Since it is July and there is an abundance of fresh fruit, I thought I would include this recipe. It is from my mother. She taught me how to cook when I was very young and at one point said she would put me up against any woman she knew. Thanks mom.
Ingredients
1 cup pineapple juice
½ cup sugar
2 eggs, beaten
2 Tablespoons flour
1 pinch salt
1 cup whipping cream
Directions
Mix eggs, flour, sugar, salt. Heat pineapple juice. Before juice boils, add egg mix. Stir till thickens. Remove from heat, cool.
Before serving, whip cream and add. Serve as topping for fresh fruit salads.
Sunday, July 4, 2010
Becky's Tortilla Chip Casserole
This is another recipe from Vickie's friend Becky. It is a great way to use up your stale tortilla chips.
Ingredients
1 can or package enchilada sauce
1 small can chopped olives
1 can kidney (or black) beans
grated cheese
hamburger
Directions
Brown hamburger. Prepare enchilada sauce, and add hamburger, olives, and beans. Fill 9x9 pan with the old tortilla chips. Cover with hamburger mixture. Cover with grated cheese. Bake in real oven 350o for about 20-30 minutes. Top with sour cream
Ingredients
1 can or package enchilada sauce
1 small can chopped olives
1 can kidney (or black) beans
grated cheese
hamburger
Directions
Brown hamburger. Prepare enchilada sauce, and add hamburger, olives, and beans. Fill 9x9 pan with the old tortilla chips. Cover with hamburger mixture. Cover with grated cheese. Bake in real oven 350o for about 20-30 minutes. Top with sour cream
Pecan Brittle (or peanut)
This recipe comes from a very good friend of Vickie's, Becky Foulger. Vickie and Becky worked together at Qwest. Becky is a great cook and turns out awsome food. If you want a very good brittle recipe this is it.
Ingredients
6 cups pecan halves
½ cup whipping cream
½ cup light corn syrup
¼ cup water
2 cups sugar
2 sticks butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Directions
Spray a large cookie sheet or marble slab lightly with cooking spray; set aside. On another cookie sheet, spread out nuts and place in a 250 degree oven to warm while cooking the candy. In a heavy 3-4 quart pan, combine cream, syrup, water and sugar. Bring to a boil. Attach candy thermometer to pan, cook and stir over medium high heat to 300 degrees. Stir in butter, which reduces the temperature. Continue to cook and stir until temperature reaches 285 degrees. Remove pan from heat, quickly stir in baking soda, salt and vanilla. Add warmed nuts. Stir to coat all nuts. Pour onto sprayed sheet. Spread out candy with 2 forks as thin as possible. Cool. Break into pieces.
Roasted peanuts maybe used, but use only 4 cups and if peanuts are heavily salted, omit 1 teaspoon salt from recipe. Do not use raw peanuts.
Ingredients
6 cups pecan halves
½ cup whipping cream
½ cup light corn syrup
¼ cup water
2 cups sugar
2 sticks butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Directions
Spray a large cookie sheet or marble slab lightly with cooking spray; set aside. On another cookie sheet, spread out nuts and place in a 250 degree oven to warm while cooking the candy. In a heavy 3-4 quart pan, combine cream, syrup, water and sugar. Bring to a boil. Attach candy thermometer to pan, cook and stir over medium high heat to 300 degrees. Stir in butter, which reduces the temperature. Continue to cook and stir until temperature reaches 285 degrees. Remove pan from heat, quickly stir in baking soda, salt and vanilla. Add warmed nuts. Stir to coat all nuts. Pour onto sprayed sheet. Spread out candy with 2 forks as thin as possible. Cool. Break into pieces.
Roasted peanuts maybe used, but use only 4 cups and if peanuts are heavily salted, omit 1 teaspoon salt from recipe. Do not use raw peanuts.
Pork and Bean Casserole
When Vickie and I were first married(over 35 years ago), we were in a college branch. The Relief Society put together a cookbook of favorite, inexpensive recipes. This recipe was submitted by one of the sisters and has become one of our favorites.
Ingedients
1 pound hamburger
1 can pork and beans
1 can cream corn
3 tablespoons brown sugar
1 tablespoon vinegar
Directions
Brown hamburger and drain. Combine all ingredients. Bake at 375 degrees for 15-20 minutes.
Ingedients
1 pound hamburger
1 can pork and beans
1 can cream corn
3 tablespoons brown sugar
1 tablespoon vinegar
Directions
Brown hamburger and drain. Combine all ingredients. Bake at 375 degrees for 15-20 minutes.
Cathi's Taco Soup
This recipe comes from my daughter Cathi. Easy and very good. She loves to share it with us when she makes it.
Brown 1 pound ground beef with 1/2 package Taco Seasoning
1 small onion (optional)
Add:
1 can whole kernel corn; undrained
1 can stewed tomatoes
1 can tomato sauce
1 can black beans; drained and rinsed
1 can black olives; chopped coarsely
½ package Taco Seasoning
Heat thoroughly. Top with cheese, sour cream
Brown 1 pound ground beef with 1/2 package Taco Seasoning
1 small onion (optional)
Add:
1 can whole kernel corn; undrained
1 can stewed tomatoes
1 can tomato sauce
1 can black beans; drained and rinsed
1 can black olives; chopped coarsely
½ package Taco Seasoning
Heat thoroughly. Top with cheese, sour cream
Raspberry Tapioca Salad
This recipe comes from some very special friends. When we lived in Ogden in the early 1980's, they babysat Cathi and Dave was our Bishop. When we moved back to Ogden in the 1990's we ended up back in the ward with Dave and Jean. They are special friends and we love them dearly. Vickie does not like tapioca but loves this salad.
Ingredients
3 c. water
1 small raspberry jello
1 small instant vanilla pudding
1 small tapioca pudding
1 package frozen raspberries (thawed) – or 1-2 cups fresh
1 small can crushed pineapple
1 (8 oz.) whipped topping
Directions
Boil water; add puddings and jello. Return to a boil, stirring constantly. Boil 1 minute. Remove from heat and allow to cool completely. Fold in drained fruit and whipped topping. Pour into bowl. Refrigerate at least two hours.
You can use different combinations of fruit and jello to suit your preference.
Ingredients
3 c. water
1 small raspberry jello
1 small instant vanilla pudding
1 small tapioca pudding
1 package frozen raspberries (thawed) – or 1-2 cups fresh
1 small can crushed pineapple
1 (8 oz.) whipped topping
Directions
Boil water; add puddings and jello. Return to a boil, stirring constantly. Boil 1 minute. Remove from heat and allow to cool completely. Fold in drained fruit and whipped topping. Pour into bowl. Refrigerate at least two hours.
You can use different combinations of fruit and jello to suit your preference.
Cinnamon Candied Apples
This recipe comes from our Bishop's wife. She made this when they had us in their home for dinner. They are very good, especially if they sit in the fridge for a couple of days.
Ingredients
6 medium tart apples (I used Braeburn)
2 cups water
1 cup sugar
1 cup red-hot candies
Directions
Peel and core apples. Slice lengthwise for cooking. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook uncovered, until apples are tender, about 8 minutes. May be served hot or cold. If made in advance the color will deepen as they sit in the syrup.
Ingredients
6 medium tart apples (I used Braeburn)
2 cups water
1 cup sugar
1 cup red-hot candies
Directions
Peel and core apples. Slice lengthwise for cooking. In a large saucepan over medium heat, bring the water, sugar and candies to a boil, stirring constantly until sugar and candies are dissolved. Reduce heat; carefully add apples. Cook uncovered, until apples are tender, about 8 minutes. May be served hot or cold. If made in advance the color will deepen as they sit in the syrup.
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