Category Archives: Recipes

Desserts, Pies, Recipes

CHOCOLATE ANGEL PIE

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2 Egg Whites 1/8 tsp. Salt
1/8 tsp. Cream of tartar 1/2 C. Sugar
1/2 C. finely chopped Walnuts of Pecans 1/2 tsp. Vanilla
1 pkg. baker’s German’s Sweet Chocolate 3 Tbsp. Water
1 tsp. Vanilla 1 C. Whipping Cream

Combine egg whites, salt, and cream of tarter and beat until foamy.  Add the sugar, 2 tbsp. at a time, beating well after each addition.  Continue beating until very stiff peaks will form.  Fold in the nuts and 1/2 tsp. of vanilla.

Spoon into lightly greased 8-in. pie pan and make a nest-like shell, building up the sides to about 1/2 in. above the pan.  Bake in a slow oven (300 degrees) 50-55 min. Cool.

Melt chocolate in water over low heat, stirring constantly.  Cool until thickened.  Add 1 tsp. vanilla.  Then whip cream and fold in the chocolate mixture.  Pile into meringue shell.  Chill for about 2 hours.  Makes 6-8 delicious servings.

Desserts, Pies, Recipes

PUMPKIN PIE

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Ingredients:

1 large can pumpkin or 2-15oz cans any brand

3 tbsp. melted butter

1 c. Lt. brown sugar

1 c. white sugar

4 Eggs well beaten

2 tbsp. molasses

2 tsp. cinnamon

3/4 tsp. ginger

1/2 tsp. nutmeg

1-1/4 tsp. salt

1-1/2 c. evaporated milk

Directions:

Add all ingredients to pumpkin in order given.  Stir til well blended.  Pour into 2 deep dish unbaked pie shells.   Bake at 450 for 10 min. Then set oven to 325 and bake an additional 30 min.

 

 

Desserts, Fruit Desserts, Recipes

POPE’S CAFFETERIA NUT TORTE

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3 Egg Whites (room temp.) 1/8 tsp. Cream of Tartar
1/2 C. White Sugar 1/2 C. Brown Sugar
1 tsp. Vanilla 1/4 tsp. Almond Extract
3/4 C. Graham Crackers finely crushed 2 tbsp. Chopped Nuts
1 Banana 1 C. Whipped Cream
Slivered Toasted Almonds Maraschino Cherries

Beat egg whites with cream of tartar to soft peaks.

Sift together the two sugars and slowly add to egg whites, beating with each addition until stiff and glossy.  Add vanilla and almond extract.

Combine graham crackers and nuts and sprinkle over egg whites and gently fold  into mixture.

Place batter in grease 8 inch cake pan and bake for 30 min. at 300 degrees.  Will be light in color when done.  Cool in pan.

Slice bananas and arrange on top of cooled torte which has been removed from pan.   Whip cream and decorate top and sides of torte.  Garnish with almonds and cut up cherries.

Desserts, Pies, Recipes

Walnut or Pecan Pie

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1/2 cup melted butter 1/2 cup sugar
1 cup light corn syrup 1/8 tsp. salt
1 C. Walnuts or Pecans 3 Eggs
1 tsp. Vanilla 9  in. unbaked pie crust

Beat 3 Eggs.

Add melted butter, sugar and syrup and cream well.  Add salt and vanilla and blend.  Stir in nuts and pour into unbaked 9 in. pie crust.

Bake in moderate 350 degree oven 50 min. or till knife comes out clean.   Cool.

Recipes, Soups, Stews, Chowders

Chicken Noodle Soup

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1 Whole or cut-up Chicken 7 qts. Water
3 Ribs Celery 6 or 7 Baby Carrots
1 Large onion peeled and quartered Salt and Pepper to taste
   

Place chicken in water, add celery, carrots and onion.  Salt and pepper to create a good broth.

Boil for 2-3 hours.  Remove all from broth.  Set aside to cool.  Once chicken is cooled  remove skin  and break or cut meat into small pieces.  Mash vegetables slightly if you like.  Boil 1-2 bags of wide flat noodles in broth 20-30 min.  Return chicken and vegetables to broth.  Add more salt and pepper if needed.  When using 2 bags of noodles I ended up with enough soup to feed 8 people several bowls and still had 2 gal. of soup left over.  So adjust this recipe to suit your needs and wants.  Everyone here is crazy about it.

Main Dishes, Recipes, Salads, Seafood

Judy’s Shrimp Salad

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4-6 Servings Prep/Total Time: 20 Min. + Chilling

Ingredients

1 Lb. Med. cooked shrimp (frozen cleaned and deveined)

2 green onions sliced thin

1/4-1/3 red pepper chopped

5-6 sm. Mushrooms sliced

2 tbsp. parsley

3/4 cup finely shredded cheddar cheese

3/4 cup finely shredded mossarella cheese

1/2 cup olive oil

1/4 cup lemon juice

1/2 tsp. salt

1/2 tsp. dill weed

1/4 tsp. pepper

Directions

Thaw shrimp in refrigerator overnight.  Soak in salt water to finish thawing and then rinse and drain.  Remove tails and cut in half.  Lay on paper towels to dry.  Prepare the vegetables and mushrooms while the shrimp dries.  Combine shrimp, vegetables, mushrooms and cheeses gently stirring.

 

Mix Olive Oil, Lemon Juice, salt, dill weed and pepper.  Pour over shrimp salad and gently blend.  Chill several hours to allow flavors to meld.  I concocted this recipe to eat as a side dish and everyone really liked it.  Can also be used as a main dish when looking for something cool in the summer.

Suggestion

Serve over a bed of fresh greens and sliced tomatoes for a main dish.

Recipes, Side Dishes

Broccoli- Rice Casserole

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This is a traditional side dish at our Thanksgiving feasts.  It also works well in a crock pot just so long as you make the rice separately and add it already cooked.  Rice doesn’t cook well in a crock pot.

1 C. Chopped Celery 

1 C. Chopped Onion

Saute in 1 stick margarine or butter

 1 (10 oz.)Pkg. Frozen Chopped Broccoli cooked and drained
1 1/2 C. Cooked Rice (1/2 c. raw rice w/ 1c. Water 1 Can Cream of Chicken Soup 

 
8 oz. Jar Cheese Whiz 

 

 2/3 C. Water

 

Combine all and bake in 1 1/2 qt. casserole at 350 degrees for 30 min.

Cookie Bars, Desserts, Recipes

Caramel Praline Cheesecake Bars

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Makes 36 Bars

Base and Topping

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1/2 cup toffee bits

Filling

2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 Egg
  1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
  2. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
  3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
  4. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Desserts, Fruit Desserts, Pies, Recipes

Banana Split Dessert Pizza 

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Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
1/2 cup sour cream
6 tablespoons lemon juice, divided
1 teaspoon vanilla extract
1/2 cup butter, plus 1 tbsp., softened, divided
1/4 cup firmly packed brown sugar
1 cup Pillsbury BEST® All Purpose Flour
3/4 cup chopped nuts, plus additional for garnish
3 medium bananas, sliced, divided
1 (8 oz.) can sliced pineapple, drained, halved
12 maraschino cherries, drained, patted dry
1 (1 oz.) square semi-sweet chocolate

Preparation Directions:

1. HEAT oven to 375°F. Spray pizza pan or baking sheet lightly with no-stick cooking spray.
2. COMBINE sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill.
3. BEAT 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well. Press dough into 12-inch circle on prepared pizza pan or baking sheet, forming rim around edge. Prick with fork.
4. BAKE 10 to 12 minutes or until golden brown. Cool.
5. ARRANGE 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
6. MELT chocolate with remaining 1 tablespoon butter in small saucepan over low heat; drizzle over pie. Chill thoroughly.
TIP Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten the same day as assembled.