Loading...
HomeMy WebLinkAbout1982 sampler luncheon receipesu DISHES OFFERED CASSEROLES - HOT DISHES Zucchini Loaf Cabbage Rolls Turkey Supreme Auntsy's Beef Stew 3 Bean Casserole Mother-In-Law's Sauerkraut Zucchini and Rice Quiche Lorraine Toad -In -A -Hole Bar-B-Q Beans Waikiki Meatballs Scalloped Corn and Celery Marsetti SALADS Scandinavian Sa Summertime Rice County Spinach Potato Salad German Slaw BREADS Lourie Anderson Peggy Hubbell Helen Jackson Nancy O1 tz Jan Wright Rhonda Connors Dolly Clark Nina Linton Erica Wurster Donna Steel Terry Waring Warena Ramsey Joyce Dixon lad Florence Davenport Salad Mary J. Hubbell Salad Sarah Jane Michener Gladys Willis Joanna Bock Boston Brown Bread Apple Wheat Loaf DESSERTS Cherry Dessert Cake Applesauce Cookies Zucchini Crescent Pie Black Bottom Cupcakes Cinnamon Rolls Cheese Cake Mandarin Orange Cake Italian Cream Cake Banana Split Cake Lemon Jello Cake Apple Knobby Cake • SAMPLER LUNCHEON - 1982 Naomi Calkins Jean Hamilton Carol Barriere Nellie Hubbell Audrey Brown Jenny Wurster Sonja Schreiber Pat Meeker Mattie Rumsey Dorothy Hunter Ruth Ann Scofield Mary Cole Linda Stilwell MARSETTI***************************************** JOYCE DIXON • 4 oz. wide noodles (cooked, 1 lb. ground beef 1 large onion (chopped fine) 2 green pepper chopped 1 can mushrooms (4 oz.) 1 tsp. salt tsp. pepper tsp. oregano 16 oz. tomato sauce 1/3 cup water 1 tbsp. Worcestershire sauce , lbs. sharp cheddar (cheese drain, run -hot water over) grated) Brown meat in shortening, add onion, green Cook until tender. Combine tomato sauce, Place: i noodle in greased casserole meat • Layer of sauce Z cheese Repeat -topping with cheese. • 0 pepper, mushrooms and seasonings. water, worcestershire sauce. Can mix all ingredients together and top with cheese. Bake 45 minutes at 3500 or 1 hour if made ahead of time. ZUCCHINI LOAF ********************************** LOURIE ANDERSON 4 zucchini (about 1 lb.) • 1 onion, diced 1 green pepper, diced 2 cups cooked brown rice 1 tsp, salt 1/8 tsp. pepper Wash zucchini and grate coarsely. Combine rice, salt, pepper, garlic, thyme, eggs, pack lightly into a greased 9x5 in. loaf until set. Let stand in pan 10 minutes, small platter or slice and serve from pan wanted. Makes 8 servings. 1 clove garlic, 12 tsp. thyme 3 eggs, slightly 4 cup oil minced beaten , to 3/4 cup shredded cheddar cheese with onion, green pepper, cooked oil and cheese. Mix well and pan. Bake at 3500 1 hour or then carefully turn out onto . Serve with tomato sauce if CABBAGE ROLLS *********************************** PEGGY HUBBELL 1 large head green cabbage • 1 16 oz. can tomato sauce 1. can of water Filling: %, lb, ground chuck 1/3 cup chopped onion 1-2 lb. bulk sweet sausage � tsp. paprika 3/4 cup regular rice, cooked and well drained 1-2 tsp. minced garlic • 1 egg salt and pepper Cut out end of core of cabbage. Steam in a large pot of boiling .water. Gently peel off leaves as the steam. Continue until you get down to small leaves. Set aside the 2 largest outside leaves. Combine all ingredients of the filling. Take each steamed leaf and cut a notch approximately one inch long out of thick center rib. Put a • spoonful of filling near notched end of leaf and gently roll up, tucking the sides. Continue with rest of leaves and pack in pressure cooker. On top add any Teft over filling, the rest of the cabbage (coarsely chopped), tomato sauce and water. Place 2 reserved cabbage leaves on top and close the cooker. Cook at 15 lbs. pressure for 8 minutes. Release pressure. Open and discard 2 top cabbage leaves. Serve. TURKEY SUPREME ********************************** HELEN JACKSON 3 cups cooked turkey 1 tsp. butter 1 can cream mushroom soup 1 cup milk 1 8 oz. sour cream 1 pkg. stuffing mix Heat through mushroom soup, sour cream, butter and milk. Add turkey in casserole dish. Make ug one package stuffing mix and sprinkle over casserole. Bake at 325 for 30 minutes covered and 10 minutes uncovered. AUNTSY'S BEEF STEW ** *************************** NAi`iCY OLTZ 1%2 - 2 lbs. stew beef • 12 - quarts canned tomatoes 12 - quarts water 5 beef bouillon cubes 3 stalks celery sliced 3 carrots sliced 1 onion cut up 1 can drained green beans 1 10 oz. package each of corn and peas frozen 3 potatoes cubed and boiled In a large pot or dutch oven brown stew meat well on all sides and cut into bite size pieces. Add tomatoes, water, bouillon cubes, celery, carrots and onion. Simmer until meat is very tender (about 3 hours). Add corn, peas and potatoes and continue to simmer for about 30 nrinutes. Makes about 5 quarts. 3 BEAN CASSEROLE ********************************* JAN WRIGHT 1 16 oz. can lima beans (drained) 12 cup diced green pepper 1 16 oz. can pork beans 12 cup diced onion • 7 16 oz. can red kidney beans 1 cup brown sugar lye cup diced celery 1 cup catsup Mix all together - Bake at 3500 12 - 2 hours. Can put strips of bacon on top. • MOTHER-IN-LAW'S SAUERKRAUT *********************** RHONDA CONNORS 4 slices bacon, diced 1 tbs. butter or margarine 1 (1 lb. 11 oz.) can sauerkraut 1 tsp. sugar 1 head cabbage, chopped 2 tsp. salt 1 large onion diced 2 tsp. pepper • In small skillet cook bacon, saving drippings. In slow cooking pot, combine sauerkraut,, cabbage, onion, butter, sugar, salt and pepper. Pour cooked bacon and drippings over all. Cover and cook on low for 3 to 5 hours. Makes 8 servings. ZUCCHINI and RICE ******************************* DOLLY CLARK 3 med. zucchini sliced 1 can tomatoe soup 1 med. onion sliced 1 stick of oleo 1 cup minute rice salt and pepper to taste shredded chedder cheese Cook zucchini and onions in oleo till tender. Add enough water to cover mixture, rice, soup and salt and pepper. Heat through about 10 minutes Put in a cassorole dish shred cheese on top and bake 45 min. at 3500 QUICHE LORRAINE********************************** NINA LINTON 6 slices bacon 1 tsp. salt onion (chopped) ', tsp. nutmeg •cup 8 oz. swiss cheese (shredded) 1/8 tsp. pepper 4 eggs pie crust to fit 9" pie plate 2 cups half and half Line pie pan or quiche pan with pie crust - fluting edge. Prick shell with fork. Bake in 4250 oven - 5 min. Remove to wire rack - cool slightly. Increase oven temperature to 4500. Fry bacon until crisp - crumble. In - 1 tbsp. bacon fat saute onion until soft. Sprinkle cheese evenly in pie ,shell, add bacon and onion. Beat eggs slightly in medium size bowl - slowiy beat in milk, salt, nutmeg and pepper. Pour into pie shell. Bake in 4500 oven for 15 minutes - lower oven temperature to 3500 and bake 15 minutes longer or until center is set. Let stand few minutes before serving. Cut in wedges to serve. TOAD -IN -A -HOLE Have Ready *********************************** 1 cup all-purpose flour 2 eggs 1 cup milk i tsp. salt Freshly ground Solid vegetable 3/4 pound fresh 2 tbs. water pepper to taste shortening pork sausage links ERICA WURSTER You'll Need electric blender measuring cups measuring spoons rubber scraper paper towels 8x8-inch baking dish heavy skillet with lid fork pot holders To make the batter, blend flour, eggs, milk, salt, and a few grinds of pepoer in an electric blender. Blend at high speed for 2 to 3 seconds. Turn off the blender, scrape down the sides of the jar with a rubber scraper • and blend again for 30 seconds. Refrigerate for 1 hour. Dip a paper towel into shortening and spread a thin layer in bottom and sides of the baking dish. Set aside. Heat the oven to 4000. Place the sausage links in a heavy skillet and prick each link once or twice with a fork. Sprinkle them with 2 tbs. of water and cover the skillet tightly. Cook over low heat for 3 minutes. Remove the cover and turn the heat to medium - high. Continue to cook, turning the sausage links often until the water has evaporated completely and the links are browned. Remove them from the skillet and drain on paper towels. Arrange the links in a single layer in the baking dish and pour the batter over the top. Set the timer and bake for 30 minutes or until the batter has risen over the top of the pan and is crisp and brown. Remove from the oven with potholders and serve at once with butter and your favorite jam or jelly. Serves 6 to 8. 0 BAR-B-Q BEANS ************************************ DONNA STEEL • 2 large cans pork+beans (drained) 2 large bottles BBQ sauce Mix together then add to beans and BBQ sauce: 1 small onion diced diced green pepper to taste 1z tsp. chili powder 2 lbs. hamburg Simmer in crock pot 2 hrs. (Or use electric frying pan)`. WAIKIKI MEATBALLS ******************************** TERRY WARING 1z lbs. ground meat • 2/3 cup cracker crumbs 1/3 cup minced onion 1 egg l-� tsp. salt tsp. ginger cup milk 1 tbsp. shortening 2 tbsp. cornstarch cup brown sugar 1 can pineapple pieces and keep syrup) 2 cup vinegar 1 tbsp. soy sauce 1/3 cup chopped pepper (drained (green) • Mix beef, crumbs, onion, egg, salt, ginger, and milk. Make small meatballs brown in shortening. Remove meat and fat from pan. Put in cornstarch, sugar, pineapple syrup, vinegar and soy sauce. Stir constantly until it thickens and boils. Add meatballs, pineapple and green peppers. Serve over rice. SCALLOPED CORN and CELERY ************************* WARENA:RAMSEY • 2 cups corn, canned or fresh cut 1 tsp. salt 1 small green pepper, chopped 2 tbsp. butter 1 cup celery, chopped 1 cup hot milk 1 cup buttered bread crumbs Arrange corn, pepper, celery and crumbs in 2 separate sets of layers in buttered 11-, qt. baking dish, seasoning layers. Add butter to milk; pour over vegetables. Cover with additional bread crumbs. Bake for 30 to 40 minutes in 3500 oven. Yield: 8 servings. SCANDINAVIAN SALAD ******************************* FLORENCE DAVENPORT . Mix in a bowl: In a jar, mix well: 1 can French style green beans, drained 1/3 cup vegetable oil 1 can peas, drained 2/3 cup vinegar 3 stalks celery, chopped 1 tbsp. water 1 onion, chopped 3/4 cup sugar .. tsp. salt Pour over vegetables and let stand in refrigerator 24 hours. SUMMERTIME RICE SALAD **************************** MARY J. HUBBELL 1 1/3 cups water 1 tbsp. chopped onion 1 1/3 cups minute rice 1 tbsp. chopped parsley i cup chopped celery z tsp. dry mustard • cup chopped dill pickle 1 cup mayonnaise Bring water to a boil in saucepan. Stir in rice. Cover, remove from heat, and let stand 5 minutes. Add celery, pickle, onion, parsley and mustard. Mix well, cover, and chill about 1 hour. Add mayonnaise. Serve on crisp lettuce. Garnish with hard cooked egg slice or stuffed olives. Makes 6 servings. •This salad can be combined the night before serving, or early in the day of which you will be serving. This gives the ingredients a chance to mellow. Keep refrigerated. DO NOT ADD MAYONNAISE UNTIL READY TO SERVE. A welcome change from potato or macaroni salad::: 11 u COUNTRY SPINACH SALAD *************************** SARAH JANE MICHENER 2 bags spinach (10 oz. each) 1 cup fresh mushrooms, sliced pkg. dry stuffing mix 2 eggs, boiled and chopped 6 slices bacon, fried and crumbled Dressing - make in blender 1 med. onion 2/3 cup sugar 1 tsp. salt 1-2 tsp. pepper 1 tbsp. mustard,prepared 1 tsp. celery seed 1/3 cup vinegar 1 cup oil BOSTON BROWN BREAD ******************************* NAOMI CALKINS • z cup oil 1; cup flour 1 egg 2-2 tsp. soda sift together and' 2 cups sour milk MIX 1 tsp. salt add 2 cups whole 3/4 cup molasses '< cup sugar wheat flour raisins if you want Mix with the above, put into 2 loaf pans. Bake 3500 for 45 - 50 minutes. 'APPLE WHEAT LOAF ********************************* JEAN HAMILTON 12 cup chopped apple 1 cup brown sugar 1 tsp. baking soda 1 tbsp. salad oil 1 cup boiling water 2 eggs (slightly beaten) 12 cups flour 2; tsp. baking powder 1 tsp. salt 1 cup whole wheat flour 1 cup chopped walnuts Preheat oven to 3500. In large bowl, combine apples, brown sugar, baking soda, and salad oil. Add water and mix to blend. Let cool to room temperature. Add eggs, mixing to blend. In medium bowl, sift together flour, baking powder and salt. Stir in whole wheat flour. Add to apple mixture and mix well. Fold in walnuts. Spoon into 9x5" greased loaf pan. Bake 1 hour. * I like to add 1 tsp. cinnamon also. POTATO SALAD ************************************ GLADYS WILLIS . 22 lbs. potatoes 4 hard boiled eggs 1/3 cup sweet pickle, diced 1/3 cup dill pickle, diced 1 cup celery, diced or (, tsp. celery seed) A little green pepper, diced 2 cup onion, chopped 14 cup radishes, chopped 12 cups salad dressing 2 tbsp. mustard 3 tbsp. relish 1 tbsp. sugar salt and pepper to taste Peel and boil potatoes; cool and slice. Combine first eight ingredients. Mix dressing, relish, salt, pepper, sugar, and mustard;.spread over vegetables, toss carefully. Sprinkle with paprika if desired. 8 - 10 servings. GERMAN SLAW ************************************** JOANNA BOCK. •1 head cabbage (shredded) 2/3 - 3/4 cups vinegar 1 large onion (shredded) 2 cup salad oil 2 carrots (shredded) 2 tsp. salt sugar 1 tsp. celery seed 1 tsp. dry mustard Combine vegetables with 2 cup sugar, let stand 10 minutes. Combine vinegar, oil, salt, spices, and 1 tsp. sugar in sauce pan. Bring to boil. Pour over cabbage mixture and mix well. Place in bowl with tight lid;cover. Store in refrigerator 24 hours before serving. • CHEESE CAKE ************************************* PAT MEEKER •I Large cream cheese 1 small lemon jello 2 cup sugar 1 cup hot water 2 tsp. vanilla 1 can evaporated milk Make jello and let cool. Mix cream cheese, sugar, and vanilla until smooth. Add jello slowly to mix and mix well. Whip the milk and pour into cheese mixture. Make graham cracker crust. Pour cheese mixture and refrigerate until set. MANDARIN ORANGE CAKE ***************************** MATTIE RUMSEY 1 pkg. yellow cake mix 2 eggs lcup water 1 can mandarin oranges (11 oz.) water and all Mix together and pour into a greased and floured pan. Bake 350.0 - 30 to • 35 minutes. Cool cake. Mix together - 1 container (8 oz.) cool whip. 1 pkg. instant vanilla pudding. 1 large can crushed pineapple - juice and all. (Pineapple should be chilled before using) Mix all together well. Put on cake. Keep cake refrigerated. • ITALIAN CREAM CAKE ******************************** DOROTHY HUNTER 1 stick margarine 1-2 cup shortening 2 cups sugar 5 egg yolks 2 cups flour • 1 tsp. soda 1 cup buttermilk 1 tsp. vanilla 1 small can angel -flake coconut 1 cup chopped nuts 5 egg whites, stiffly beaten Cream shortening and margarine; add sugar and beat until mixture is smooth. Add egg yolks, one at a time, and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour into three greased and floured 8-inch cake pans. Bake at 350 degrees or until cake tests done. Cool and frost with cream cheese icing. CREAM CHEESE ICING 1 8 oz. pkg. cream cheese, softened stick margarine 1 box powdered sugar 1 tsp. vanilla Beat cream cheese and margarine until smooth, add sugar and mix wel.l. Add . vanilla, and beat until smooth. Spread on cake and sprinkle with pecans. CHERRY DESSERT CAKE ******************************* CAROL BARRIERE •2 (21 oz.) cans cherry pie filling 1 cup batter or margarine, melted_ 3 1/3 cups Basic Cake Mix (below) 1 (3 oz.) pkg. slivered almonds Preheat ove to 3500. Pour cherry pie filling into a 13x9" pan. Sprinkle Basic Cake Mix on top of pie filling. Drizzle melted butter or margarine over top of mix. Top with slivered almonds. Bake about 45 mins, until lightly browned. Cool in pan. Makes one large cake. BASIC CAKE MIX 8'cups cake flour 6 cups sugar cup baking powder 12 tsp. salt 22 cups vegetable shortening In large bowl, sift flour, sugar, baking powder and salt. With pastry blender cut in shortening until evenly distributed. Put in a large air- tight container. Label. Store in a cool, dry place. Use within 10-12 wks. Makes about 16 cups. APPLESAUCE COOKIES ******************************* NELLIE HUBBELL cup shortening 1 tsp. cinnamon •2 1 cup sugar ; tsp. cloves 12 cups unsweetened applesauce 2 tsp. salt 2 tsp. soda 1 cup raisins 2, cups flour 2 cup nutmeats (optional) Bake slowly for about 15 minutes and frost if you like. • ZUCCHINI CRESCENT PIE ***************************** AUDREY BROWN 1 unbaked pie shell Cook together and stir for 10 minutes: 4 cups zucchini, thinly sliced 1 cup chopped onion a cup margarine 2 cup chopped parsley tsp. garlic powder tsp. basil 34 tsp. oregano Combine and stir into zucchir mixture: 2 eggs, beaten 8 oz. (2cups) shredded mozzarella cheese Spread 2 tsp. mustard into bottom of unbaked pie shell. Pour vegetable mixture into crust. Bake in preheated 3750 oven for 18-20 minutes or until center is set. Let stand 10 minutes before serving. BLACK BOTTOM CUPCAKES **************************** JENNY WURSTER • A combine in mixing bowl 1 pkg. 8 oz. cream cheese " 1 unbeaten egg 1/3 cup sugar 1/8 tsp. salt Beat well; stir in 6 oz. pkg. chocolate chips B sift in another bowl Add to this 12 cup flour 1/3 cup oil 1 cup sugar 1 tbsp. vinegar cup cocoa 1 cup water 1 tsp. baking soda 1 tsp. vanilla 1-2 tsp. salt beat well until combined • C Fill paper lined muffin cups 1/3 full with chocolate batter. Top each with heaping tsp. cream cheese mixture. Sprinkle with sugar and chopped nuts, if desired. Bake at 3500 for 30 - 35 minutes. CINNAMON ROLLS *********************************** SONJA SCHREIBER . 2 pkg. active dry yeast FILLING 3/4 cup warm water (105 to 1150) 2 cup sugar 2 cup sugar 1 tsp. salt 2 tbsp. cinnamon 2 eggs optional - raisin + ground 2 cup shortening (part soft butter) walnuts. 4 cups all purpose flour soft margarine Dissolve yeast in warm water. Stir isshortening and 2 cups of the flour. flour until smooth. Cover; let rise Divide dough in half. Roll each half butter, then with cinnamon sugar and seal edge. Cut into 1 inch slices. let rise until double, about 1 hour. minutes. Glaze if desired. in sugar, salt (I omit salt), eggs, Beat until smooth. Mix in remaining in warm place until double, about 12 hrs into rectangles. Spread with soft raisins/walnuts. Roll each rectangle, Place on greased baking sheet. Cover; Heat oven to 4000. Bake 15 to 20 GLAZE: Mix 1 cup confectioners sugar, 1 tbsp. milk and 2 tsp. vanilla until smooth. h BANANA SPLIT CAKE ******************************* RUT 2 cups graham cracker crumbs 1 stick of oleo melted Mix. Press into 13x9x2 cake pan. 2 cups 10 X sugar 3 eggs 2 sticks oleo beat together 15 minutes. Spread on top of cracker crust. ToF sliced bananas. Drain 1 no. 2 can crushed pineapple - spread Now top with 1 large container of coolwhip. Decorate with chi and cherries. Keep in refrigerater. LEMON JELLO CAKE ********************************* MARY COLE 1 pkg yellow or white cake mix 1 pkg. (small) lemon jello 4 large eggs 3/4 cup cold water 3/4 cup oil yellow food coloring (optional) Mix first 4 ingredJents for 2 mins. Then add oil and mix for one m Pour into well greased pan (angel food) and bake at 3500 for 45 mink Cool 5 minutes then invert on plate. Glaze Dissolve 1 heaping cup of lOx.sugar with 4 tbsp. lemon juice. Pour o, top of cake immediately after inverting onto plate. . APPLE KNOBBY CAKE ******************************** LINDA STILWELL 40 2 tbsp. shortening i cup sugar 1 egg 1 tsp. vanilla 3 cups diced apples 2 tsp. cinnamon 2 tsp. nutmeg 2 tsp. salt 1 cup flour 1 tsp. baking soda 2 cup chopped nuts (opt.) Mix in above order. Bake in greased pie plate for 40 minutes at 3500 Sprinkle with powdered sugar.