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Recipes

Updated June 28, 2008

To simplify thins, we have divided the recipe area into types of food as indicated on the index below. For now all items are on this page. Once the list gets too long additional pages will be added. To find what you are looking for, scroll down the page , use the index link, or use your browser's "find" or "search" feature.           

• General Recipes       Since we have so few at the moment, all items are listed here
  
  
• Hearty Pinto Bean Soup (March, 2008)
• Sweet Potato Casserole (March, 2008)
• Velveeta Cheese Fudge (April, 2008)
• Pecan Cookies (May, 2008)
• California Marinade (June, 2008)
• Sarah’s  Noodle Kugel (June, 2008)
• Cream of Broccoli Soup (July, 2008)
  
    
• For reference you might consider using: The Cook's Thesaurus, "a cooking encyclopedia that covers thousands of ingredients and kitchen tools.  Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions."

Hearty Pinto Bean Soup

 2 tsp.butter                                                      1 red onion, chopped
1 cup green peas, thawed if frozen                   1 yellow onion, chopped                
1 cup canned pinto beans, drained                    1 lb.can diced tomatoes, drained
1 lb.can creamed corn                                        2 cups milk
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
½ cup cooked shrimp (can substitute ham)

Sweet Potato Casserole

4 small baked sweet potatoes                2 eggs
1/3 Cup milk                                            1 Cup sugar
1/3 Cup butter                                        1 teaspoon vanilla

Topping:
1 Cup brown sugar                                 1/3 Cup cold butter
1 Cup chopped nuts                                1/3 Cup flour

Peel and mash potatoes.  Mix well all ingredients and pour into greased casserole dish.

Top:  Cut butter into brown sugar, add flour, mix well, then add nuts and sprinkle over potatoes.  Bake approximately 40 minutes at 300 degrees.

Contributed by Eva Quesnell

Velveeta Cheese Fudge

This fudge is rich and creamy without being too sweet -- very easy to make!

1 Pound Velveeta Cheese
1 Pound Butter
4 Pounds Powdered Sugar
1-1/4 Cup Cocoa
3 Cups Chopped Pecans
1 Teaspoon Vanilla

(I suggest halving this recipe -- half a recipe will fill a 13" x 9" cake pan.  Trying to make a whole batch at once is very difficult -- too much volume for the biggest bowl you may have.)

Sift sugar and cocoa together (I actually didn't bother with this part).  Melt cheese and butter together in double boiler.  Pour melted cheese and butter over sugar and cocoa mixture.  Add pecans and vanilla.   Mix together and pour into pan or pans.

NOTE:  Takes a while to harden.  Keeps for a long time in the refrigerator.  The longer you keep it, the better it gets.  Be prepared to stir the mix together for a while.  When I made a whole batch, I thought I'd never get it all mixed together.  Enjoy!

Contributed by Eva Quesnell

Pecan Cookies

(White cookies)

1 Cup Powdered Sugar
2 Cups Butter (recipe calls for margarine, but I prefer butter)
pinch salt
4 Cups flour (scant)
4 Teaspoons vanilla
2 Cups pecans

Mix sugar, butter, and vanilla.  Then mix in flour, then nuts.  Roll the size of a quarter.  Bake at 350 for 10 minutes.  Roll in powdered sugar.

Contributed by Eva Quesnell