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Meat Marinade


Ingredients

1 tablespoon dry mustard
1 tablespoon prepared mustard
4
tablespoon unseasoned meat tenderizer
1/4 teaspoon garlic
powder
4 tablespoon Worcestershire sauce
1 (10 oz.) soy
sauce
6 dashes Tabasco sauce
6 tablespoon lemon
juice
1/3 cup vinegar
1/3 cup salad oil
1/4 cup water

Instructions

Mix all ingredients together. Can be stored in refrigerator for
up to one year. For grilled roast: Marinate blade cut roast
overnight turning occasionally. Grill until tender 45 to 60
minutes.

Beef Casserole


Ingredients

1-2 lb. pkg. ground beef or chunk
Onion powder
Garlic
powder
Salt and pepper
1 (3 oz.) jar spaghetti sauce
4-6
cup egg noodles
1 (8 oz.) sharp cheddar
1 carrot
1 green
pepper

Instructions

Cook the egg noodles according to the directions on the package.
Next drain the egg noodles. Fry the ground beef in skillet.
Season with 1 teaspoon of onion powder garlic powder salt and
pepper. Cook until brown. Mix the noodles and meat together in
the boiler. Grate the cheese green pepper and carrot. Stir in
tomato sauce. Add 1/4 cup water and mix well. Next pour into
the baking dish. Grate the remaining cheese over casserole.
Cook at 350 degrees for 30 minutes.

Chocolate Chip Peanut Cookies


Ingredients

1 1/4 cup flour
1/2 teaspoon salt
1 cup chunky peanut
butter
1/4 lb. room temp. butter
1/2 cup granulated
sugar
1/2 teaspoon baking soda
1/2 cup brown sugar
1/2
teaspoon vanilla
1 egg
6 oz. chocolate chips (1 c.)

Instructions

Heat the oven to 350 degrees. Combine flour soda and salt.
Cream the peanut butter and butter. Beat in the sugars and then
the vanilla and egg. Beat in the flour mixture. Stir in the
chocolate chips. Spoon the dough by rounded tablespoon onto
ungreased cookie sheets and flatten slightly. Bake until edges
of the cookies start to brown and the kitchen fills with the
smell of homemade cookies 8 to 10 minutes. Makes about 3 dozen.

Poppy Seed Loaf


Ingredients

1 lemon cake mix
1 (3 oz.) instant lemon pudding
1 cup hot
water
1/2 cup oil
4 eggs
1/4 cup poppy seed

Instructions

Beat 4 minutes add poppy seed. Bake in greased and floured pans.
Makes 1 large loaf or 3 small loaves. Bake at 350 degrees until
toothpick in center comes out clean and loaf is brown.

Old South Caramel Cake


Ingredients

3
1/2 cups all-purpose flour sifted twice before
measuring
2 teaspoons baking powder
1 cup butter
softened
2 cups granulated sugar
6 eggs
1 cup milk
1
teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees F. Butter two 9-inch layer cake pans
and line the bottoms with parchment or wax paper. Butter the wax
paper. Sift flour with baking powder and set aside. In a large
mixing bowl cream butter until fluffy then gradually add sugar
beating until creamy. Add eggs one at a time and beat in
thoroughly. Add flour mixture alternately with the milk beginning
and ending with dry ingredients. Stir well after each addition
but do not over-mix. Stir in vanilla extract. Turn the batter
into the prepared pans. Bake until the tops of the layers spring
back when lightly touched about 3 5 minutes. When the cake is
done cool 10 minutes in the pans then turn out onto cake racks to
cool completely. Caramel Frosting 3 cups firmly packed
brown sugar 2 cups milk 4 tablespoons butter 2 teaspoons vanilla
extract Combine brown sugar and milk in a large saucepan. Bring
to a boil and cook stirring constantly to soft-ball stage (23 4
degrees F to 240 degrees F). Remove from heat add butter and
vanilla extract and beat at high speed until thick enough to hold
to the cake when spread. If the frosting becomes too thick beat
in a few drops of hot water. Spread Caramel Frosting over one
layer of the cake top with the other layer and cover the top and
sides of the entire cake with the remaining frosting.

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