robertmackayclan

These were forwarded to me via e-mail as a word document.

The document was pretty long so I've divided it up into five posts containing 10 recipes per post.

Enjoy!!

The webmaster.

-----------------------------------------------

These are some of Patsy Shipp’s favorite recipes, some have been handed down from family members! Date 7/25/98 ‘Recipes’


Cinnamon-nut Cookies
(I made these cookies every year (50) since our marriage except in 1994)

4 cups all-purpose flour
1 cup butter, margarine or other
3 tsp. cinnamon
shortening (use at least half butter)
½ tsp nutmeg
2 cups brown sugar, firmly packed
¼ tsp. grnd cloves
2 Tbs. milk
¼ tsp. salt
2 eggs
1 cup, finely chopped walnuts

Measure dry ingredients into sifter and sift onto wax paper or bowl. In large bowl cream butter and sugar together until light and fluffy, adding sugar gradually. Stir in milk. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients, stirring until well blended. Add chopped nuts. Cover bowl, chill dough several hours or overnight. When dough is well chilled, remove from refrigerator. Set oven at 350 degrees. On lightly floured board or pastry cloth, roll out small amount of dough at a time to 1/8 inch thickness. Cut with fancy cutters. Place on lightly greased cookie sheet. You can decorate the tops with a walnut half, if you want to. Bake 12 to 14 minutes, or until lightly brown. Remove from cookie sheet, cool and store in airtight container with waxed paper between layers. Makes about seven dozen cookies.

Shrimp & Cheese Casserole
(This is our traditional Christmas & Easter dish from Aunt Mildred McKay)

1 lb. Shrimp (ready to eat)
2 cups milk
6 slices bread (regular not thin sliced) cut in pieces the size of quarters
½ tsp. dry mustard
½ tsp. salt
½ lb. Old English cheese -cut in small pieces
3 eggs, beaten
¼ cup melted margarine

Layer shrimp, bread, and cheese in greased casserole (three quart). You should have two layers. Pour melted margarine over mixture, and then mix remaining ingredients and pour over the mixture. Store covered in refrigerator over night. Cook uncovered for one hour in 350 degree oven. .

Mexican Bean Soup with Tortilla Noodles
(From Sister Petersen/Olney Ward)

2 cups FAT-Free broth
2 cans chick peas or black beans (both 16 oz. cans, drained)
2 cups water
2 cans kidney beans (both 16 oz. cans, drained)
3 Tbs. dried onion or fresh
2 cans 16 oz. tomatoes, undrained
1 Tbs. minced garlic
2 cups chopped zucchini
1 can chopped green chilies
1 Tbs. chili powder
1 tsp. whole cumin seed
1 tsp. dried oregano leaves
No-oil Tortilla chips

Add all ingredients together in soup pot. Cover and bring to boiling point. Reduce heat and simmer 30 minutes. Serve each bowl with a handful of chips on top. Let stand until chips are soft and noodle-like. Serves eight
Two GRAMS FAT!!

Laura’s Fluffy Pancakes

1 egg beaten
1 cup buttermilk
2 Tbs. salad oil
1 cup flour
1 Tbs. sugar
1 tsp. baking powder
½ tsp. soda
½ tsp. salt

Beat egg, beat in other ingredients with wire wisk until smooth and cook on hot griddle.

Easy Double Chocolate Chip Brownies

12 oz (2 cups) semi-sweet chocolate chips
1 cup sugar
1/2 cup (1 stick) butter or margarine
1/4 t. baking soda
1 1/4 cup all-purpose flour
3 eggs
1 t. vanilla
1/2 cup chopped nuts

Preheat oven to 350 degrees, Grease 13 X 9” inch baking pan. In large saucepan over low heat, melt 1 cup chocolate morsels and butter, stirring constantly, remove from heat. Add flour, sugar, baking soda, eggs and vanilla extract. Stir with wooden spoon until blended, stir vigorously 25 strokes.
Add 1/2 cup chocolate morsels and nuts. Spread batter in prepared pan. Sprinkle with remaining 1/2 cup chocolate morsels
Bake 25 to 30 minutes until just set. Cool completely. Cut into 2 inch squares.

Original Toll House Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1 tsp. vanilla
1 tsp. baking soda
2 eggs
1 tsp. salt
12 oz. semi-sweet chocolate morsels
1 cup (2 sticks) softened butter
1 cup chopped nuts
¾ cups granulated sugar
3/4 cups firmly packed brown sugar

Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt: set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in semi-sweet morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Bake 9-11 minutes until edges are golden brown. Makes about 5 dozen 2 1/4 inch cookies.
Pan cookie: Spread dough in greased 15 1/2 X 10 1/2 1 inch baking pan. Bake at 375 degrees for 20-25 minutes. Cool completely and cut into 35 2 inch squares.

Quick Coffee Cake
(A family favorite & quick to make)

Topping
3 Tbs flour
1/2 tsp. cinnamon
1/4 cup sugar
2 Tbs butter
(mix with fork)
1/2 cup. milk

Batter
1 1/2 cups. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/4 cup shortening
1 egg, beaten

Sift dry ingredients & cut in shortening until the mixture is like coarse corn meal. Beat milk & egg together. Make well in dry ingredients and add mikl and egg. Stir until just mixed. Turn into well greased pan & sprinkle with topping. Bake in a 375 degree oven 15 to 20 minutes. Serve warm.

Garlic Grits
(From Margie Hopgood)

4 cups. of water
1 6oz. stick garlic cheese or cheese whiz
1 cup of grits
1 tsp. salt
1/2 tsp. powdered garlic
2 eggs beaten, add enough milk to make one cup
1/4 lb. butter

Cook grits in water & salt, according to directions on box. Add the stick of cheese and butter. Let melt. Beat eggs & put into measuring cup, adding milk to make 1 cup. Add to the mixture & stir until well mixed. Pour into a buttered casserole & bake 1 hour at 350 degrees.
You can make this the day before & refrigerate. Let stand at room temperature for about an hour before baking. You can use sharp cheddar cheese & garlic or experiment with other variations!

Lemon Supreme Cake
(One of Ralph’s favorites)

1 Box yellow cake mix (I use Betty Crocker super moist/light)
1 Box Instant Lemon pudding
4 eggs
3/4 cup oil
3/4 cup cold water

Put all ingredients in mixing bowl and mix with a fork. Then beat with a mixer at medium speed 4 minutes. Bake in 9 X 15 oblong pan at 350 for 30 minutes in a pan (not greased )

Icing
2 cups powdered sugar
Juice of 2 lemons and grated rind
2 Tbs. water

As soon as cake is taken from oven, prick well with fork and pour icing over hot cake 1 Tbs. at a time.


Marble Cake
(Laura & Robin’s favorite cake)

1 cup shortening (I use Crisco)
3 1/2 cup cake flour
2 cups sugar
1 tsp. salt
1 cup milk
4 eggs (I use extra large)
4 tsp. baking powder
1 tsp. vanilla extract
2 squares not sweetened chocolate, melted and cooled
4 Tbs. milk

Put shortening in mixing bowl with sugar and beat. Add well beaten eggs (very thick and lemon colored) and blend thoroughly. Mix dry ingredients in a bowl. Add 1/3 of dry ingredients alternately with 1/3 of milk, mixing after each addition. Add vanilla and blend. Spoon 1/2 of batter into greased & floured funnel pan, add chocolate and additional milk to rest of batter and drop by spoonfuls on top of white batter. Swirl a knife to obtain marble effect. Bake 50 to 60 minutes in a preheated 350 degree oven.

Oatmeal Raisin Spice Cookies
1 cup (2 sticks) margarine or butter
1 3/4 cups flour
1 1/4 cups firmly packed brown sugar
1 tsp. baking soda
1/2 cup granulated sugar
1/2 tsp. salt (optional)
2 eggs
2 1/2 cups Quaker Oats (quick or old fashioned)
2 Tbs. milk
2 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup raisins

Heat oven to 375 degrees. Beat butter and sugars until creamy. Add eggs, milk and vanilla: beat well. Add flour, baking soda and salt: mix well. Stir in oats and raisins. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for a crisp cookie.

Cool 1 minute on cookie sheet: remove to wire rack. Cool completely. Makes about 5 dozen cookies.

For Easy Bar Cookies. Press dough onto bottom of not greased 13 X 9" baking pan. Bake about 35 to 40 minutes or until light golden brown. Cool completely: cut into bars. About 3 dozen.

Potatoes & Snow Pea Salad

3 lbs red potatoes cut into 1" pieces
1/4 cup red wine vinegar
1/2 cup olive oil
1 Tbs. dried rosemary,
3 cloves of garlic chopped
1/2 tsp. salt
1/2 lb. snow pea pods (stringed)
1/4 tsp. black pepper
1 pint cherry tomatoes

Heat oven to 400 degrees. In large bowl combine potatoes and 2 T oil and garlic. Place potato mixture in a single layer and bake 20 to 25 minutes until tender and golden. Heat 1/2" water and cook pea pods for 2 minutes, drain and rinse in cool water. In large bowl combine all ingredients except pea pods and add remaining 6 T oil, vinegar, rosemary, salt and pepper. Place pea pods on top and refrigerate. Gently mix pea pods into mixture just before serving. Serves 24

Twenty-four Hour Layered Salad
(From Irene Siska/Glenmont UM)

In a large deep bowl put the following layers:
1 package spinach
1/2 cup chopped red onion or scallions
1 cup celery, chopped
1 cup carrots, sliced
1 cup green peppers ,chopped
1 can water chestnuts
1 box frozen peas (place peas in boiling water for 30 seconds to 1 minute. Remove and drain)

Mix for topping:
1 cup mayonnaise
1 cup plain yogurt
1 package Hidden Valley Ranchland Dressing
Pour over top layer (peas)

Sprinkle on top:
1 to 2 Tbs. sugar
4 chopped hard-boiled eggs
A layer of your favorite cheese (I use sharp cheddar)
1/2 lb. bacon fried crisp and crumbled

Seal with saran wrap and refrigerate for at least 24 hours.

Sand Tarts
(I have made these every year (50) since our marriage except for 1994)

1 cup butter
4 cups flour
2 cups sugar
1/2 tsp. baking soda
3 eggs
1/4 tsp. salt
1 tsp. Vanilla

In mixing bowl cream together softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Gradually add all dry ingredients, stirring until well blended.
Cover bowl; chill several hours or overnight in refrigerator. Turn on oven to 350 degrees. On lightly floured board, roll out small amount of dough to about 1/8 inch thickness. Cut out with cookie cutters and place on lightly greased cookie sheets. Sprinkle with cinnamon sugar or colored sugar. Bake in oven 8 to 10 minutes.(You can shape dough into rolls before putting in refrigerator and then slice and sprinkle with sugar and bake).

Sweet Dough Rolls
(From Paula Fern Barker)

2 cups. lukewarm sweet milk
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tsp. salt
2 cakes or packages dry yeast (dissolved in 1/2 C. 100 degree warm water.)
7 1/2 cups sifted flour

Put flour, salt, & sugar in large bowl or pan, cut in shortening, make well & add other ingredients. Let rise until you can punch finger into it & the indention stays open instead of closing. Punch dough down & let rise again the same way. Now knead dough thoroughly on floured board. Make into rolls & place in greased pans. Let rise & bake in 300 degree oven for 30 min. (uncooked rolls can be refrigerated for 2 or 3 days. Remove from refrigerator about 2 hours before putting into cook.) Always cover dough with towel while rising. Makes about 4 large round cake pans of rolls.

Turkey Spices
(From Brother Plowman/Olney Ward)

1 Tbs. pepper
1 Tbs. basil
1 Tbs. thyme
2 Tbs. salt
1/2 Tbs. garlic salt

Mix and spread over cleaned, washed, dried 12 - 14 lb. turkey after giblets have been removed. Place in plastic bag and put in aluminum throw away pan. Bake for approximately 6 hours in a 300 degree oven. Breast will collapse and meat will fall off the bones.

Seafood Pasta Salad

2 cups tri-color spiral pasta, cooked
1 cup cooked shrimp or 6 ½ oz tuna
1/3 cup green bell pepper, diced
¼ cup carrot, sliced
½ cup zucchini, sliced
½ cup white wine Worcestershire
1/3 cup mayonnaise
salt & pepper to taste

Combine pasta, fish, and vegetables. Add wine Worcestershire and mayonnaise and toss lightly

Fantastic Fruit Salad

1 #1 can fruit cocktail (well drained & save juice)
4 bananas, chopped
1 #1 can pineapple chunks (well drained & save juice)
1 4 oz can coconut
2 11 oz cans mandarin oranges (well drained & save juice)
1 cup pecans, chopped
1 apple, chopped

Sauce
1 cup fresh or frozen orange juice
saved fruit juice
3 Tbs. cornstarch
½ cup sugar
1 egg, beaten
18 large marshmallows

Combine sugar & cornstarch until smooth. Add beaten egg. Mix until smooth, then add the saved fruit juices. Cook until thickened, stirring constantly. Add marshmallow and stir until smooth. Cool and add to fruit salad. This sauce mixture is enough for two makings. Keeps well, refrigerated.

Hawaiian Icing

1 package vanilla instant pudding
8 oz cream cheese
1 cup milk
1 8 oz Kool whip
crushed pineapple, drained
chopped nuts
coconut

Mix well and spread on cooled cake.


Rubins
(From Aunt Mildred McKay)

2 large cans sauerkraut
¼ Tsp. dill seed
2 Tbs. brown sugar (dark)
1 large onion, chopped

Run cold over sauerkraut until all salt is drained off. Put in pan and add brown sugar, onion and dill seed. Cook on top of stove for 1 hour. Then put in baking pan and in 350 degree oven for two or three hours. Stir now and then. Add more sugar if you like. Use pumpernickel or rye bread. Toast on one side in oven. Putting toasted side down. On top put corn beef, sauerkraut and sprinkle with Thousand Island dressing and add a slice of Swiss cheese. Put under oven broiler long enough to melt cheese.

Dan’s Meat Balls
(From Danny Hopgood)

1 lb. Ground beef
1 tsp Italian seasoning
1 lb. Sausage
½ tsp garlic powder
1 tsp. seasoned salt
¼ cup grated Parmesan cheese
1 tsp. seasoned pepper
¼ cup onion flakes
1 tsp. oregano
1 egg
½ tsp nutmeg

Mix ingredients in a bowl. Let stand a few minutes. Heat on medium heat 1 or 2 Tbs. of cooking oil in a frying pan. Form meat balls by rolling in the palms of your hands about 1 ½ inches in diameter. Place in the frying pay about ½ inches apart. Brown on all sides on medium heat (don’t over cook). Drain meat balls on paper towels. After the meat balls are drained and cool, they can be served with the meal or placed in a plastic freezer bag in the freezer. You can then take out what you need and leave the rest frozen

These were forwarded to me via e-mail as a word document.

The document was pretty long so I've divided it up into five posts containing 10 recipes per post.

Enjoy!!

The webmaster.

-----------------------------------------------

These are some of Patsy Shipp’s favorite recipes, some have been handed down from family members! Date 7/25/98 ‘Recipes’


Cinnamon-nut Cookies
(I made these cookies every year (50) since our marriage except in 1994)

4 cups all-purpose flour
1 cup butter, margarine or other
3 tsp. cinnamon
shortening (use at least half butter)
½ tsp nutmeg
2 cups brown sugar, firmly packed
¼ tsp. grnd cloves
2 Tbs. milk
¼ tsp. salt
2 eggs
1 cup, finely chopped walnuts

Measure dry ingredients into sifter and sift onto wax paper or bowl. In large bowl cream butter and sugar together until light and fluffy, adding sugar gradually. Stir in milk. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients, stirring until well blended. Add chopped nuts. Cover bowl, chill dough several hours or overnight. When dough is well chilled, remove from refrigerator. Set oven at 350 degrees. On lightly floured board or pastry cloth, roll out small amount of dough at a time to 1/8 inch thickness. Cut with fancy cutters. Place on lightly greased cookie sheet. You can decorate the tops with a walnut half, if you want to. Bake 12 to 14 minutes, or until lightly brown. Remove from cookie sheet, cool and store in airtight container with waxed paper between layers. Makes about seven dozen cookies.

Shrimp & Cheese Casserole
(This is our traditional Christmas & Easter dish from Aunt Mildred McKay)

1 lb. Shrimp (ready to eat)
2 cups milk
6 slices bread (regular not thin sliced) cut in pieces the size of quarters
½ tsp. dry mustard
½ tsp. salt
½ lb. Old English cheese -cut in small pieces
3 eggs, beaten
¼ cup melted margarine

Layer shrimp, bread, and cheese in greased casserole (three quart). You should have two layers. Pour melted margarine over mixture, and then mix remaining ingredients and pour over the mixture. Store covered in refrigerator over night. Cook uncovered for one hour in 350 degree oven. .

Mexican Bean Soup with Tortilla Noodles
(From Sister Petersen/Olney Ward)

2 cups FAT-Free broth
2 cans chick peas or black beans (both 16 oz. cans, drained)
2 cups water
2 cans kidney beans (both 16 oz. cans, drained)
3 Tbs. dried onion or fresh
2 cans 16 oz. tomatoes, undrained
1 Tbs. minced garlic
2 cups chopped zucchini
1 can chopped green chilies
1 Tbs. chili powder
1 tsp. whole cumin seed
1 tsp. dried oregano leaves
No-oil Tortilla chips

Add all ingredients together in soup pot. Cover and bring to boiling point. Reduce heat and simmer 30 minutes. Serve each bowl with a handful of chips on top. Let stand until chips are soft and noodle-like. Serves eight
Two GRAMS FAT!!

Laura’s Fluffy Pancakes

1 egg beaten
1 cup buttermilk
2 Tbs. salad oil
1 cup flour
1 Tbs. sugar
1 tsp. baking powder
½ tsp. soda
½ tsp. salt

Beat egg, beat in other ingredients with wire wisk until smooth and cook on hot griddle.

Easy Double Chocolate Chip Brownies

12 oz (2 cups) semi-sweet chocolate chips
1 cup sugar
1/2 cup (1 stick) butter or margarine
1/4 t. baking soda
1 1/4 cup all-purpose flour
3 eggs
1 t. vanilla
1/2 cup chopped nuts

Preheat oven to 350 degrees, Grease 13 X 9” inch baking pan. In large saucepan over low heat, melt 1 cup chocolate morsels and butter, stirring constantly, remove from heat. Add flour, sugar, baking soda, eggs and vanilla extract. Stir with wooden spoon until blended, stir vigorously 25 strokes.
Add 1/2 cup chocolate morsels and nuts. Spread batter in prepared pan. Sprinkle with remaining 1/2 cup chocolate morsels
Bake 25 to 30 minutes until just set. Cool completely. Cut into 2 inch squares.

Original Toll House Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1 tsp. vanilla
1 tsp. baking soda
2 eggs
1 tsp. salt
12 oz. semi-sweet chocolate morsels
1 cup (2 sticks) softened butter
1 cup chopped nuts
¾ cups granulated sugar
3/4 cups firmly packed brown sugar

Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt: set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in semi-sweet morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Bake 9-11 minutes until edges are golden brown. Makes about 5 dozen 2 1/4 inch cookies.
Pan cookie: Spread dough in greased 15 1/2 X 10 1/2 1 inch baking pan. Bake at 375 degrees for 20-25 minutes. Cool completely and cut into 35 2 inch squares.

Quick Coffee Cake
(A family favorite & quick to make)

Topping
3 Tbs flour
1/2 tsp. cinnamon
1/4 cup sugar
2 Tbs butter
(mix with fork)
1/2 cup. milk

Batter
1 1/2 cups. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/4 cup shortening
1 egg, beaten

Sift dry ingredients & cut in shortening until the mixture is like coarse corn meal. Beat milk & egg together. Make well in dry ingredients and add mikl and egg. Stir until just mixed. Turn into well greased pan & sprinkle with topping. Bake in a 375 degree oven 15 to 20 minutes. Serve warm.

Garlic Grits
(From Margie Hopgood)

4 cups. of water
1 6oz. stick garlic cheese or cheese whiz
1 cup of grits
1 tsp. salt
1/2 tsp. powdered garlic
2 eggs beaten, add enough milk to make one cup
1/4 lb. butter

Cook grits in water & salt, according to directions on box. Add the stick of cheese and butter. Let melt. Beat eggs & put into measuring cup, adding milk to make 1 cup. Add to the mixture & stir until well mixed. Pour into a buttered casserole & bake 1 hour at 350 degrees.
You can make this the day before & refrigerate. Let stand at room temperature for about an hour before baking. You can use sharp cheddar cheese & garlic or experiment with other variations!

Lemon Supreme Cake
(One of Ralph’s favorites)

1 Box yellow cake mix (I use Betty Crocker super moist/light)
1 Box Instant Lemon pudding
4 eggs
3/4 cup oil
3/4 cup cold water

Put all ingredients in mixing bowl and mix with a fork. Then beat with a mixer at medium speed 4 minutes. Bake in 9 X 15 oblong pan at 350 for 30 minutes in a pan (not greased )

Icing
2 cups powdered sugar
Juice of 2 lemons and grated rind
2 Tbs. water

As soon as cake is taken from oven, prick well with fork and pour icing over hot cake 1 Tbs. at a time.


Marble Cake
(Laura & Robin’s favorite cake)

1 cup shortening (I use Crisco)
3 1/2 cup cake flour
2 cups sugar
1 tsp. salt
1 cup milk
4 eggs (I use extra large)
4 tsp. baking powder
1 tsp. vanilla extract
2 squares not sweetened chocolate, melted and cooled
4 Tbs. milk

Put shortening in mixing bowl with sugar and beat. Add well beaten eggs (very thick and lemon colored) and blend thoroughly. Mix dry ingredients in a bowl. Add 1/3 of dry ingredients alternately with 1/3 of milk, mixing after each addition. Add vanilla and blend. Spoon 1/2 of batter into greased & floured funnel pan, add chocolate and additional milk to rest of batter and drop by spoonfuls on top of white batter. Swirl a knife to obtain marble effect. Bake 50 to 60 minutes in a preheated 350 degree oven.

Oatmeal Raisin Spice Cookies
1 cup (2 sticks) margarine or butter
1 3/4 cups flour
1 1/4 cups firmly packed brown sugar
1 tsp. baking soda
1/2 cup granulated sugar
1/2 tsp. salt (optional)
2 eggs
2 1/2 cups Quaker Oats (quick or old fashioned)
2 Tbs. milk
2 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup raisins

Heat oven to 375 degrees. Beat butter and sugars until creamy. Add eggs, milk and vanilla: beat well. Add flour, baking soda and salt: mix well. Stir in oats and raisins. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for a crisp cookie.

Cool 1 minute on cookie sheet: remove to wire rack. Cool completely. Makes about 5 dozen cookies.

For Easy Bar Cookies. Press dough onto bottom of not greased 13 X 9" baking pan. Bake about 35 to 40 minutes or until light golden brown. Cool completely: cut into bars. About 3 dozen.

Zucchini Bread

1 egg & 2 egg whites
3 cups flour, unsifted
1 cup sugar
1 Tbs. cinnamon
8 oz. Tofu
1 ½ tsp. soda
2 cups shredded zucchini
1 ¼ tsp. salt
1 cup carrots, shredded
¼ tsp. baking powder

Beat eggs with sugar and tofu until smooth. Stir in remaining ingredients until well blended. Bake in two loaf pans (spray with no fat cooking spray) at 350 degrees for 45 minutes or until top springs back when touched.

Beef Sauce
(From Ken Ritchey)

1 qt water
1 8 oz can mushrooms
5 beef bouillon cubes
½ Tbs. kitchen bouquette
1/8 tsp pepper
3 to 4 Tbs. cornstarch
1 bay leaf
3 to 4 Tbs. cold water
1 to 2 dashes Tabasco sauce
¼ cup white cooking wine
1/8 tsp. thyme

Combine all ingredients except final water, wine and cornstarch and heat over high flame until boiling. Mix cornstarch and water to thicken boiling ingredients. Add wine and cook long enough to boil off alcohol.


Sliced Beef with Broccoli

½ lb. Beef tenderloin
1 lb. Broccoli
15 pieces scallion (1/2” long)
15 pieces ginger, sliced

Seasoning A
1 tsp sugar
½ Tbs. soy sauce
½ tsp. baking soda
2 tsp. cornstarch
1 Tbs. cold water
1 Tbs. oil
1/2 tsp. cornstarch
1 tsp. sugar

Seasoning B
½ Tbs. soy sauce
2 Tbs. Oyster Sauce
½ Tbs. wine

Slice beef across grain into 1 inch square slices. Place in a bowl. Add seasoning and mix well. Marinate for half an hour. In a small bowl, mix seasoning B and set aside. Cut the broccoli into one inch long pieces, no stems. Boil in boiling water for 30 seconds. Remove and plunge into cold water, drain and dry. Heat oil in frying pan and stir fry the beef for one to two minutes or until done. Remove the beef, heat 3 Tbs. of oil in the same pan, fry the scallions and ginger for a few seconds. Add broccoli and stir fry. After 10 seconds, add the beef and seasoning sauce. Stir quickly over high heat until mixed. Remove to a platter and serve hot.

Light Tartar Sauce

½ cup plain low fat yogurt
1 tsp. prepared horseradish
1 Tbs. sweet pickle relish
1 tsp. dried parsley flakes
2 tsp. minced onion
1 drop hot pepper sauce

In small bowl, combine all ingredients; mix well. Cover, refrigerate 2 t0 3 hours to blend flavors. Stir before serving. Makes 2/3 cups.

Chicken Peanuts Ding
(From Sister Swallow/Olney Ward)

1 lb. Chicken breast (diced)
2 green peppers, cut into cubes
2 carrots
½ large nion
½ cup peanuts (roasted)
1 ½ Tbs. chopped garlic
4 dry red peppers
1 Tbs. hot pepper paste

Seasoning Sauce
3 Tbs. Soy sauce
2 Tbs. sugar
1 Tbs. brown vinegar
2 tsp. cornstarch
1 tsp. salt
2 tsp. sesame oil

Cut chicken into ½ inch cubes. Marinate at least 30 minutes with 1 Tbs. of soy sauce, 1/1/2 Tbs. cornstarch and 1 1/2 Tbs. cold water. Cut all vegetables into cubes. Heat 2 Tbs. oil in pan. Fry chicken until it turns white. Remove from heat. Add 1 Tbs. oil in pan. Fry garlic first, add onion and carrots. Add green peppers last. Cook for about 2 minutes, stirring occasionally. Add chicken to vegetables and cook for another minute. Pour in seasoning sauce & mix thoroughly until thickened. Add peanuts, mix well, serve hot


Mexican Rice and Bean Casserole

1 cup uncooked regular rice
1 14.5 oz. Can stewed tomatoes undrained, cut up
2/3 cup Green Giant Niblets Frozen Corn
½ cup chopped onion
1 14 ½ oz can chicken broth
¼ tsp. turmeric
1 4.5 can chopped Green Chiles
2 garlic cloves, minced
2 oz.(1/2 cup) Cheddar cheese
1 15 oz. Can Spicy Chili Beans, undrained

Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add rice, cook and stir 5 to 7 min. until light golden brown. In 3 ½ or 4 quart Crock-Pot Slow Cooker, combine browned rice and all remaining ingredients except cheese, mix well, cover and cook on low setting for at least 5 hours or until rice is tender. Stir mixture; sprinkle with cheese, cover and cook until cheese is melted
.
Herbed Fish and Vegetables

1 (4 oz.) flounder or orange roughy fillets
1 (1 lb.) Green Giant
½ tsp dried crushed thyme leaves
American Mixtures Frozen Broccoli, Carrots and Cauliflower, thawed
8 tsp green onion tops
12 very thin lime slices, if desired
2 tsp margarine or butter

Heat oven to 400 degrees. Dry fish fillets with paper towels. Place each fillet in center of 12X18 inch piece of foil. Sprinkle each with thyme and onion tops; top with lime slices. Spoon vegetables next to each fish fillet. Top each with ½ tsp margarine. Bring foil up over fish and vegetable, sealing securely with double-fold seals on top and sides to form packets. Place on 1 large or 2 small cookie sheets. Bake at 400 degrees for 15 to 20 minutes or until fish flakes easily with fork and vegetables are thoroughly heated.

Microwave directions: Same as above but place fillets in 12X8 inch microwave safe dish. Sprinkle with thyme and onion and top with lime slices. Spoon vegetable on top and around fish, top with butter and cover with microwave-safe plastic wrap. Microwave on HIGH for 12 to 16 min. or until fish flakes easily with fork and vegetables are thoroughly heated, rotating dish ½ turn halfway through cooking.

Chuck Wagon Beef Roast

1 (2 to 2 ½ lb eye of round beef roast
½ tsp cumin
¾ cup ketchup
½ tsp dried oregano leaves
¾ cup white wine or apple juice
¼ tsp grnd red pepper(cayenne)
1 Tbs. brown sugar

Heat oven to 325 degrees. Spray oven proof Dutch oven with nonstick cooking spray. Heat over medium-high heat until hot. Add roast; cook 4 to 6 minutes, turning frequently to brown evenly. In medium bowl, combine ketchup and remaining ingredients; mix well. Pour over roast; cover tightly. Bake at 325 degree oven for 2 ½ hours or until roast is tender. To serve, slice roast thinly; arrange on serving platter and spoon sauce over slices.

Our Family’s Swiss Steak

1 ½ lb. Beef top round steak (1/2” thick) (cut into serving sized pieces)
¼ tsp salt
¼ tsp pepper
2 cups onions
¼ cup water
1 (4.5 oz) jar whole mushrooms, drained
2 Tbs. cornstarch
1 (10 ½ oz) condensed beef broth

Heat oven to 325 degrees. In large ovenproof skillet, Dutch oven or baking dish, combine all ingredients except water and cornstarch, mix well. Cover. Bake at 325 degrees for 2/12 to 3 hours or until beef is tender. In small bowl, combine water and cornstarch; stir into beef mixture. Bake an additional 15 minutes or until gravy has thickened.

Chicken Pot Pies

1 Tbs. margarine or butter
½ tsp. poultry seasoning
1/1/2 cups chopped onions
½ tsp. salt
1 lb. boneless skinless chicken breast, diced
1 (12 oz) can evaporated skimmed milk
2/1/2 cups red potatoes, cut into cubes
3 garlic cloves, minced
2 Tbs. cornstarch
½ cup chicken broth
3 tsp dried parsley flakes
1 (1 lb.) frozen mixed vegetables

In 4 quart Dutch oven, melt margarine over medium-high heat. Add onions, chicken, potatoes and garlic. Cook 12 to 15 min. or until chicken is no longer pink, stirring occasionally. Add broth, mixed vegetables, parsley, poultry seasoning and salt; mix well. Bring to boil, stirring frequently. In small bowl, combine milk and cornstarch; blend until smooth. Add to chicken mixture; cook and stir until bubbly and thickened. Remove from heat; cover to keep warm. Make pie crust. Spoon mixture into bowls and top with pie crust. Make steam vents in top of crust and bake in 450 degree oven for 35 min.

These were forwarded to me via e-mail as a word document.

The document was pretty long so I've divided it up into five posts containing 10 recipes per post.

Enjoy!!

The webmaster.

-----------------------------------------------

These are some of Patsy Shipp’s favorite recipes, some have been handed down from family members! Date 7/25/98 ‘Recipes’


Cinnamon-nut Cookies
(I made these cookies every year (50) since our marriage except in 1994)

4 cups all-purpose flour
1 cup butter, margarine or other
3 tsp. cinnamon
shortening (use at least half butter)
½ tsp nutmeg
2 cups brown sugar, firmly packed
¼ tsp. grnd cloves
2 Tbs. milk
¼ tsp. salt
2 eggs
1 cup, finely chopped walnuts

Measure dry ingredients into sifter and sift onto wax paper or bowl. In large bowl cream butter and sugar together until light and fluffy, adding sugar gradually. Stir in milk. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients, stirring until well blended. Add chopped nuts. Cover bowl, chill dough several hours or overnight. When dough is well chilled, remove from refrigerator. Set oven at 350 degrees. On lightly floured board or pastry cloth, roll out small amount of dough at a time to 1/8 inch thickness. Cut with fancy cutters. Place on lightly greased cookie sheet. You can decorate the tops with a walnut half, if you want to. Bake 12 to 14 minutes, or until lightly brown. Remove from cookie sheet, cool and store in airtight container with waxed paper between layers. Makes about seven dozen cookies.

Shrimp & Cheese Casserole
(This is our traditional Christmas & Easter dish from Aunt Mildred McKay)

1 lb. Shrimp (ready to eat)
2 cups milk
6 slices bread (regular not thin sliced) cut in pieces the size of quarters
½ tsp. dry mustard
½ tsp. salt
½ lb. Old English cheese -cut in small pieces
3 eggs, beaten
¼ cup melted margarine

Layer shrimp, bread, and cheese in greased casserole (three quart). You should have two layers. Pour melted margarine over mixture, and then mix remaining ingredients and pour over the mixture. Store covered in refrigerator over night. Cook uncovered for one hour in 350 degree oven. .

Mexican Bean Soup with Tortilla Noodles
(From Sister Petersen/Olney Ward)

2 cups FAT-Free broth
2 cans chick peas or black beans (both 16 oz. cans, drained)
2 cups water
2 cans kidney beans (both 16 oz. cans, drained)
3 Tbs. dried onion or fresh
2 cans 16 oz. tomatoes, undrained
1 Tbs. minced garlic
2 cups chopped zucchini
1 can chopped green chilies
1 Tbs. chili powder
1 tsp. whole cumin seed
1 tsp. dried oregano leaves
No-oil Tortilla chips

Add all ingredients together in soup pot. Cover and bring to boiling point. Reduce heat and simmer 30 minutes. Serve each bowl with a handful of chips on top. Let stand until chips are soft and noodle-like. Serves eight
Two GRAMS FAT!!

Laura’s Fluffy Pancakes

1 egg beaten
1 cup buttermilk
2 Tbs. salad oil
1 cup flour
1 Tbs. sugar
1 tsp. baking powder
½ tsp. soda
½ tsp. salt

Beat egg, beat in other ingredients with wire wisk until smooth and cook on hot griddle.

Easy Double Chocolate Chip Brownies

12 oz (2 cups) semi-sweet chocolate chips
1 cup sugar
1/2 cup (1 stick) butter or margarine
1/4 t. baking soda
1 1/4 cup all-purpose flour
3 eggs
1 t. vanilla
1/2 cup chopped nuts

Preheat oven to 350 degrees, Grease 13 X 9” inch baking pan. In large saucepan over low heat, melt 1 cup chocolate morsels and butter, stirring constantly, remove from heat. Add flour, sugar, baking soda, eggs and vanilla extract. Stir with wooden spoon until blended, stir vigorously 25 strokes.
Add 1/2 cup chocolate morsels and nuts. Spread batter in prepared pan. Sprinkle with remaining 1/2 cup chocolate morsels
Bake 25 to 30 minutes until just set. Cool completely. Cut into 2 inch squares.

Original Toll House Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1 tsp. vanilla
1 tsp. baking soda
2 eggs
1 tsp. salt
12 oz. semi-sweet chocolate morsels
1 cup (2 sticks) softened butter
1 cup chopped nuts
¾ cups granulated sugar
3/4 cups firmly packed brown sugar

Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt: set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in semi-sweet morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Bake 9-11 minutes until edges are golden brown. Makes about 5 dozen 2 1/4 inch cookies.
Pan cookie: Spread dough in greased 15 1/2 X 10 1/2 1 inch baking pan. Bake at 375 degrees for 20-25 minutes. Cool completely and cut into 35 2 inch squares.

Quick Coffee Cake
(A family favorite & quick to make)

Topping
3 Tbs flour
1/2 tsp. cinnamon
1/4 cup sugar
2 Tbs butter
(mix with fork)
1/2 cup. milk

Batter
1 1/2 cups. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/4 cup shortening
1 egg, beaten

Sift dry ingredients & cut in shortening until the mixture is like coarse corn meal. Beat milk & egg together. Make well in dry ingredients and add mikl and egg. Stir until just mixed. Turn into well greased pan & sprinkle with topping. Bake in a 375 degree oven 15 to 20 minutes. Serve warm.

Garlic Grits
(From Margie Hopgood)

4 cups. of water
1 6oz. stick garlic cheese or cheese whiz
1 cup of grits
1 tsp. salt
1/2 tsp. powdered garlic
2 eggs beaten, add enough milk to make one cup
1/4 lb. butter

Cook grits in water & salt, according to directions on box. Add the stick of cheese and butter. Let melt. Beat eggs & put into measuring cup, adding milk to make 1 cup. Add to the mixture & stir until well mixed. Pour into a buttered casserole & bake 1 hour at 350 degrees.
You can make this the day before & refrigerate. Let stand at room temperature for about an hour before baking. You can use sharp cheddar cheese & garlic or experiment with other variations!

Lemon Supreme Cake
(One of Ralph’s favorites)

1 Box yellow cake mix (I use Betty Crocker super moist/light)
1 Box Instant Lemon pudding
4 eggs
3/4 cup oil
3/4 cup cold water

Put all ingredients in mixing bowl and mix with a fork. Then beat with a mixer at medium speed 4 minutes. Bake in 9 X 15 oblong pan at 350 for 30 minutes in a pan (not greased )

Icing
2 cups powdered sugar
Juice of 2 lemons and grated rind
2 Tbs. water

As soon as cake is taken from oven, prick well with fork and pour icing over hot cake 1 Tbs. at a time.


Marble Cake
(Laura & Robin’s favorite cake)

1 cup shortening (I use Crisco)
3 1/2 cup cake flour
2 cups sugar
1 tsp. salt
1 cup milk
4 eggs (I use extra large)
4 tsp. baking powder
1 tsp. vanilla extract
2 squares not sweetened chocolate, melted and cooled
4 Tbs. milk

Put shortening in mixing bowl with sugar and beat. Add well beaten eggs (very thick and lemon colored) and blend thoroughly. Mix dry ingredients in a bowl. Add 1/3 of dry ingredients alternately with 1/3 of milk, mixing after each addition. Add vanilla and blend. Spoon 1/2 of batter into greased & floured funnel pan, add chocolate and additional milk to rest of batter and drop by spoonfuls on top of white batter. Swirl a knife to obtain marble effect. Bake 50 to 60 minutes in a preheated 350 degree oven.

Oatmeal Raisin Spice Cookies
1 cup (2 sticks) margarine or butter
1 3/4 cups flour
1 1/4 cups firmly packed brown sugar
1 tsp. baking soda
1/2 cup granulated sugar
1/2 tsp. salt (optional)
2 eggs
2 1/2 cups Quaker Oats (quick or old fashioned)
2 Tbs. milk
2 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup raisins

Heat oven to 375 degrees. Beat butter and sugars until creamy. Add eggs, milk and vanilla: beat well. Add flour, baking soda and salt: mix well. Stir in oats and raisins. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for a crisp cookie.

Cool 1 minute on cookie sheet: remove to wire rack. Cool completely. Makes about 5 dozen cookies.

For Easy Bar Cookies. Press dough onto bottom of not greased 13 X 9" baking pan. Bake about 35 to 40 minutes or until light golden brown. Cool completely: cut into bars. About 3 dozen.

Cheddar Pepper Cornbread

1 cup all purpose flour
½ tsp cumin
3 egg whites
1 cup yellow cornmeal
1 cup skim milk
½ cup chopped red bell pepper
3 tsp baking powder
¼ cup honey
½ tsp salt
¼ cup nonfat plain yogurt
14 oz. (1 cup) shredded Cheddar cheese

Heat oven to 450 degrees and spray 9” square pan with cooking spray. In large bowl, combine flour, cornmeal, baking powder, salt and cumin; mix well. In medium bowl, combine milk, honey, yogurt and egg whites; blend well. Stir in bell pepper and ½ cup of the cheese. Add milk mixture to dry ingredients; stir just until moistened (batter will be lumpy). Pour into spray-coated pan. Sprinkle with remaining ½ cup cheese. Bake at 425 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. Makes 12 servings.

Fish Creole

1 lb. fish fillets
2 to 3 tsp. sugar
1 Tbs. margarine or butter
¼ tsp. dry oregano leaves
1/3 cup chopped onion
1/8 tsp. pepper
¼ cup chopped celery
1 (8 oz) can stewed tomatoes undrained, cut up
2 Tbs. finely chopped green bell pepper

Heat oven to 350 degrees. Arrange fish fillets in ungreased 12X8” (2 quart) or 8” square baking dish. Melt margarine in medium skillet; cook and stir onion, celery and green pepper, until tender. Stir in remaining ingredients. Spoon mixture over fish. Bake for 15 to 20 minutes or until fish flakes easily with fork. Makes 4 servings.

Oven-Fried Catfish Fillets

2 Tbs. lemon juice
1/8 tsp. garlic powder
2 Tbs. white wine of chicken broth
1/8 tsp. pepper
½ cup dried bread crumbs
2 tsp. oil
¼ tsp. salt
1 lb. catfish, mahi mahi or snapper fillets

Heat oven to 450 degrees. Spray 15X10” baking pan with cooking spray. In shallow dish, combine lemon juice and wine. In another shallow dish, combine bread crumbs, salt, garlic powder and pepper. Dip fillet in liquid; dip in crumbs to coat. Arrange coated fillets in pan and drizzle with oil. Bake for 8 to 10 minutes or until fish flakes easily with fork. Serve with light tartar Sauce. Makes 4 servings.

New England Clam Chowder

3 slices bacon
1/8 tsp. dried, crushed thyme leaves
1 cup diced, peeled potatoes
1/8 tsp. pepper
½ cup chopped celery
¼ cup flour
¼ cup chopped onion
3 cups milk
¾ tsp. salt
2 (6 ½ oz) cans, drained, minced clams (reserve liquid)

Cook bacon until crisp. Remove and set aside. Add potatoes, celery, onion, salt thyme, pepper and reserved clam liquid to bacon drippings. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. In a quart jar with tightly fitting lid, combine flour and milk; shake until smooth. Gradually stir into vegetable mixture. Cook over medium heat for 15 minutes or until thickened, stirring frequently. Stir in clams, heat gently, stirring frequently. DO NOT BOIL. Crumble bacon; garnish each serving with bacon. Makes 4 (1 ½ cup) servings

Corn and Clam Chowder

2 slices bacon, cut up
¾ tsp dried thyme leaves
3 cup peeled, ½ inch cubes, potatoes
¼ tsp pepper
¾ cup chopped onions
1 (15 oz) can cream style corn
½ cup chopped celery
1 (11 oz) can whole kernel sweet corn, drained
2 cups skim milk
2 (6.5 oz) cans minced clams (reserve liquid)

In large saucepan or Dutch oven, cook bacon over medium heat until brown and crisp. Transfer bacon to paper towel to drain. Remove all but 1 TB pan drippings from saucepan. Add potatoes, onions and celery to drippings in saucepan; cook and stir 5 min. Add milk, reserved clam liquid, thyme and pepper, mix well. Reduce heat to medium-low; cover and simmer 15 to 20 min. or until vegetables are tender. Carefully transfer 2 cups hot mixture to blender and process until smooth. Return mixture to saucepan. Stir in cream style corn, whole kernel corn and clams. Return to boil. Reduce heat; simmer 4 to 6 min. or until thoroughly heated, stirring occasionally. Crumble reserved bacon on top after putting in bowls.

Pennsylvania Dutch Pie Crust

3 cups flour
5 Tbs. water
1 tsp. salt
1 egg
1 ¼ cups shortening
1 tsp. vinegar

Sift flour and salt; cut in shortening until mixture resembles coarse cornmeal. Beat water, egg and vinegar together; stir into flour mixture. Shape into ball. Chill. Turn out on floured board; roll to fit pie pan. Bake for 10 to 12 minutes in 425 degree oven or put fruit in unbaked pie shell. Yield; Pastry for two 2 crust pies.

SHRIMP TOAST
Ten servings (two toast each)

½ lb. uncooked shrimp, peeled, deveined and coarsely chopped
½ tsp. Sesame oil
¼ tsp. sugar
½ cup chopped green onions (5 med.)
Dash of white pepper
¼ cup all-purpose flour
2 egg whites
¼ cup water
1 baguette (8ozs.) cut into 3/8 inch
1 TBS cornstarch
½ tsp. salt

Baking these toasts on a rack allows the hot air in the oven to circulate around them, so they are crispy, without fat-laden deep frying!
Heat Oven to 425 degrees. Place wire rack on cookie sheet; spray rack with nonstick cooking spray. Mix all ingredients except bread. Spread about 1 TBS shrimp mixture on each bread slice. Place slices on rack on cookie sheet. Spray lightly with cooking spray. Bake about 15 minutes or until edges of bread are deep golden brown and crisp.

CHINESE CHICKEN SALAD WITH PEANUT DRESSING

<table cell spacing=5 border=5><tr><td>1 can (8ozs) pineapple tidbits in juice
drained and juice reserved
½ lb. Chinese pea pods (2 cups)
6 cups shredded romaine
1 large red bell pepper, cut lengthwise
1 cup shredded cooked chicken breast
¼ cup sliced green onions (3 medium)</td><td>Crispy Wonton Strips
1 TBS water
1 TBS soy sauce
Dash of garlic powder
12 wonton skins

Heat oven to 350 degrees.
Spray cookie sheet with
non-stick cooking spray.
Mix water, soy sauce
and garlic powder;
brush on wonton skins.
Cut each skin into 3/8” strips.
Place strips on cookie sheet.
Sprinkle with sesame seed.
Bake a6 to 8 minutes or
until golden brown; cool.</td><td>WARM PEANUT DRESSING
1/3 cup unsweetened pineapple juice
2 TBS creamy peanut butter
¼ cup water
1 ½ TBS cider vinegar
1 ¼ tsp. ground coriander
2 tsp. soy sauce
1 tsp. cornstarch
1 ½ tsp. grated gingerroot
2 cloves garlic, finely chopped

Heat all ingredients to
boiling in one quart
saucepan, stirring constantly.
Stir until smooth;
remove from heat.
Let stand 5 minutes</td></tr></table>
Prepare Crispy Wonton Strips and Warm Peanut Dressing, using reserved pineapple juice for the dressing recipe. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook one minute; drain. Immediately rinse with cold water; drain. Cut pea pods in half.
Toss romaine, pea pods, bell pepper and pineapple. Divide among four plates. Top with chicken, peanut dressing and green onion. Garnish with wonton strips.

SWEET AND SOUR SPINACH SALAD

8 cups bite-size pieces spinach leaves
1 large red or yellow bell pepper, cut lengthwise in half & sliced crosswise pine must, toasted, if desired
1 can (8ozs) sliced water chestnuts, drained
4 oz. sliced button mushrooms

Prepare Sweet and Sour Dressing (below). Mix spinach, bell pepper, water chestnuts and mushrooms in large salad bowl. Pour dressing over salad; toss and garnish with pine nuts, if desire.

Sweet and Sour Dressing
¼ cup duck (plum) sauce
1 tsp. grated orange peel
3 TBS red wine vinegar
1 tsp. vegetable oil
1 TBS hoisin sauce
1 tsp. chile puree with garlic

CORN-CRAB EGG DROP SOUP

3 cups fat-free chicken broth
2 TBS cold water
1 can (15 oz.) cream-style corn
8 oz. cooked imitation crabmeat or real king crabmeat, coarsely flaked
1 TBS soy sauce
1 TBS dry sherry, if desired
2 TBS sliced green onions
1 tsp. grated gingerroot
2 egg whites or ¼ cup fat-free egg product
¼ tsp. salt
1 tsp. cider vinegar
Dash of white pepper
½ tsp. sesame oil
1 TSB cornstarch

Mix broth, corn, soy sauce, sherry, gingerroot, sale and white pepper in 3 quart saucepan. Heat to boiling over medium heat, stirring occasionally. Mix cornstarch and cold water. Stir cornstarch mixture, seafood and onions into broth mixture. Cook 1 to 2 minutes or until thickened; remove from heat. Beat egg whites slightly (not foamy); pour slowly into broth mixture, stirring constantly with fork until egg whites form shreds. Stir in 1 tsp. vinegar and the sesame oil. Serve with pepper sauce and additional vinegar, if desired.

These were forwarded to me via e-mail as a word document.

The document was pretty long so I've divided it up into five posts containing 10 recipes per post.

Enjoy!!

The webmaster.

-----------------------------------------------

These are some of Patsy Shipp’s favorite recipes, some have been handed down from family members! Date 7/25/98 ‘Recipes’


Cinnamon-nut Cookies
(I made these cookies every year (50) since our marriage except in 1994)

4 cups all-purpose flour
1 cup butter, margarine or other
3 tsp. cinnamon
shortening (use at least half butter)
½ tsp nutmeg
2 cups brown sugar, firmly packed
¼ tsp. grnd cloves
2 Tbs. milk
¼ tsp. salt
2 eggs
1 cup, finely chopped walnuts

Measure dry ingredients into sifter and sift onto wax paper or bowl. In large bowl cream butter and sugar together until light and fluffy, adding sugar gradually. Stir in milk. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients, stirring until well blended. Add chopped nuts. Cover bowl, chill dough several hours or overnight. When dough is well chilled, remove from refrigerator. Set oven at 350 degrees. On lightly floured board or pastry cloth, roll out small amount of dough at a time to 1/8 inch thickness. Cut with fancy cutters. Place on lightly greased cookie sheet. You can decorate the tops with a walnut half, if you want to. Bake 12 to 14 minutes, or until lightly brown. Remove from cookie sheet, cool and store in airtight container with waxed paper between layers. Makes about seven dozen cookies.

Shrimp & Cheese Casserole
(This is our traditional Christmas & Easter dish from Aunt Mildred McKay)

1 lb. Shrimp (ready to eat)
2 cups milk
6 slices bread (regular not thin sliced) cut in pieces the size of quarters
½ tsp. dry mustard
½ tsp. salt
½ lb. Old English cheese -cut in small pieces
3 eggs, beaten
¼ cup melted margarine

Layer shrimp, bread, and cheese in greased casserole (three quart). You should have two layers. Pour melted margarine over mixture, and then mix remaining ingredients and pour over the mixture. Store covered in refrigerator over night. Cook uncovered for one hour in 350 degree oven. .

Mexican Bean Soup with Tortilla Noodles
(From Sister Petersen/Olney Ward)

2 cups FAT-Free broth
2 cans chick peas or black beans (both 16 oz. cans, drained)
2 cups water
2 cans kidney beans (both 16 oz. cans, drained)
3 Tbs. dried onion or fresh
2 cans 16 oz. tomatoes, undrained
1 Tbs. minced garlic
2 cups chopped zucchini
1 can chopped green chilies
1 Tbs. chili powder
1 tsp. whole cumin seed
1 tsp. dried oregano leaves
No-oil Tortilla chips

Add all ingredients together in soup pot. Cover and bring to boiling point. Reduce heat and simmer 30 minutes. Serve each bowl with a handful of chips on top. Let stand until chips are soft and noodle-like. Serves eight
Two GRAMS FAT!!

Laura’s Fluffy Pancakes

1 egg beaten
1 cup buttermilk
2 Tbs. salad oil
1 cup flour
1 Tbs. sugar
1 tsp. baking powder
½ tsp. soda
½ tsp. salt

Beat egg, beat in other ingredients with wire wisk until smooth and cook on hot griddle.

Easy Double Chocolate Chip Brownies

12 oz (2 cups) semi-sweet chocolate chips
1 cup sugar
1/2 cup (1 stick) butter or margarine
1/4 t. baking soda
1 1/4 cup all-purpose flour
3 eggs
1 t. vanilla
1/2 cup chopped nuts

Preheat oven to 350 degrees, Grease 13 X 9” inch baking pan. In large saucepan over low heat, melt 1 cup chocolate morsels and butter, stirring constantly, remove from heat. Add flour, sugar, baking soda, eggs and vanilla extract. Stir with wooden spoon until blended, stir vigorously 25 strokes.
Add 1/2 cup chocolate morsels and nuts. Spread batter in prepared pan. Sprinkle with remaining 1/2 cup chocolate morsels
Bake 25 to 30 minutes until just set. Cool completely. Cut into 2 inch squares.

Original Toll House Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1 tsp. vanilla
1 tsp. baking soda
2 eggs
1 tsp. salt
12 oz. semi-sweet chocolate morsels
1 cup (2 sticks) softened butter
1 cup chopped nuts
¾ cups granulated sugar
3/4 cups firmly packed brown sugar

Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt: set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in semi-sweet morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Bake 9-11 minutes until edges are golden brown. Makes about 5 dozen 2 1/4 inch cookies.
Pan cookie: Spread dough in greased 15 1/2 X 10 1/2 1 inch baking pan. Bake at 375 degrees for 20-25 minutes. Cool completely and cut into 35 2 inch squares.

Quick Coffee Cake
(A family favorite & quick to make)

Topping
3 Tbs flour
1/2 tsp. cinnamon
1/4 cup sugar
2 Tbs butter
(mix with fork)
1/2 cup. milk

Batter
1 1/2 cups. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/4 cup shortening
1 egg, beaten

Sift dry ingredients & cut in shortening until the mixture is like coarse corn meal. Beat milk & egg together. Make well in dry ingredients and add mikl and egg. Stir until just mixed. Turn into well greased pan & sprinkle with topping. Bake in a 375 degree oven 15 to 20 minutes. Serve warm.

Garlic Grits
(From Margie Hopgood)

4 cups. of water
1 6oz. stick garlic cheese or cheese whiz
1 cup of grits
1 tsp. salt
1/2 tsp. powdered garlic
2 eggs beaten, add enough milk to make one cup
1/4 lb. butter

Cook grits in water & salt, according to directions on box. Add the stick of cheese and butter. Let melt. Beat eggs & put into measuring cup, adding milk to make 1 cup. Add to the mixture & stir until well mixed. Pour into a buttered casserole & bake 1 hour at 350 degrees.
You can make this the day before & refrigerate. Let stand at room temperature for about an hour before baking. You can use sharp cheddar cheese & garlic or experiment with other variations!

Lemon Supreme Cake
(One of Ralph’s favorites)

1 Box yellow cake mix (I use Betty Crocker super moist/light)
1 Box Instant Lemon pudding
4 eggs
3/4 cup oil
3/4 cup cold water

Put all ingredients in mixing bowl and mix with a fork. Then beat with a mixer at medium speed 4 minutes. Bake in 9 X 15 oblong pan at 350 for 30 minutes in a pan (not greased )

Icing
2 cups powdered sugar
Juice of 2 lemons and grated rind
2 Tbs. water

As soon as cake is taken from oven, prick well with fork and pour icing over hot cake 1 Tbs. at a time.


Marble Cake
(Laura & Robin’s favorite cake)

1 cup shortening (I use Crisco)
3 1/2 cup cake flour
2 cups sugar
1 tsp. salt
1 cup milk
4 eggs (I use extra large)
4 tsp. baking powder
1 tsp. vanilla extract
2 squares not sweetened chocolate, melted and cooled
4 Tbs. milk

Put shortening in mixing bowl with sugar and beat. Add well beaten eggs (very thick and lemon colored) and blend thoroughly. Mix dry ingredients in a bowl. Add 1/3 of dry ingredients alternately with 1/3 of milk, mixing after each addition. Add vanilla and blend. Spoon 1/2 of batter into greased & floured funnel pan, add chocolate and additional milk to rest of batter and drop by spoonfuls on top of white batter. Swirl a knife to obtain marble effect. Bake 50 to 60 minutes in a preheated 350 degree oven.

Oatmeal Raisin Spice Cookies
1 cup (2 sticks) margarine or butter
1 3/4 cups flour
1 1/4 cups firmly packed brown sugar
1 tsp. baking soda
1/2 cup granulated sugar
1/2 tsp. salt (optional)
2 eggs
2 1/2 cups Quaker Oats (quick or old fashioned)
2 Tbs. milk
2 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup raisins

Heat oven to 375 degrees. Beat butter and sugars until creamy. Add eggs, milk and vanilla: beat well. Add flour, baking soda and salt: mix well. Stir in oats and raisins. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for chewy cookie or 12 to 13 minutes for a crisp cookie.

Cool 1 minute on cookie sheet: remove to wire rack. Cool completely. Makes about 5 dozen cookies.

For Easy Bar Cookies. Press dough onto bottom of not greased 13 X 9" baking pan. Bake about 35 to 40 minutes or until light golden brown. Cool completely: cut into bars. About 3 dozen.

SWEET AND SOUR BROCCOLI AND BABY CORN

1 lb. broccoli, cut into flowerets and 1 inch pieces (4 cups)
1 TBS lemon juice
1 TBS ketchup
1 tsp. cornstarch
1 tsp. finely chopped garlic
1 tsp. cold water
1 tsp. grated lemon peel
1 TBS fat-free reduced chicken broth
¼ tsp. salt
1 TBS honey
1 cup canned baby corn, rinsed & drained

Cut any broccoli stems more than one inch wide lengthwise in half. Place broccoli in boiling water; heat to boiling. Boil one minute; drain. Immediately rinse with cold water; drain. Mix cornstarch and cold water. Heat broth, honey, lemon juice, ketchup, garlic, lemon peel and salt to boiling in nonstick wok or 12 inch skillet, stirring frequently. Stir in cornstarch mixture. Cook and stir about one minute or until thickened. Stir in red pepper. Add broccoli and corn; cook and stir about 30 seconds or until heated through.

QUICK BEEF TIPS AND VEGETABLES

½ lb. beef boneless sirloin tip steak
1 TBS water
1 package (16 oz.) frozen mixed vegetables with snap pea pods (not snow pea pods)
¼ cup stir-fry sauce with garlic & ginger
2 cups hot cooked rice

Trim fat from beef. Cut beef into ½ inch cubes. Spray nonstick wok or 12 inch skillet with not-stick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 minutes or until brown. Add vegetables and water; stir-fry 1 minute. Stir in stir-fry sauce until well mixed; reduce heat to medium . Cover and cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender. Serve over rice. (I make my own sauce by mixing approximately ½ cup oyster sauce, 2 TBS soy sauce, 2 TBS cooking wine, sherry or lemon juice).

SPICY SHREDDED CHICKEN AND VEGETABLES

1/3 cup fat-free chicken broth
1 TBS brown bean sauce
½ lb. skinless, boneless chicken breast halves
2 tsp. sugar
2 tsp. chile puree with garlic
2 cups broccoli slaw or coleslaw mix
1 tsp. finely chopped gingerroot
½ medium red bell pepper, cut into 2 X ¼ inch pieces (1/2 cup)
4 cups hot cooked rice

Heat broth to boiling in 10 inch skillet. Add chicken; reduce heat to medium-low. Cover and cook about 8 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from broth; reserve broth. Cool chicken 5 minutes. Cut chicken into 2 inch pieces. Shred pieces with two knives or forks.
Spray nonstick wok or 12 inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add broccoli slaw; stir-fry about 2 minutes until crisp-tender. Add bell pepper and chicken; stir-fry one minute. Stir bean sauce, sugar, chile puree and gingerroot into reserved broth. Pour into wok; stir-fry about 1 minute or until heated through. Serve over rice.

COCONUT CURRY CHICKEN

1 TBS curry powder
1 medium green bell pepper, cut into ¾” squares (1 cup)
¾ lb. skinless, boneless chicken breast halves
1 tsp. vegetable oil
1/3 cup reduced-fat (lite) coconut milk
1 small onion, cut into 2 X ¼” strips
1 TBS brown sauce
1 small zucchini, cut into ¼” slices
1 tsp. grated gingerroot
½ tsp. salt
1 TBS shredded coconut, toasted

Rub curry powder on chicken. Cut chicken into ¾” pieces. Let stand 10 minutes. Spray nonstick wok or 12” skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add chicken; stir-fry 2 minutes. Move chicken to side of wok. Add oil to center of wok. Add onion, zucchini and bell pepper; stir-fry 2 minutes. Add coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce coats vegetables and chicken and is heated through. Sprinkle with toasted coconut.

Chicken Lo Mein

½ lb. Skinless, boneless chicken breast halves
2 tsp. Cornstarch
½ lb. Snap pea pods, strings removes (2 cups)
1 tsp. Sugar
6 oz. baby-cut carrots, cut lengthwise into ¼” sticks (1 cup)
2 tsp. Water
1/3 cup fat-free chicken broth
½ package (9oz. Size) refrigerated linguine, cut into 2” pieces
1 TBS soy sauce
4 cloves garlic, finely chopped
2 tsp. Finely chopped gingerroot
toasted sesame seeds, if desired.

Cut chicken breast halves lengthwise into 2 inch pieces; cut pieces crosswise into ½ inch strips. Heat 2 quarts water to boiling in 3 quart saucepan. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or until linguine is just tender; drain. Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch mixture. Spray nonstick wok or 12” skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add chicken; stir-fry about 2 minutes or until chicken is white. Stir broth mixture; stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seeds, if desired.

MEXICAN BEAN SOUP WITH TORTILLA NOODLES

2 cups FAT-free broth
2 cans (16 oz) kidney beans, drained
2 cups water
1 can chopped green chilies
3 T dried onion or one fresh
1 T. chili powder
2 cans (16 oz.) tomatoes, undrained
1 t. whole cumin seed
2 cups chopped zucchini
1 t. dried oregano leaves
2 cans (16 oz) chick peas or black beans, drained
no-oil tortilla chips
1 T minced garlic

Add all ingredients together in soup pot. Cover and bring to boiling point. Reduce heat and simmer 30 minutes. Serve each bowl with a handful of chips on top. Let stand until chips are soft and noodle-like. Serves 8 2 GRAMS FAT. Some of my family like to serve the soup over rice instead of using the tortilla chips.