne noodles
1 lb mozza cheese grated
1 lb ricotta cheese
2 large eggs
Heat soup & broccoli. Cook carrots & onions in oil. Reduce heat. Add ¼ cup water & simmer 15 min. Cook noodles. Mix cheeses & eggs.
In 9×13 pan, spread 1/3 of sauce, ½ of noodles, ½ of cheese. Add all of carrots , then 1/3 of sauce, remaining noodles & cheese. Top with last 1/3 of sauce. Bake 45 min @ 375. Let stand 10 min.
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