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This is my favorite recipe since my college days in "70s!
Delicious, easy and fun to make. Seems to be a hit with folks of all ages. Recipe Melt ½ cup butter in 13 x 9 x 2 pan Then add in layers:
Pour over the top 1 can Eagle Brand sweetened condensed milk. Do Not Mix Bake at 325 degrees for 25 – 30 minutes. Cut in small squares when warm.
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My children's favorite meal when they think about the many student pot lucks and soccer team meals had growing up. I doctored the recipe from my dear therapist colleague (Ms. Marty Barlow).
Recipe Spray sides of dish Melt 2 or 3 TBSP butter or margarine in microwave (melt in dish you are baking in) Add 1½ to 2 cups of Plain Mac Add 1 quart of milk (not skim) Add 1 to 2 cups shredded cheese (med or sharp cheddar) Stir---add salt or pepper to taste Put in oven at 325 degrees for @ 2 hours. Till it looks like it’s getting brown. It takes 2 minutes to put together and 2 hours to slowly bake. Enjoy a taste of home. This recipe was a Saturday morning staple at Rachel's Bread, the bakery in Goshen, IN where Karina worked and a large portion of the Mennonites in Goshen spent their Saturday mornings.
Recipe 1/2 small onion, chopped and sautéed in vegetable oil 5 slides of bacon, chopped and fried 2 medium sweet potatoes, cooked with skin on until tender 3 green onions, chopped 2 oz Gruyere cheese, grated 1 1/2 cups grated cheese 8 eggs 1 1/4 cups cream, half and half, or milk (definitely recommend cream!) 1/2 teaspoon oregano salt and pepper to taste Preheat oven to 375 degrees. Grease a 9"x13" casserole dish. Sprinkle with sautéed onions. Layer with thinly sliced sweet potatoes, then bacon, green onions, Gruyere, and finally cheese. Whisk together 8 eggs and the cream. Stir in the spices. Pour over the sweet potato bacon mixture. Bake for 30-40 minutes, until set. Serves 8. Can be made the night before and baked in the morning. I have made quiches for years and they used to be watery because I tended to use skim milk and too much of it. This is a flexible recipe that you can put anything in as long as you get the proportions of egg and mild approximately right. Merlin and I converted a nephew who was really put off by the idea of egg pie for supper on one of our family beach weeks. We served it to The Next Generation (including the nephew) to good reviews many times.
Recipe 1 or more homemade or frozen (guess which one I usually use?) pie crust, unbaked. Scatter on the crust
Bake it at 350 until it does not look jiggly when you jiggle it. And/or, is reasonably firm in the center. Serve it; feel free to tinker with proportions, add an egg, etc. This has been a family favorite for years and even impressed my small group who are rather discerning ;-) Apple cake was big in the 70s and 80s. I think it may have been referred to in other areas as, for some reason, Roman Apple Cake. The lemon sauce is, in my view, totally necessary and should be made shortly before you serve it, still warm! (The cake is also good for breakfast!)
Recipe
Lemon sauce:
Stir over medium heat until thickened. If you need to thicken more, dissolve another tablespoon of cornstarch in a small amount of water and add while stirring. Let people add it warm right before they eat it. It can be reheated if needed. NOTE FOR BRITT: If this does not turn out well it is my fault and I expect you to call me and really let me have it. I am sharing the recipe of a Camrec favorite, Baked Oatmeal. As you will see the specific recipe isn't an old family recipe. However, I made this 4 times in July and this is the best.
Of course the rule for camp food is never skimp on sugar or fat so this is a treat. Recipe Ingredients: 3 cups rolled oats 1 cup brown sugar 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs ½ cup melted butter 2 teaspoons vanilla extract ¾ cup dried cranberries Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish. Step 3 Bake in preheated oven for 40 minutes. When asked, my grandson (age 4) said his favorite food is baked oatmeal -- not ice cream or cookies or doughnuts. I think this recipe is a great make-ahead main dish for a breakfast or brunch -- whole grain, protein, fiber, and delicious. Nice paired with a sausage/bacon and a fruit salad.
REMINDER: DON'T LEAVE THE US WITHOUT ENGLISH MEASURING TOOLS, INCLUDING A LB/KG SCALE! Recipe Mix 1/3 c vegetable oil 1/3 c brown sugar 1/3 c white sugar 2 eggs, beaten Add 3 c dry oats 1 ½ t cinnamon ½ t baking powder ½ t salt 1 c milk Pour into 7½X11” or 9X9” greased pan. Bake ~50m minutes @ 300. _____________________________________ BAKED OATMEAL WITH APPLES 2 2/3 c dry oats ½ c raisins (optional) ½ c brown sugar 1 t baking powder 1 t cinnamon ½ t salt ½ c walnuts, chopped (optional) 4 c milk 2 eggs, beaten 2 T butter, softened 2 c apple (Granny Smith), diced Mix dry ingredients. Mix wet ingredients. Combine mixtures. Fold in apple. Pour into 9X13” greased pan (glass best). Bake 45 minutes @ 350. Half recipe in 9X9” pan. Being a bachelor means finding a way to make multiple meals while using the least amount of cooking utensils. This one is a good one because it uses only one 6 quart pot and makes portable meals for a week (or more). You can modify bean ratios to your own liking mine are merely suggestions.
Recipe 1 onion diced 1lb ground chicken (or turkey or ground beef) 1 or 2 red bell peppers diced Throw these items into a 6qt pot along with chili spice and a little cumin and garlic and allow to cook down until meat is done. Then add: 1 can ea light & dark kidney beans, & garbanzo beans 2 cans of tomato sauce 2 cans of crushed tomatoes 1 cup of quinoa, uncooked Bring to a simmer, cover and let simmer for 45 minutes. Check for thickness and add water if needed. You can add more or less beans, the quinoa will supplement the chew of the meat or you can try it with no meat. GOOD LUCK! When I was in high school, my Saturday morning chore was to make pies for our family for the week. This Funny Cake Pie was one that I made every week without fail using this recipe from the Mennonite Community Cookbook. We often had it with coffee as a breakfast food. I still love it to this day. Recipe from Mennonite Community Cookbook  A favorite Dutch meal is pork chops, with fresh green beans, potatoes, and applesauce.
More thoughts of the Dutch life I have experienced: Always keep bathroom door closed (whether or not in use) You will have easy travel to many places Take advantage of local tours, etc. Dutch are very willing to answer questions Check out a local bookstore for recipe books with English conversions Enjoy your local library. Keep change handy for public bathroom saucers, which pays the person keeping them clean HEMA sells baked treats, cold cuts, breads, and dry goods, all for a good price. New Years Eve brings:
Stay curious and enjoy! Recipe A favorite Dutch meal is pork chops, with fresh green beans, potatoes, and applesauce. Pork chops and apples 4 loin chops 1⁄4 t sage 1 small onion sliced Fry one side of sage covered chops in a little oil for 5 minutes Add onion, turn chops and fry another 5 minutes in covered pan. Remove from pan, keeping warm on the counter. 2 sliced apples 1 c cider or apple juice 1 t brown sugar Simmer above with onions added for 5 minutes in covered pan 1 T cold water 2 t cornstarch Combine and stir into apples for 2 minutes after thicken Pea Soup Puree Top pork chops with apples and juices and serve. ******* Fresh green beans This easy and always delicious recipe was given to Dick’s sister by a local cook. Wash and remove stems from beans Bring water to a boil, and boil covered for 5 minutes. Turn heat off and let stand in water until ready to eat. Drain, stir in some butter, sprinkle with nutmeg and serve. (add salt to taste) ******* Potatoes Peel, quarter, boil for 20 minutes. Drain, add butter, a little milk, seasoning to taste, mash and serve. Can boil in salted water. (1-2 T butter, and I think 1⁄4 -1⁄2 c milk). You can buy all your fresh veggies, ready to cook from your local grocery store. Also delicious using rice instead of potatoes. Pea soup puree, erwtensoep, or snert is a popular winter meal in Holland. We ate it year round, it’s a one pot basic and healthy recipe.
Enjoy! Recipe 1 1⁄2 c split peas 6 c water 1 T margarine (or olive oil) 1⁄2 c onion 3” chunks)1 carrot 2 leeks ( or another onion ) 1 t salt 1⁄4 t white pepper 1 t sugar 1 bay leaf Bring peas to boil and drain Boil and then simmer for 2 hours, in 6 c fresh water Add rest of ingredients anytime , making sure they have at least 1⁄2 hour to simmer Remove bay leaf Serve with fresh crunchy bread I sometimes add a potato, bacon, metwurst (cut in 3 inch chunks) or ham. Can be pureed Dear Britt,
As you are starting a lovely new phase of your life and geographicly leaving your home and family, I wanted to share with you a recipe from a similar time in my life. I moved to Emory University in Atlanta, GA from Washington State, to get my Nursing degree. I had never done much cooking at home; Mom would mostly have me make the salad and set the table. She sent me off to Nursing school and my first apartment with the More with Less Cookbook mas nada! I met Bill, in the apartment next to mine, the day I moved in…eventually he and I were part of a small food co-op group so each person only had to cook dinner once a week. This recipe, a favorite submission of mine, came to be known in our family as Emory casserole and is a truly a family favorite now. I altered it almost immediately so it bears only a passing resemblance to the entry labeled Broccoli Rice in More with Less. When I cook this I am reminded of learning new skills, meeting wonderful new people in a really different culture😆, and the still fresh joy of falling in Love and getting to know my life mate. I wish for you all these joyful adventures and that you know how much we have appreciated having you as our pastor here at PMC. Sending you off with love, Kristen Conwell Recipe 4 c. cooked brown rice (I used long grain) 1/4 c. Butter or light olive oil 2 regular yellow onions or one very large one, chopped 1/2 c. slivered toasted almonds 1/2 can water chestnuts, cut into slivers (optional) 3 mounded teaspoons of hot or regular curry powder 1 1/2 t. salt 2, 7oz cans of chicken or equivalent from roasted chicken 1 1/2 c. mayonnaise (yup, not lo-cal😆) 4 c. Fresh chopped broccoli 1c. milk 1 1/2 c. Grated sharp cheddar cheese Toast the almonds in the oven @ 350 degrees until light brown. Steam broccoli until barely tender, drain. Sauté onions in butter until almost done then add curry powder, salt, and the almonds , until the onions are done and the mix is fragrant. Mix everything in a large bowl, put in a greased casserole and bake @ 350 for 45-60 minutes, or until slightly browned and a bit crunchy on the edges. Enjoy! This is a family favorite cold weather soup. This is very good warmed up the next day also.
Recipe 2 lbs. bulk sausage 1 cup chopped onion 1 cup chopped celery 2 cups water 1/4 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper 1 1/2 lbs. potato's (sliced like French fries) 3 cups milk 4 oz. cubed or shredded cheddar cheese Brown sausage in small pieces, remove from skillet. Pour off all but 1 teaspoon of grease. Place onions and celery in skillet and cook until tender. Place in a very large sauce pan or Dutch oven on range top: sausage, celery, onion, water, garlic powder, salt, pepper and potatoes. Bring to a boil and simmer for 20 minutes or until potatoes are tender. Stir in milk and cheese then heat to serving temperature. Garnish with chopped parsley. This is my go to recipe for chocolate chip cookies. I like them because they stay soft but they never stay around long.
Recipe Cream together: 1 cup butter or margarine 1/4 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 2 eggs 1 teaspoon vanilla Add 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups rolled oats 1-2 cups chocolate chips 1 cup chopped nuts (optional) Mix well, drop by teaspoon onto greased cookie sheet. Bake at 375 degrees for about 10 minutes. ENJOY Every good Norwegian has a beet salad recipe, here's mine!
Recipe Makes 4-5 servings 1 beet (6 oz.) 1 carrot (6 oz.) 1 apple (6 oz.) 1 cup chopped pecans, walnuts, or nut-substitute 1/2 cup shredded dried coconut (sweetened or unsweetened) 2 Tablespoons lemon juice 1 Tablespoon minced fresh ginger 1 Tablespoon Asian (toasted) sesame oil, or olive oil Chopped parsley Salt (or not) Peel and shred beet, carrot, apple. Combine in a bowl. Add everything else, then salt to taste This is the very best Macaroni and Cheese, passed down to me from my mother, Alice Wells Grondahl.
Recipe Boil 1 cup (4 oz.) macaroni in salted water. Drain Layer with 1 cup shredded cheese (1/2 Tillamook cheddar, 1/2 mozzarella) Blend 2 eggs, 3/4 cup milk, 1/4 teaspoon salt, 1 Tablespoon onion, dash tabasco. Pour over noodles, top with more cheese. Bake 40 minutes at 350 degrees Another great recipe from my mother, Alice Wells Grondahl
Recipe GOUGERE (Cheese puffs) Heat together: 1 cup milk 4 Tablespoons butter 1 teaspoon salt dark ground pepper Add 1 cup flour Stir until it forms a ball. Remove from heat, add 4 eggs, one at a time, beating well. Add 3 oz. Monterey Jack cheese, finely diced, 1 Tablespoon grated Parmesan cheese. Shape into puffs on a greased baking sheet. Sprinkle with more diced cheese , brush with milk. Bake at 375 degrees until puffed and brown (30-40 minutes) Will make 8 large or 12 medium puffs. If they have to wait a bit, prick to let out steam and keep hot in oven. Another great hand-me-down recipe from my good-cook mother, Alice Wells Grondahl.
Recipe 1 cup brown sugar 1 cup white sugar 1 cup shortening 2 eggs 2 cups flour 1 teaspoon baking soda 1/2 teaspoon baking power 1/2 teaspoon salt 1 cup coconut 2 cups Krispy rice cereal 2 cups rolled oats Mix well and drop on cookie sheet by teaspoonfuls. Bake at 375 degrees (12-15 minutes?) Another hand-me-down recipe from my good-cook mother, Alice Wells Grondahl.
Recipe 1/2 cup shortening 1 cup brown sugar 1/2 cup molasses Add: 1/2 cup milk 1 teaspoon vinegar Add: 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon Drop on cookie sheet by tablespoons; flatten and add RAISINS for facial features. Bake at 375 degrees for 1-12 minutes. Leave on the sheet for a minute or so. A Story
I grew up eating this delicious cheesecake. My mom found the recipe in the Washington Post, submitted by Oregon Senator, Mark Hatfield. Growing up outside Washington D.C., we always respected Senator Hatfield at least in part because he sponsored the Peace Tax Fund when few others would. Recipe Crust: 2 cups of crushed graham crackers (1 pack) 1/2 c. melted butter 1/3 c. sugar Filling: 3 8 oz. packages of cream cheese 3. eggs 1 1/8 cups sugar 1 1/2 tsp vanilla extract 1 1/2 tsp almond extract Topping: 2 cups sour cream 2 Tbsp. sugar 1 tsp vanilla Mix the crust ingredients and press them into the bottom of a springform pan. Bake 10 min. at 400° and cool slightly before adding filling. Blend filling ingredients, then beat at medium speed for 10 minutes., scraping the sides and bottom of the bowl frequently. (If you use a hand mixer, increase beating time to 15 minutes.) Pour mixture into your baked graham cracker crust. Bake for 40-50 minutes at 325°. Remove cake from oven. Don't worry, it won't fall more than a fraction of an inch. Let cake cool at least an hour. In a smaller bowl whip the topping ingredients at medium speed for 5 minutes. Spread on cooled cake and bake again for 7 minutes at 450°. Chill overnight. Enjoy! A Story
My favorite breakfast is waffles. I have sought to find a recipe that I considered "somewhat" healthy. I've been making this one for several years. I 've experimented with various grains. I landed on a combination of spelt flour and oat flour. . Recipe 1/2 cup warm water 1 Tablespoon yeast 1/2 cup butter 2 cups buttermilk 1 teaspoon salt 2 Tablespoons sugar 1 cup spelt flour 2 cups oat flour Next Day Add.... 2 large eggs 1/2 teaspoon baking soda 1 teaspoon vanilla Combine yeast in warm water with 1 tablespoon sugar. Let it set about 10 minutes until it foams. Melt butter and add to warmed buttermilk along with salt and remaining 1 tablespoon of sugar. cool to warm. Stir in yeast. Add flour and stir until thick and shaggy. Cover the bowl with plastic wrap and leave on the counter overnight. Next morning add the eggs, baking soda and vanilla and combine. Make sure the waffle iron is hot before adding the batter. I serve them with my homemade applesauce and maple syrup. Enjoy! A Story
This entrée is a family favorite I inherited when I married a Mennonite from Pennsylvania where it is very popular. We usually pair with scalloped potatoes. You can form into one or two loaves. Great later for sandwiches. Local interest: Oregon law does not permit butchers to mix raw and cooked or smoked meats together in their machines which are enormous and not so easily adapted to small requests. I found the best independent (as opposed to large chain) meat markets will do this for me with advance notice. Recipe Ingredients Loaf: • 2 lbs. smoked ham • 1 lb. fresh pork • 2 c fine cracker crumbs or dry bread crumbs (I prefer cracker) • 2 c milk • 2 eggs lightly beaten Sauce: • 1/2 c sugar • 1/4 c vinegar • 1/2 c water • 1 t dry mustard Directions Loaf: Have smoked ham and fresh pork ground together. Combine with all remaining ingredients and shape into a loaf. Cover with sauce. Sauce: Combine all ingredients for sauce in a saucepan and bring to a boil. Use to baste the loaf gradually until all has been used. Then dip from around pan until done. Bake loaf in uncovered roaster at 350 degrees for 1 1/2 hours. Let rest a few minutes. Slice to serve. Servings: 8 - 1 0 servings Notes: Made with The Recipe Box. http://www.therecipeboxapp.com/ We only discovered this recipe recently -- during the heat dome of 2021! It has already become a family favorite.! And yes- it is a soup made with watermelon!!
Your Recipe serves 4-6 Ingredients 4 cups seedless watermelon, cubed 1 English cucumber diced 3 medium tomatoes, diced 1 small red or yellow pepper diced 1 garlic clove small handful basil 3-4 tablespoons red wine vinegar 3 tablespoons olive oil 1 teaspoon sea salt or to taste 1/2 teaspoon freshly ground black pepper Put all ingredients into a blender and blend until smooth. (you can also put ingredients into a large bowl and use an immersion blender) Chill for 30 minutes or longer. Enjoy! WARNING! Do NOT wake up and think about this in the middle of the night!! :)
Dangerous Microwave Nut Brittle (because it is ready in about 20 minutes) 1 cup granulated sugar (or ANY dry sugar) 1/2 cup light corn syrup (or ANY liquid sugar) 1 cup salted roasted peanuts (or ANY type of see or nut) 1 Tbsp butter 1 tsp vanilla extract 1 tsp baking soda (optional only if you want it fluffy Grease a cookie sheet, or line it with parchment paper. Add the sugar and corn syrup to a large microwave safe bowl. You want it at least about 4 cups in size. Stir them together till combined. Microwave the bowl for 4 minutes, then stir it all together again. Stir in the peanuts and microwave the bowl again for 3 to 4 minutes. Stir it all together. Add the butter and vanilla extract and microwave for another 1 to 2 minutes, until the mixture is a nice golden color. You don't want it to dark brown, if it is a dark brown color that means it is burnt. You can check it after 1 minute, to make sure. Stir in the baking soda. The mixture may raise up, and get a little poofy. Skip the baking soda if you want thin pieces. Spoon the brittle out onto the prepared pan. Tip the pan around to help the brittle spread, and thin out. You don't want to touch it too much with a spatula as that will cause the nice air bubbles that formed from the baking soda to pop, and it won't be the nice light texture. ** Let the brittle harden for 30 minutes to 1 hour, until it is solid. Then break it into pieces. If you are a brittle lover, skip the last step and EAT as soon as it is cool enough! A Story
This was a favorite of my Aunt Alice Yoder. She shared this story. Anna was an older woman who liked to go barefooted, and often did when she went down the familiar path to clean the Mennonite Church in Denbigh, Virginia. We would see her going on this weekly errand. She earned money this way to send her son, who was training to be a doctor, to medical school. There were two Annas in our community, so our quaint way of distinguishing them was to add the husband’s name onto their names to identify them. Thus she became Anna Mose. Source: Grace Herr from her Aunt Alice Recipe Ingredients 3 c flour ½ tsp salt 2 tsp nutmeg 2 tsp cinnamon ½ tsp cloves 1 ½ dark brown sugar, packed ½ c vegetable oil 2 c thick applesauce ¼ c warm water 2 tsp baking soda 2 c raisins 1 ½ - 2 c coarsely chopped nuts 1 c candied cherries, halved Directions Sift the first five ingredients; set aside. In a large bowl, mix together sugar, oil, and applesauce. Dissolve the baking soda in warm water and add to the wet mixture along with the dry ingredients. Mix a little flour with the fruit and nuts so they don’t stick together, then add to the batter. Pour into large greased and floured tube pan and bake at 325 ° for one hour and 20 minutes. (Line the bottom of the pan with parchment. Important.) This does not need icing, but a bit of powdered sugar/butter icing studded with cherries and nuts is pretty. Notes Made with The Recipe Box. http://www.therecipeboxapp.com/ |
