Gram

&

Grampy

Burr’s

 

Family Cookbook

 

 

 March 2009

 Senior Edition (Large Print)

 

   This collection of family recipes was compiled and edited by Al and Donna Burr. Each contributor is listed at the bottom of the recipe page. We appreciate everyone sharing their recipes.

We have not had the opportunity to try all of the dishes (other than our own) but they all sound interesting and we look forward to experimenting with them.

I tried my best to transcribe the recipes as closely as possible to the contributor’s version but in some cases I structured them a little differently to make them easier to understand. However, I did not alter any of the ingredients. In a few cases, I added some “Editor’s notes” to offer some clarification or alternative suggestion.

Donna and I hope that you enjoy these recipes and we welcome any comments or questions about the ones that we contributed.


Grampy Burr & Assistant Chef Carlyn Cox
Preparing Thanksgiving Dinner
November 27, 2008


Table of Contents

Amaretto Cake

Apple Dumplins

Apple Oatmeal Crisp

Banana-Cream Cheesecake

Banana Nut Bread (1 loaf)

Banana Nut Bread (3 mini-loaves)

Carlene’s Brownies

Butternut Squash Pie

Carlene’s Butterscotch Cream Pie

Caramel Cheesecake Bars

Carmel Corn

Mamoo’s Cheese Squares

Cheesy Apple Casserole

Chocolate Cake Frosting

Chocolate Cake Pudding Special

Chocolate Chocolate Mousse Cake

Carlene’s Chocolate Cream Pie

Carlene’s Chocolate Fudge

Chocolate Pudding

Christmas Nut Cake

Coca Cola Cake

Coconut Chess Squares

Coconut Cream Pie

Coconut Pie

Coconut Pound Cake

Coffee Cake Crunch

Double Raisin Bread Pudding

Easy Key Lime Pie

Four Layer Dessert

French Quarter Strawberry Cheesecake

Lemon Icebox Pie

Marie’s Punch Recipes

Milkless, Eggless, & Butterless Cake

Moist Caramel Apple Cake

Orange Slice Cake

Original Banana Pudding

Pat’s Chocolate Cake

Peach Cobbler

Peanut Butter Candy

Peanut Butter Cream Cheese Pie

Pineapple & Lime Sherbet Punch

Donna’s Pistachio Salad

Rich Cocoa Fudge

Strawberry Pretzel Salad

Sunset Cake

Tiramisu Cheesecake

Carlene’s Vanilla Cream Pie

Carlene’s Baked Beans

Barbecue Sauce

Tim's Great Barbecue Sauce

Carlene’s Beef Stew

Chicken and Wild Rice Soup

Chicken Fajitas

Chicken Bow Tie Pasta

Conestoga Yeast Rolls

Corn Crunch Salad

Creamy Chicken Tortilla Soup

Holiday Peas and Rice

Jean’s Shrimp Mold

Jennifer’s Chili

Macaroni & Cheese

Meat Loaf

Porcupine Meatballs

Pot Roast

Carlene’s Potato Salad

Grampy’s Slow Cooked Prime Rib

Ranch Chicken Cheese Ball

Salmon Patties

Salmon Spread

Donna’s Salsa Chicken

Scalloped Potatoes

Smothered Chicken Enchiladas

Southern Cornbread

Donna’s Spaghetti Meat Sauce

Spicy Chili

Squash Soufflé

Sweet Potatoes with Grampy’s Secret Sauce

Taco Dip

Texas Chili Beef

Thanksgiving Roast Turkey

Tortilla Soup

Turkey Dressing

Veg All Casserole

White Bean Chicken Chili

White Beans & Sausage

Amaretto Cake

1 cup sliced almonds

1 (2-layer) package yellow cake mix

1 (4-ounce) package vanilla instant pudding mix

4 eggs

1/2 cup amaretto liqueur

1/2 cup vegetable oil

1/2 cup cold water

Preheat oven to 350 degrees. Sprinkle the almonds in a greased and floured 12-cup tube pan or Bundt pan. Combine the cake mix, pudding mix, eggs, amaretto, oil and cold water in a bowl and mix well. Spoon into the prepared pan. Bake for 1 hour. Cool in the pan for 10 minutes. Invert onto a serving plate. Pierce the cake several times with a skewer. Drizzle Amaretto Glaze over the cake. Note: The entire quantity of the glaze is not required. Apply as much as possible without making a mess!

Amaretto glaze

1/2 cup butter

1 cup sugar

1/2 cup amaretto liqueur

Combine the butter, sugar and amaretto in a saucepan. Cook over medium heat for 5 minutes or until of glaze consistency, stirring constantly.

Contributed by Al Burr


Apple Dumplins

2 Granny Smith apples; peeled, cored & quartered

Crescent rolls (uncooked) package of 8

1/2 cup sugar

1 cup Sprite or 7 Up

1 stick butter, melted

Cinnamon (optional)

Wrap a crescent roll around each of the apple quarters. Place in a 9x13 baking dish. Mix butter, sugar, and Sprite together and pour mixture over the rolls. Bake 45 minutes at 350 degrees. Sprinkle with cinnamon if desired.


Contributed by Mary Burr


Apple Oatmeal Crisp

1 cup brown sugar

1 cup rolled oats

1 cup all-purpose flour

1/2 cup butter, melted

3 cups apples, peeled, cored and chopped

1/2 cup white sugar

2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Lightly grease an 8- inch square pan.

In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly.

Place half of crumb mixture in pan. Spread apples evenly over crumb mixture.

Sprinkle with sugar and cinnamon; top with remaining crumb mixture.

Bake in preheated oven for 40 to 45 minutes, or until golden brown. Makes about eight servings.

Contributed by Al Burr


Banana-Cream Cheesecake

1 pkg. (2-layer size) white cake mix, divided

4 eggs, divided

3 Tbsp. oil

2/3 cup packed brown sugar, divided

2 bananas, sliced

2 pkg. (8 oz. each) Philadelphia Cream Cheese,

    softened

2 Tbsp. lemon juice

1 1/2cups milk

1 1/2 cups thawed Cool Whip Whipped Topping

Heat oven to 300°F. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer. (Mixture will be crumbly.) Press onto bottom and 1 inch up sides of greased 13x9-inch baking pan; top with bananas. Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 min. Blend in milk. (Batter will be thin.) Pour into crust. Bake 45 to 50 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping. Refrigerate leftovers.

Contributed by Al Burr


Banana Nut Bread (1 loaf)

Sift together:

1 1/2 cups White Lily unbleached all-purpose bread flour

1 tsp. baking soda

1 tsp. salt

Blend in large bowl:

1/3 cup oil

3/4 cup brown sugar

1 cup mashed bananas (2 or 3)

2 eggs

1/3 cup milk

1 tsp. vanilla extract

1 tsp. Allspice

Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.

Stir dry ingredients into banana mixture and add 1/2 cup chopped walnuts. Pour into prepared loaf pan. Bake at 350 degrees F. for 1 hour or until a wooden pick comes out clean. Turn out to cool on a wire rack. Wrap in foil to store.

Note: To make 3 mini-loaves see additional recipe in this cookbook.

Contributed by Donna Burr


Banana Nut Bread (3 mini-loaves)

Sift together:

3 cups White Lily unbleached all-purpose bread flour

2 tsp. baking soda

2 tsp. salt

Blend in large bowl:

2/3 cup oil

1 1/2 cups brown sugar

2 cups mashed bananas (4 to 6)

4 eggs

2/3 cup milk

2 tsp. vanilla extract

2 tsp. Allspice

Preheat oven to 350. Grease and flour three 8 x 3 3/4 x 2 1/2 loaf pans. This size pan can be found in most grocery stores in disposable aluminum foil.

Stir dry ingredients into banana mixture and add 1 cup chopped walnuts. Pour into prepared loaf pans (about 2 cups per pan).

Bake at 350 degrees F. for 1 hour or until a wooden pick comes out clean. Turn out to cool on a wire rack. Wrap in foil to store.

Contributed by Donna Burr


Carlene’s Brownies


1 1/2 cups self rising flour

2 cups sugar

10 Tbsp. cocoa

2 sticks margarine

4 eggs, unbeaten

2 tsp. vanilla

Combine ingredients and beat with mixer for 3 minutes. Pour into shallow baking dish and bake at 350 degrees for 25 minutes.


Contributed by Carlene Fleck


Butternut Squash Pie


3 cups butternut squash

3 cups sugar

2 tsp. cinnamon

1/2 tsp. nutmeg

4 cups milk

2 scant Tbsp. cornstarch

Pinch of cloves

4 eggs

2 Tbsp. butter, melted

1/2 tsp. ginger

1 tsp. salt

2 pie crusts

Wash squash, pare and cut into chunks. Place in blender and reduce to mush. Mix squash, eggs, and butter in large bowl. Mix spices, cornstarch and sugar together well in separate bowl, then add to squash. Add milk and mix well. Pour into pastry lined pie plates. Bake at 425 degrees for 10 minutes and then at 350 degrees for 1 hour or until pie is finished. Makes 2 large pies.


Contributed by Al Burr


Carlene’s Butterscotch Cream Pie

1/3 cup self rising flour

1 cup brown sugar

1/4 tsp. salt

2 cups milk

2 Tbsp. butter

3 slightly beaten egg yolks

1/2 tsp. vanilla extract

1 baked pastry shell (crust)

Mix flour, sugar, and salt thoroughly. Bring milk to scalding and gradually add to dry ingredients stirring constantly. Cook over double boiler until thick, about 15 minutes. Add butter and beaten egg yolks and cook 2 minutes longer. Cool and add vanilla extract. Pour into pie shell.

Contributed by Carlene Fleck


Caramel Cheesecake Bars

1 1/2 cups crushed Nilla Wafers (about 50 wafers)

1 cup chopped Planters Pecans, divided

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

1 cup Breakstone's or Knudsen Sour Cream

3 Tbsp. flour

1 Tbsp. vanilla

4 eggs

1/4 cup Kraft Caramel Topping

Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handles by crunching up extended foil; grease foil lining. Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 min. or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with Caramel topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.

Contributed by Al Burr


Carmel Corn

7 quarts popped popcorn (can use microwave popcorn .... 4 regular size bags will make 7 quarts)

1 cup packed brown sugar

1 cup butter

1/2 cup light Karo syrup

Stir brown sugar, butter and light Karo syrup together on stovetop. Bring it to a boil and simmer for 5 minutes. Remove from heat and add to this mixture:

1/2 tsp. Cream of tartar

1/2 tsp. Salt

Pour over and mix to cover all the popcorn. Spray two large baking pans with Pam and spread popcorn mix in it. Bake 1 hour at 200 degrees.


Contributed by Marie Burr


Mamoo’s Cheese Squares

Mix in a 9x13 pan:

1 box Duncan Hines Classic Yellow Cake Mix

1 stick soft margarine, cut up

1egg

Mix with hands (will be sticky and messy) until mixture is doughy. Press into bottom of pan.

In large mixing bowl, beat the following with a mixer:

3 eggs

8 ounce package Philadelphia Cream Cheese, cut-up

Add 1 box confectioner sugar and 1 teaspoon vanilla. Pour over dough in pan. Bake at 335 degrees F. for 40-45 minutes or until lightly browned on top.

Contributed by Ida Shurett


Cheesy Apple Casserole

1 1/3 cup butter

2/3 cup Velveeta

2 Cans sliced apples (Lucky Leaf brand)

11/3 cup sugar

1 cup self rising flour

Mix butter, cheese and sugar with mixer. Add flour and mix well. Put apples in a 9 x 13 dish that has been sprayed with oil.

Spread mixture on top of apples and bake on 350 for 30–40 minutes.

Editor’s note: Depending on your taste, the apples can be drained or you can include the juice. A good compromise is to drain one can and include the juice from the other. Lucky Leaf also makes an apple pie filling. This recipe uses their sliced apples, not the pie filling.

Although some folks may prefer the amount of butter specified, the recipe will work with a smaller amount. I have tried it with as little as 1 stick with good results; however, the dough was so stiff that it would challenge some mixers (I used a spoon to mix it.) It is also hard to spread with the reduced amount of butter.

Contributed by Sandra Burr


Chocolate Cake Frosting

2 cups sugar

4 Tbsp. cocoa

2/3 cup milk

1 Tbsp. shortening

1 Tbsp. Karo Syrup

3 Tbsp. butter

1 tsp. vanilla

Combine ingredients in a saucepan and boil for 2 minutes. Beat to right consistency and frost cake.

Editor’s note: This recipe is a little tricky. Cooking too long or letting it cool too long before using will make a big mess!

Contributed by Jim Fleck


Chocolate Cake Pudding Special


3/4 cup sugar

1 cup all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

2 tablespoons cocoa

1/2cup milk

3 tablespoons melted butter

1 teaspoon vanilla

TOPPING:

1/2 cup sugar

1/2 cup brown sugar

1/4 cup cocoa

1 1/2 cups water

Mix, bake and serve this all in the same pan. Mix sugar, flour, salt, baking powder and cocoa, making a batter by stirring in milk, melted butter and vanilla. Spread batter into a 9-inch square baking pan. Make topping by mixing together all dry ingredients then sprinkle over batter. Pour water over all and bake at 350 degrees for 45 minutes.


Contributed by Al Burr


Chocolate Chocolate Mousse Cake

1 (18.5 ounce) package chocolate cake mix

(Duncan Hines Devil’s Food works well)

1/2 cup water

1 (14 ounce) can sweetened condensed milk (Eagle Brand)

1 (3.4 ounce) package instant chocolate pudding mix

2 (1 ounce) squares semi-sweet chocolate, melted

1 cup heavy whipping cream

1.            Preheat oven to 350° F. Prepare and bake cake mix as package directs for two 9-inch layers. Cool and remove from pans.

2.            In large bowl, mix condensed milk and melted chocolate. Stir in water, then instant pudding until smooth. Chill for at least 30 minutes.

3.            Remove chocolate mixture from refrigerator, and stir to loosen. Whip cream until peaks form. Fold in whipped cream and return to refrigerator for at least an hour.

4.            Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse. Refrigerate until serving.

Contributed by Al Burr


Carlene’s Chocolate Cream Pie


1/3 cup self rising flour

1 cup sugar

1/4 tsp. salt

2 squares unsweetened chocolate

2 cups milk

2 Tbsp. butter

3 slightly beaten egg yolks

1/2 tsp. vanilla extract

1 baked pastry shell (crust)

Mix flour, sugar, and salt thoroughly. Bring milk to scalding and add 2 squares unsweetened chocolate. Stir until chocolate is melted. Gradually add to dry ingredients stirring constantly. Cook over double boiler until thick, about 15 minutes. Add butter and beaten egg yolks and cook 2 minutes longer. Cool and add vanilla extract. Pour into pie shell.


Contributed by Carlene Fleck


Carlene’s Chocolate Fudge


2/3 cup cocoa

3 cups sugar

1/2 tsp. salt

1 1/2cups milk

1/4 cup butter

1 tsp. vanilla

1/2 cup pecans or walnuts, chopped (optional)

Combine all ingredients in a saucepan and cook on medium heat stirring well until correct consistency. Test by dropping several drops of mixture into a cup of water. When the mixture forms a soft ball that stays together, it has cooked enough.


Contributed by Carlene Fleck


Chocolate Pudding

 

4 eggs (separated)

1 3/4 cups sugar

4 Tbs. cocoa

3/4 cup self-rising flour

Dash of salt

1 tsp. vanilla extract

1/2 stick margarine

5 1/4cups milk

1 box Nabisco vanilla wafers

Meringue:

4 egg whites

8 Tbs. sugar

Combine the milk and flour in a bowl and mix until the flour is COMPLETELY dissolved. In a saucepan, mix the egg yolks and remaining ingredients (except the Vanilla wafers and meringue ingredients). Add the milk and flour mixture. Heat over medium heat, stirring continuously so that the mixture does not stick. When the mixture has thickened suitably (like a thick gravy), pour part of it over a layer of Vanilla wafers in a casserole dish. Add another layer of Vanilla wafers and pour the remaining pudding over them. Unless you have an assistant, it works best to have the first layer of Vanilla wafers already arranged before you start cooking the pudding mixture.

The meringue is optional. If desired, beat egg whites with 8 Tbs. sugar until stiff. Spread on top of the pudding and bake at 425 for 10 minutes or until the meringue has lightly browned. The pudding can be served warm or chilled.

Contributed by Carlene Fleck


Christmas Nut Cake

1 pound dates, chopped

1 pound candied cherries, chopped

1 pound pecans, chopped

1/2 cup self-rising flour

3 cups self-rising flour

1 1/2 cups margarine or butter, softened

2 1/2 cups sugar

6 eggs

3 Tbsp. vanilla extract

Dredge the dates, candied cherries, and pecans with 1/2 cup flour and set aside. Cream the margarine and sugar in a mixer bowl until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla. Add the remaining 3 cups of flour, one cup at a time, beating well after each addition. Stir in the dates, candied cherries, and pecans. Spoon into a greased tube pan (see note below). Bake at 250 degrees for 2 hours or until the cake tests done. (An inserted toothpick will come out clean when done.)

This cake is good when aged like a fruitcake. Wrap the cake in a cheese cloth and sprinkle well with brandy, rum, or wine. Put into a container with a tight fitting lid and store in a cool location. About once a week, sprinkle the cheese cloth with more spirits to keep moist. The length of time to age the cake is not critical but about a month is good. If properly maintained and stored, the cake will last for several months.

Note: This recipe makes a considerable amount of batter. Tube pan sizes vary somewhat. DO NOT fill the pan to the top or you will be sorry! About 2/3 full is the most that will work.

Contributed by Al Burr


Coca Cola Cake

2 Cups Plain Flour

2 Cups Sugar

Put Into Mixing Bowl

MIX TO BOIL

1 Stick Butter

1 Cup Oil

3 Tablespoons cocoa

1 Cup of Coca Cola

Let come to Boil and Pour over Flour & Sugar

ADD l/2 Cup Buttermilk

1 Teaspoon Soda

2 Eggs

1 Teaspoon Vanilla

BATTER WILL BE THIN. Pour into Sheet Pan. ADD 1 1/2 Cups of Small Marshmallows on Top. BAKE until Marshmallows go into the cake at 350.

COCA COLA ICING

1/2 Cup of Butter

3 Tablespoons Cocoa

6 Tablespoons Coca Cola

Bring to Boil

ADD Box of Powdered Sugar

l Teaspoon Vanilla

1 Cup Chopped Nuts

Pour Over Cake in Pan While Both Are Still Warm. Cool and cut into squares.

Contributed by Ida Fulmer


Coconut Chess Squares

1 box yellow cake mix (Duncan Hines is good)

3 eggs

1 stick margarine (melted)

1 cup coconut

1 cup chopped pecans

8 oz. package cream cheese, softened

1/2 can (from a 15 oz. can) cream of coconut

1 box powdered sugar

Mix cake mix, 1 egg, melted margarine, coconut, and pecans together. The mixture will be stiff and crumbly. Pour the mixture evenly into a 13x9 pan and use the back of a spoon to pat down into a layer.

Beat cream cheese, 2 eggs, cream of coconut, and powdered sugar together. Pour evenly over top of cake mixture.

Bake at 350 degrees until golden brown on top (about 45 minutes).

Allow to cool completely and cut into small squares. (It tastes very good while still warm but is hard to cut and messy while warm.)

Editor’s note: If you like sweet desserts, coconut, and pecans, you will really like this recipe.

Contributed by Al Burr


Coconut Cream Pie


2 cups milk

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

3 egg yolks, beaten

1/4 teaspoon vanilla

2 tablespoons margarine

1 cup coconut

1 (9-inch) pie shell, baked

3 egg whites, at room temperature

1/4 cup plus 2 tablespoons sugar

In a medium bowl, microwave milk on high for 2 1/2 minutes. Combine 2/3 cup sugar, cornstarch and salt; stir into scalded milk. Microwave on high 2 minutes; stir. Blend small amount of hot milk mixture into beaten egg yolks; stir yolk mixture into hot milk mixture. Microwave on high 2 minutes. Add vanilla and margarine, stirring until margarine melts. Stir in coconut. Pour into pie shell. In a bowl, beat egg whites with electric mixer until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over pie, sealing to edge of pie shell. Bake at 300 degrees for 10-12 minutes, or until meringue is lightly browned.


Contributed by Donna Burr


Coconut Pie

3/4 cup sugar

3 Tbsp. corn starch

2 cups milk

3 egg yolks, beaten

1 tsp. vanilla extract

1 Tbsp. butter

1/2 can coconut

1 baked pie crust

Combine sugar, corn starch, and milk and cook over low heat until thick. Cool and add egg yolks. Cook for 8-10 minutes. Add vanilla, butter, and coconut. Pour into pie shell.

Contributed by Carlene Fleck


Coconut Pound Cake


1 1/2 cups Crisco shortening

2 1/2 cups sugar

5 large eggs

1 cup milk

1 tsp. baking powder

3 cups cake flour or plain flour

1/2 tsp. salt

1 Tbsp. coconut flavoring

1 can Angel Flake coconut

Cream sugar and Crisco for 10 minutes on high speed. Add eggs, one at a time. Add dry ingredients and milk alternately. Add flavoring and beat for 1 minute. Fold in coconut. Bake in a tube pan at 325 degrees, starting with a cold oven. (Do not preheat). Bake 1 hour and 20 minutes. Cool in the pan for 20 minutes before removing.


Contributed by Estelle Burr Grill Johnston


Coffee Cake Crunch


3/4 cup walnut pieces

1 1/2 cups sugar, divided

1 1/2 teaspoons ground cinnamon

1/2 cup butter or margarine, softened

1 teaspoon vanilla

2 eggs

1 cup sour cream

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 cup chopped walnuts

Preheat oven to 350° and grease 10-inch tube pan. Combine 3/4 cup walnut pieces with 1/2 cup sugar and cinnamon in small bowl and set aside. Cream butter with one cup sugar and vanilla in large bowl. Add eggs and sour cream and stir until just mixed. Add remaining dry ingredients to mixture in small bowl and gradually add them to butter mixture. Stir in 1/2 cup walnuts. Pour half of batter into pan and sprinkle with half the nut and sugar mixture. Add remaining batter, then rest of nut mixture. Bake 45-50 minutes. Cool and remove from pan.


Contributed by Al Burr


Double Raisin Bread Pudding

6 slices Sun-Maid Cinnamon Swirl Raisin Bread cut into

3/4 inch cubes

1/2 cup Sun-Maid Raisins

2 cups milk

2 large eggs

1/4 cup sugar

2 tsp. vanilla

1/4 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Spirited Sauce:

1 1/4 cups powdered sugar

6 Tbs. butter

1 large egg, beaten

1/4 cup dark rum, brandy, whisky, or apple juice

Heat oven to 350°F (325°F for glass dish). Butter a 1-quart baking dish. Combine bread cubes and raisins in baking dish. Combine milk, eggs, sugar, vanilla, salt, cinnamon and nutmeg; blend well. Pour over bread and raisins. Let stand 5 minutes. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean.

Serve warm or cool with ice cream or Spirited Sauce.

Sauce Directions:

In saucepan, combine all sauce ingredients. Cook over low heat, stirring constantly, until thickened, about 3 minutes. Serve warm over warm or cool pudding.

Contributed by Al Burr


Easy Key Lime Pie

1 can Eagle Brand sweetened condensed milk

1 container Cool Whip

1 graham cracker crust

6 Key limes (or 3 regular limes)

Green food coloring (optional)

If you find this recipe to be too difficult, you probably need to close this book and seek professional help immediately!

Squeeze the juice from the limes into a bowl. Key limes taste best but regular ones will work. (Key limes are very small and are usually hard to find.) Grate or scrape approximately 1/2 tsp. of lime peel and add to the juice.

Add the Eagle brand milk and stir thoroughly. Fold in the Cool Whip and add green coloring as needed to obtain a pretty color (optional but adds a nice touch). Pour mixture into a graham cracker crust. Place in the freezer for a few hours before serving otherwise it will be too thin. Freeze leftovers (if you have any!)

Contributed by Al Burr


Four Layer Dessert


1 stick butter

1 cup all purpose flour

1/2 cup chopped pecans

1 (8oz.) package cream cheese

1 cup confectioner’s sugar

1 large container Cool Whip

2 packages instant chocolate pudding

3 1/2cups milk

1 tsp. vanilla flavoring

Mix butter, flour, and pecans. Spread in a 13x9 pan and bake at 350 degrees for 15 minutes. Mix cream cheese, confectioner’s sugar, and 1 cup Cool Whip. Spread on top of cooled crust layer. Mix together the chocolate pudding mix, milk, and vanilla. Spread this on top of cream cheese mixture. Top with remaining Cool Whip.

Note: This has been a favorite Christmas dessert at Grammy Burr’s for many years.


Contributed by Mary Burr


French Quarter Strawberry Cheesecake

1 (10-ounce) package frozen strawberries, thawed

1 cup sour cream

1/4 cup sugar

16 graham crackers, crushed

1/4 cup butter, softened

24 ounces cream cheese, softened

4 egg yolks

3/4 cup sugar

1 teaspoon vanilla extract

4 egg whites, stiffly beaten

2 cups sour cream

1/4 cup sugar

Combine the strawberries, 1 cup sour cream and 1/4 cup sugar in a bowl and mix well. Chill, tightly covered, until needed.

Preheat oven to 350 degrees. Lightly oil the bottom of a 9x1 3- inch baking dish. Combine the graham cracker crumbs and butter in a bowl and mix well. Press over the bottom of the prepared baking dish.

Combine the cream cheese, egg yolks, 3/4 cup sugar and vanilla in a large mixer bowl. Beat until creamy and smooth. Fold in the egg whites. Spoon the batter carefully over the graham cracker mixture. Bake for 40 minutes or until lightly browned. Remove from the oven.

Combine 2 cups sour cream and 1/4 cup sugar in a bowl and mix gently. Spoon carefully over the baked layer. Bake for 5 minutes. Let stand until cool.

Spoon the strawberry mixture over the cheesecake. Chill until serving time.

Yield: 15 to 18 servings

Contributed by Al Burr


Lemon Icebox Pie

2 Graham cracker crusts

2 cans (14 oz. each) sweetened condensed milk (Eagle Brand)

6 lemons

1/2 tsp. lemon extract

4 eggs, separated

8 Tbsp. sugar

Combine sweetened condensed milk, lemon extract, lemon juice, and egg yolks in a mixing bowl. Pour into chilled pie crusts. Beat egg whites until almost stiff. Add sugar gradually beating until stiff and glossy but not dry. Pile lightly on pies and seal to edge of pie crust. Bake at 325 degrees until lightly browned – about 15 minutes.

Contributed by Carlene Fleck


Marie’s Punch Recipes

Killer Strawberry Punch

2 liters strawberry soda pop

1 gallon vanilla ice cream

frozen chopped strawberries

Yummy Lime Punch

2 liters 7 up or Sprite

1 liter Ginger Ale

1 container lime sherbet


Contributed by Marie Burr


Milkless, Eggless, & Butterless Cake

2 Cups Light Brown Sugar

2 Cups Boiling Water

3/4 Cup Shortening

1 Teaspoon Cinnamon

1 Teaspoon Cloves

1 Teaspoon Nutmeg

1/4 Teaspoon Salt

2 Cups Raisins

BOIL FOR 5 MINUTES

Add 1 Teaspoon Baking Soda & Cool

ADD

3 1/2 Cups of Flour

1 Cup Nuts

1 Cup Candied Cherries

Mix Well

Bake at 325 for l Hour or until done when toothpick is inserted


Contributed by Ida Fulmer


Moist Caramel Apple Cake


1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Jello Vanilla or

French Vanilla Flavor Instant Pudding & Pie Filling

1 cup water

4 eggs

1/3 cup vegetable oil

3 Granny Smith apples, peeled, coarsely chopped

20 Kraft Caramels, unwrapped

1/4cup milk

Preheat oven to 350°F. Grease and flour a 12 cup fluted Bundt pan or a 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan. Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack. Microwave caramels and milk in microwaveable bowl on HIGH 1 1/2 minutes stirring every 30 seconds, until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.


Contributed by Al Burr


Orange Slice Cake

1 cup butter

2 cups sugar

4 eggs

1/2 cup buttermilk

1 tsp. soda

3 1/2 cups all purpose flour

1 lb. dates, chopped

2 cups chopped pecans

1 lb. candy orange slices, chopped

1 can Angel Flake coconut (1 1/3 cups)

2 cups powdered sugar

1 cup orange juice

Cream butter and sugar together and add eggs, 1 at a time, beating after each addition. Combine in a cup the buttermilk and soda and add to the creamed mixture along with three cups of flour. Roll the dates and chopped candy slices in the remaining 1/2 cup of flour and add to the creamed mixture. Add pecans and then add coconut. Makes a stiff dough. Pour into a rectangular pan and bake at 350 degrees for 2 1/2 to

3 hours. Mix powdered sugar and orange juice together and pour over the baked cake while hot.

Contributed by Mary Burr


Original Banana Pudding

35 to 45 NILLA Wafers

5 to 6 medium size fully ripe bananas, sliced

3/4 cup granulated sugar, divided

1/3 cup all-purpose flour

Dash of salt

4 eggs, separated, at room temperature

2 cups milk

1/2 teaspoon vanilla extract

Reserve 10 to 12 NILLA Wafers and 1 banana for garnish.

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly; 5 minutes or until thickened. Remove from heat; stir in vanilla. Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of NILLA Wafers. Top with layer of sliced bananas.

Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 350 degrees F for 10 to 12 minutes or until browned. Cool slightly or chill. Just before serving, garnish with reserved banana slices and NILLA Wafers.

Contributed by Donna Burr


Pat’s Chocolate Cake

1 cup milk

3 Tbsp. flour

1/2 cup shortening

1 stick butter, softened

1 cup sugar

1 tsp. vanilla extract

1 package chocolate cake mix

(Devil’s Food, German Chocolate, or whatever you prefer)

1 container of prepared chocolate frosting

Heat milk and flour in a sauce pan until thick. Allow to cool overnight in refrigerator.

Prepare the cake mix according to the package directions and bake 2 layers. Split each cake layer into 2 layers using a sharp knife or a string. Allow the cake to cool completely.

Remove the milk/flour mixture from refrigerator and cream in shortening, butter, and sugar until fluffy; add vanilla.

Spread the white icing on the first three cake layers. Spread the chocolate frosting on the top and sides.

Contributed by Pat Grill


Peach Cobbler

1 cup self-rising flour

1 cup sugar

1 cup milk

1 stick butter

1 large can sliced peaches (undrained)

Mix the first 4 ingredients together and pour into a 9x13 pan or baking dish. Pour the peaches (including juice) over the batter (don’t stir). Bake at 350 degrees until crust rises and browns.

Contributed by Mary Burr


Peanut Butter Candy

1 cup sugar

1 cup white Karo syrup

1 Tbsp. butter

6 cups corn flakes, lightly crushed

1 jar (18 oz.) crunchy or extra crunchy peanut butter

Mix first 3 ingredients in a pan and bring to a rolling boil that you can’t stir down. Remove from heat and add peanut butter; stir well. Pour over corn flakes and mix well. Drop the mixture, teaspoon at a time, onto a piece of wax paper to form the serving pieces. Allow to cool and remove from the wax paper.

Contributed by Mary Burr


Peanut Butter Cream Cheese Pie

2 - 8 inch gram cracker pie shells

3/4 cup to 1 cup of peanut butter

3 - 8 oz. packages of cream cheese

3/4 cup of sugar

36 oz. of cool whip

Set cream cheese out until it reaches room temperature. With a mixer beat cream cheese and sugar together, add peanut butter, mix until well blended. Fold in cool whip slowly. Turn into pie shells. Put in freezer to chill (at least 2 hours). Set in refrigerator about an hour before being served.

Contributed by Georgia Burr


Pineapple & Lime Sherbet Punch


1 (6-ounce) can frozen lemonade concentrate

1 (12-ounce) can frozen orange juice concentrate

3 cups pineapple juice

1 quart pineapple sherbet

1 quart lime sherbet

1 1/2 quarts ginger ale, chilled

Prepare the lemonade and orange juice using the package directions. Combine the lemonade and orange juice concentrates and pineapple juice in a large container. Chill for 2 hours. To serve, pour the juice mixture into a punch bowl. Add the pineapple sherbet and lime sherbet. Stir in the ginger ale. Yield: 30 to 50 servings.

Note: This punch was served at Grammy Burr’s 80th birthday party.


Contributed by Al Burr


Donna’s Pistachio Salad

1 package Pistachio flavored Jello Instant Pudding Mix

1 large can crushed pineapple (in its own juice)

1 container Cool Whip

1 cup miniature marshmallows

1 cup crushed pecans or pecan pieces

Combine all ingredients (do not drain pineapple) and chill in a covered container. Best if refrigerated overnight before serving. Can be eaten as a salad or dessert.

Contributed by Donna Burr


Rich Cocoa Fudge

3 Cups Sugar

2/3 Cups Cocoa

1/8 teaspoon salt

1 1/2Cups milk

1/4 Cup or 1/2 stick butter

1 teaspoon vanilla

Mix sugar, cocoa, salt and milk. Stir over medium heat until full boil. Boil without stirring until temperature reaches 234 degrees as measured by a candy thermometer. Remove from heat and add butter and vanilla. Do not stir. Cool to 110 degrees. Beat with spoon until mixture begins to lose gloss. Pour into a pan that has been lined with foil or buttered.

Contributed by Terry Fleck


Strawberry Pretzel Salad

2 1/2 cups pretzels, coarsely crushed

1 cup sugar

1/3 cup margarine

2 (3 oz.) pkg. strawberry Jello

1 large container Cool Whip

3 Tbsp. sugar

8 oz. cream cheese, softened

2 (10 oz.) pkg. frozen strawberries

2 cups boiling water

Mix well pretzels, margarine and 3 tablespoons sugar and bake in a 9x13 inch pan at 350° for 10 minutes; cool completely. Cream the cheese and blend in 1 cup sugar. Add the Cool Whip, mixing well. Spread over the cooled pretzels. Dissolve the Jello in the boiling water; add frozen strawberries, breaking up with a fork as you stir. Chill until slightly thickened. Pour over Cool Whip layer; chill until set.

Note: This recipe is usually referred to as a salad but it is very good as a dessert.

Contributed by Al Burr


Sunset Cake

1 small box instant vanilla pudding

1 box Orange Supreme cake mix

1 small box orange gelatin

½ cup oil

1 1/2 cups milk

4 eggs

1 (8-ounce) container sour cream

2 cups powdered sugar

1 (15-ounce) can crushed pineapple, drained

1 (12-ounce) package thawed frozen coconut

1 (8- or 12-ounce) container non-dairy whipped topping (Cool Whip)

Combine pudding mix, cake mix and gelatin. Add oil and milk, beating well. Beat in eggs. Bake in three greased 9- inch cake pans at 350 degrees for 25-30 minutes. Cool completely. In a mixing bowl, combine sour cream, powdered sugar, pineapple and coconut, blending well. Reserve 1 cup mixture for topping. Spread remaining mixture between layers. Fold together reserved pineapple mixture and whipped topping. Frost top and sides of cake. Store cake in covered container in refrigerator.

(NOTE: Lemon cake mix may be substituted along with drops of red and yellow food coloring for color.)

Contributed by Al Burr


Tiramisu Cheesecake

1 box (12 oz.) Nilla Wafers, (about 88 wafers) divided

5 tsp. Maxwell Instant Coffee, divided

4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

1 cup sugar

1 cup Breakstone’s or Knudsen Sour Cream

4 eggs

1 cup thawed Cool Whip Whipped Topping

2 Tbsp. unsweetened cocoa powder

Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Layer half of the wafers (44) on bottom of prepared pan. Dissolve 2 tsp. of the coffee granules in 2 Tbsp. of hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve remaining 3 tsp. coffee granules in 1 Tbsp. hot water. Remove 3 1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee-flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers. Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan using foil handles. Spread with whipped topping; sprinkle with cocoa. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Contributed by Al Burr


Carlene’s Vanilla Cream Pie

1/3 cup self rising flour

2/3 cups sugar

1/4 tsp. salt

2 cups milk

2 Tbsp. butter

3 slightly beaten egg yolks

1/2 tsp. vanilla extract

1 baked pastry shell (crust)

Mix flour, sugar, and salt thoroughly. Bring milk to scalding and gradually add to dry ingredients stirring constantly. Cook over double boiler until thick, about 15 minutes. Add butter and beaten egg yolks and cook 2 minutes longer. Cool and add vanilla extract. Pour into pie shell.

Contributed by Carlene Fleck


Carlene’s Baked Beans

1 can Pork & Beans

1/2 bottle catsup

3 Tbsp. syrup

3 Tbsp. brown sugar

1 small onion, chopped fine

1 Tbsp. mustard

3 strips bacon

1/2 cup water

Combine all ingredients except bacon and pour into baking dish. Add bacon strips on top and bake at 350 degrees for 1- 1 1/2 hours.

Contributed by Carlene Fleck


Barbecue Sauce

1 stick butter

1 onion, chopped

1 cup white vinegar

1/2 cup sugar

1 Tbsp. dry mustard

1 Tbsp. Worcestershire sauce

1 tsp. black pepper

1/2 tsp. crushed red pepper flakes (optional)

3 lemons

1 bottle Ketchup (32 oz.)

Sautee onion in the butter until soft. Cut lemons in quarters and squeeze the juice from them. Add lemon juice, lemon quarters and remaining ingredients to onion and bring to a boil. Remove the lemon quarters and reduce heat. Simmer until sauce is the desired thickness. If sauce is too sweet for your taste, add an additional 1/2 cup of vinegar and bring mixture to a boil again.

Contributed by Jane & Erroll Ray Burr


Tim's Great Barbecue Sauce

3 cups ketchup

1 cup prepared yellow mustard

1/2 cup white vinegar

1/2 cup brown sugar, packed

2 tablespoons Louisiana-style hot sauce (can be more if you like it hot!)

1 tablespoon liquid smoke

2 tablespoons chili powder

1 tablespoon black pepper

Mix all of the ingredients thoroughly in a nonreactive bowl. This sauce will keep for several weeks in an airtight jar in the refrigerator.

Contributed by Tim Burr


Carlene’s Beef Stew

Beef stew meat

1 tsp. salt

1/2 tsp. black pepper

8 – 10 potatoes, peeled and diced

Carrots, chopped

1 onion, chopped

1 bottle catsup

1 bottle (from catsup) water

Wash and cut meat into cubes. Boil in pan with water to cover for 25 – 30 minutes. Add salt, pepper, carrots, onions, catsup, and water. Cook 15 minutes and add potatoes. Cook for additional 20- 30 minutes.

Contributed by Carlene Fleck


Chicken and Wild Rice Soup

1 small onion, chopped

1 cup shredded carrots

5 cups water

1 (6.2 oz.) package fast cooking long-grain & wild rice mix

1 (10 oz.) package frozen chopped broccoli

2 cups chopped cooked chicken

1 (8 oz.) loaf Velveeta cheese (or equivalent)

1 (10 3/4 oz.) can cream of chicken soup, undiluted

Sauté onion and carrots in a lightly greased Dutch oven over medium heat for 5 minutes. Add 5 cups water, seasoning packet from rice, broccoli, and chicken.

Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts. Serve immediately. Makes about 10 cups.

Contributed by Jennifer Cox


Chicken Fajitas

1 lb. chicken breast strips

1-2 tsp. cooking oil

4 Tbs. lime juice

1 level Tbsp. garlic powder

1/4 tsp. ground cumin

3 Tbsp. Worcestershire Sauce

1/2 jar Pace Thick & Chunky Medium Salsa

1 bell pepper, cut into thin slices

1 medium onion, cut into thin slices

In a large skillet, brown chicken in a little oil with garlic powder and cumin. When chicken is done and pretty dry, add lime juice, Worcestershire sauce, and salsa. Stir well and add bell pepper and onion to skillet. Cook until pepper and onions are hot but still a little crispy. Serve on hot flour or corn tortillas with sour cream and salsa or taco sauce.

Contributed by Al Burr


Chicken Bow Tie Pasta

16 oz. package bow tie pasta (or penne pasta)

1 tomato (fresh)

1 can sliced black olives

2 heads broccoli

2 cups Colby & Monterrey Jack cheese blend

Zesty Italian dressing

4 grilled boneless chicken breasts cut into small pieces

Boil pasta according to package directions; Add broccoli for last 2 minutes of cooking time. Meanwhile, combine tomato, olives, chicken, cheese, and dressing to taste.

Drain pasta and broccoli mixture; Combine with chicken mixture. Toss and serve warm or cold.

Note: The cheese mixture can be purchased in a package already shredded or you can shred your own. If so, use 1 cup of Colby and 1 cup of Monterrey Jack.

Contributed by Jennifer Cox


Conestoga Yeast Rolls

1 1/2 sticks butter, melted

2 cups warm water

1 pkg. yeast

1/4 cup sugar

1 egg, slightly beaten

4 cups self-rising flour

Mix butter, warm water, yeast, sugar, egg and flour together and spoon into greased muffin tins. Bake at 425 degree oven for about 15 minutes. Do not overbake!

Dough will keep in the refrigerator about one week.

Tip: letting the dough sit for 24 hours before baking it will result in a yeast-ier flavor.

Contributed by Marie Burr


Corn Crunch Salad


2 cans Mexi Corn (drained well)

1/2 cup chopped purple onion

2 cups fancy shredded cheddar cheese

3 Tbsps. ranch dressing

3/4 cup mayonnaise

1 bag chili cheese Frito's (crushed)

In a small bowl, whisk ranch dressing and mayonnaise together. Set aside.

Dump corn and onion in large bowl. Pour dressing/mayo mix over and mix well.

Stir in shredded cheese.

Chill until ready to serve.

Just before serving, mix in crushed Frito's.

Note: If onions are really strong I cut back on the amount I use.


Contributed by Georgia Burr


Creamy Chicken Tortilla Soup


2 cups cooked chicken

1 small box Velveeta cheese, cubed

1 tsp. cumin

1 tsp. chili powder

3 cups chicken broth

1 cup milk

1/4 cup flour

1/4 cup butter

1 can Rotel

Salt & pepper to taste

Heat the butter in a pan and add the flour. Stir the mixture to form a roux. Add remaining ingredients and cook until Velveeta is melted.


Contributed by Jennifer Cox


Holiday Peas and Rice


1/2 Cup Raw Regular Rice

1/8 Teaspoon Rubbed Sage

2 Tablespoons butter or margarine

1 Can Campbell’s Chicken Broth

1 Can Leisure Peas

2 Tablespoons Diced Pimiento

In Saucepan, brown rice with sage in butter. Add Broth.

Bring to boil; reduce heat. Cover. Simmer 15 minutes. Add Peas.

Simmer 10 minutes more or until done. Stir Occasionally. Stir in Pimiento.


Contributed by Sandra Burr


Jean’s Shrimp Mold


1 large cream cheese

1 cup mayonnaise

2 cans medium shrimp (drained and rinsed)

1 can minced clams (save juice)

1 cup celery, chopped fine

1/2 cup onion, chopped fine

1/2 tsp. lemon juice

Tabasco sauce to taste

4 pkg. plain gelatin

Mix cream cheese and mayonnaise. Add drained and rinsed shrimp and minced clams, mixing well. Add celery, onions, and lemon juice using Tabasco sauce to your own taste. Mix gelatin (all 4 packages) in clam juice and add to the mixture. Fold in a mold.

Make the night before you plan to serve it. It's best on Waverly crackers!


Contributed by Marie Burr (Her mother’s recipe)


Jennifer’s Chili

1 lbs. ground beef

1 can tomato juice (family size, not individual serving)

1 can Rotel

2 cans chili beans

1 large onion, chopped

1 package chili mix

Chili powder & cumin to taste

Brown meat and onion. Add remaining ingredients and 1 can of water (use the chili bean can). Simmer for at least 30 minutes.


Contributed by Jennifer Cox


Macaroni & Cheese

1 (16-ounce) bag macaroni, cooked and drained (about 1 quart cooked)

2 2/3 cups grated cheddar cheese

2 2/3 cups milk

4 eggs, beaten well

2 tablespoons margarine, softened

2 teaspoons salt

Combine macaroni, cheese, milk, eggs, margarine and salt, blending well. Pour into a 9- x 13- inch dish. Bake at 375 degrees for 30-35 minutes. Makes 10-12 servings.

Contributed by Donna Burr


Meat Loaf


1 1/2 lbs. ground chuck

1 cup catsup

1 onion, chopped

3/4 pack crackers

1 Tbsp. A-1 Steak Sauce or Worcestershire sauce (optional)

Salt & pepper to taste

2 eggs

Mix all ingredients except catsup and put into a 9x13 baking dish. Pour catsup over mixture and bake at 350 degrees for 1 1/2 hours.


Contributed by Carlene Fleck


Porcupine Meatballs


about 4 lbs. of hamburger meat

1/2 cup of Moore's marinade

3 large eggs

1 and 1/4 cup of instant rice

2 slices of bread (pinched into small pieces)

salt and pepper to taste

3 family size jars of tomato soup

3 jars of pizza quick

Turn crock pot on high and pour in soup and pizza quick, stir with spoon. In a large bowl combine hamburger meat, eggs, marinade, rice and bread. Mix with hands until blended well. Mold into tennis ball size meatball, and put into crock pot. Cook on high for

4 to 5 five hours, stirring occasionally.


Contributed by Georgia Burr


Pot Roast

1 Reynolds Oven Bag, Large size (16" x 17 1/2)

1/4 cup flour

2/3 cup water

1 envelope (1 oz.) onion soup mix

2 1/2 to 3 1/2 pound boneless beef chuck roast

garlic salt

coarse black pepper

8 - 12 baby red potatoes (2 inch diameter)

1 medium onion, quartered

1 package peeled baby carrots (16 oz.)

PREHEAT oven to 325° F.

SHAKE flour in Reynolds Oven Bag. Place bag in 13x9x2-inch baking pan.

ADD water and soup mix to oven bag. Squeeze bag to blend in flour. Rub garlic salt and coarse black pepper on both sides of beef. Add beef to bag. Turn bag to coat beef with sauce.

Wash potatoes and leave whole with skins on. Peel the onion and quarter. Use one medium to large onion or two small ones. The amount of carrots can be reduced to suit your taste.

Place potatoes, onion and carrots in bag around beef. CLOSE oven bag with nylon tie. Cut six 1/2 -inch slits in top of bag; tuck ends of bag in pan.

BAKE 2 1/2 to 3 hours or until beef is fork tender.

Contributed by Al Burr


Carlene’s Potato Salad

6 medium potatoes

4 boiled eggs

4 dill pickles, diced

1 onion, diced

3 Tbsp. dill pickle juice

6 Tbsp. mayonnaise

3 Tbsp. mustard

1 tsp. salt

1/2 tsp. black pepper

Boil potatoes 25-30 minutes. Remove skins, cool and dice. Boil eggs 20 minutes. Cool and dice. Combine potatoes, eggs, and remaining ingredients. Mix well, cover and refrigerate.

Contributed by Carlene Fleck


Grampy’s Slow Cooked Prime Rib

1 boneless rib-eye roast or standing rib roast

Garlic salt

Coarse black pepper

Wash meat and coat with garlic salt and coarse black pepper. Place in a shallow pan with fat side up and bake at 200 degrees. The cooking time will vary depending on the thickness and quantity of the meat but the following guide should help: 8 hours – absolutely done even for the squeamish; 6 hours – outside done with inside mostly done; 4 hours – outside done and inside medium rare. Using a meat thermometer is the most accurate way to gauge doneness.

When serving, take into consideration that the outside pieces are the most done and that the center is the rarest cut. Cutting off a thin slice of the outside layer before serving improves appearance. Reserve the outside cut for the au jus.

Slice prime rib and serve hot with au jus and/or horseradish sauce. To prepare au jus, heat a can of Campbell’s Beef Broth to which you have added a few pieces of the cooked prime rib fat and outside meat.

Contributed by Al Burr


Ranch Chicken Cheese Ball

1 can (5 oz.) chunk chicken, drained

1 1/2 ounce package Ranch Dressing mix (dry)

2 packages (8 oz. each) cream cheese, softened

1 cup pecans, chopped & toasted (optional)

Combine the chicken, Ranch Dressing mix, and cream cheese in a mixing bowl; mix well. Shape into a ball and roll in pecans, if desired. Cover and chill. Serve with crackers.

Contributed by Mary Burr


Salmon Patties

1egg

1/2 package crackers, crumbled

1 1/2 Tbsp. self rising flour

1/4cup milk

1 tsp. salt

1 can cooked salmon

Remove bones and excess skin from salmon and combine with other ingredients. Form or spoon into patties and fry in hot shortening. Brown on both sides and then turn heat down and cook until done.

Contributed by Carlene Fleck


Salmon Spread

1 can pink salmon

1 8 oz. package cream cheese

1/4 cup minced onion

1 tsp. lemon juice

1 tsp. prepared horseradish (or to taste)

1/2 tsp. liquid smoke

Mix all ingredients well. Let stand for 2 hours in refrigerator. Serve with Ritz crackers or other crackers of your choice.

Contributed by Erroll Ray Burr


Donna’s Salsa Chicken


4 boneless chicken breasts

Garlic salt

Ground cumin

Ground cayenne pepper

1 jar Pace Thick & Chunky Medium Salsa

Cheddar cheese slices

Arrange chicken in shallow baking dish. Sprinkle with garlic salt, cumin, and cayenne pepper. Top with salsa and bake at 350 degrees F. for about 1 hour. Remove from oven and top each piece of chicken with a slice of cheddar cheese. Bake for 5 additional minutes or until cheese is melted.


Contributed by Donna Burr


Scalloped Potatoes


6–8 small red potatoes, peeled & quartered

1 cup milk

1 can golden mushroom soup

1 can cheddar cheese soup

Mix all ingredients together and pour into 13x9x2 pan. Cover with foil and bake at 325 degrees for 1 1/2 hours.

Uncover for last 15 minutes.


Contributed by Jennifer Cox


Smothered Chicken Enchiladas

2 or 3 cups sharp cheddar cheese, shredded

3 or 4 cooked chicken breasts, diced

16 oz. sour cream

1 can cream of chicken soup

2 cans (4 -6 oz.each) green chilies

1 can Rotel

10 flour tortillas

Mix chicken, Rotel, 1 can green chilies, and 1/2 of cheese. Warm on low heat until well mixed.

Mix sour cream, soup, and 1 can green chilies in large bowl.

Spoon half of sour cream mixture into 1 3x9x2 pan. Spoon chicken mixture onto tortillas and roll up. (Or roll up tortilla and spoon mixture into it.) Layer tortillas in pan; Top with remaining sour cream mixture, them remaining cheese.

Bake at 350 degrees for 25 to 30 minutes.

Contributed by Jennifer Cox


Southern Cornbread

2 eggs, beaten

1 1/3 cups milk

1/4 cup Crisco oil

2 cups Martha White Self-Rising White Cornmeal Mix

Heat oven to 450 degrees F. Put the 1/4 cup Crisco oil into cast iron skillet and place into oven to heat. In large bowl combine all remaining ingredients; mix well. Pour hot grease from skillet into mixture and stir. Pour batter into hot skillet and bake for 20-25 minutes. Let cool and remove from skillet.

Contributed by Donna Burr


Donna’s Spaghetti Meat Sauce

(It’s so Meaty!!)

2 lbs. ground chuck

1 medium onion, chopped

Garlic salt

Black pepper

1 level Tbsp. garlic powder

1 level Tbsp. oregano (or to taste)

1 can (6 oz.) tomato paste

3 cans (8 oz. each) tomato sauce

1 can (14 1/2 oz.) stewed tomatoes

1 can (14 1/2 oz.) diced tomatoes

Note: Tomato products that contain basil, garlic, and oregano taste best but any kind will work.

Brown the ground chuck in a large pan that has been sprinkled with garlic salt. Add the chopped onion and garlic powder and cook until the onion is done and most of the excess water is gone. Add the remaining ingredients including garlic salt to taste and a few sprinkles of black pepper. Bring the mixture to a boil and then reduce heat to lowest setting and allow the mixture to simmer, stirring occasionally. Best if simmered for at least an hour. If mixture becomes too thick, add a small amount of water. This is not usually necessary unless you simmer for an extended period or use too much heat.

Contributed by Donna Burr


Spicy Chili

2 –2 1/2 lbs. ground chuck

1 medium onion chopped

1 level Tbsp. garlic powder

Garlic salt to taste

1 can (6 oz.) tomato paste

2 cans (8 oz. each) tomato sauce with

Basil, Oregano, Garlic

1 can (14 oz.) diced tomatoes with Garlic & Onion

1 can (10 oz.) Rotel Original Diced

Tomatoes & Green Chilies

3 cans (16 oz. each) light kidney beans

2 1/2 heaping Tbsp. ground cumin or to taste

4 - 6 heaping Tbsp. Mexene chili powder to taste

1/4 tsp. ground white pepper

1/2 tsp. ground cayenne pepper

3 tsp. sliced Jalapeno peppers

Brown chuck, onion, and garlic powder in large pan. Add remaining ingredients and simmer for 1-2 hours or until hungry! Stir occasionally. If mixture becomes too thick while simmering, add 1/4 cup water as necessary. Serve with crackers and Bud Light of course.

Note: This recipe makes a lot of chili. Use a large pot or you will not have room for all of the ingredients. This chili is quite spicy and might be overpowering if you are wimpy. Try adding 1/2 of the spice amounts first and then gradually add more to suit your taste.

Contributed by Al Burr


Squash Soufflé

1 pound squash, chopped

1 large onion, chopped

8 to 10 saltine crackers, crumbled

1/4 cup butter, softened

2 egg yolks

1 cup shredded Cheddar cheese + a few tablespoons

1/2cup milk

Garlic salt and black pepper to taste

2 egg whites, stiffly beaten

Put the chopped squash and chopped onion in a saucepan and add enough water to cover. Add the garlic salt (about a level teaspoon or to suit your taste) and a few generous sprinkles of black pepper. Cook the squash and onion until tender; drain well (a colander works fine). Mix the squash mixture, cracker crumbs, butter, egg yolks, cheese, and milk in a bowl. Fold in the egg whites. Excessive stirring should be avoided because it will flatten the egg whites. Spoon into a greased casserole dish and sprinkle with a few tablespoons of shredded cheese for garnish. Bake at 350 degrees for 25 to 30 minutes or until golden brown and set. Serve hot.

Contributed by Al Burr


Sweet Potatoes with Grampy’s Secret Sauce

1 cup (1/2 bottle) dark Karo Syrup

1/2 cup (packed) dark brown sugar

2 Tbsp. margarine

1/2 tsp. cinnamon

1/2 tsp. Allspice

1 Tbsp. vanilla extract

1 orange (red orValenica)

1 large can Bruce’s Yams (29 oz.) drained

Squeeze the juice from one half of the orange and snack on the other half while you cook. Grate 1/2 tsp. of peel from the orange. Combine the orange juice, peel, and remaining ingredients (except for the yams) in a saucepan and bring to a boil. Reduce the heat so that the mixture does not boil over and cook for about 7 minutes. (Cooking too long will result in the sauce hardening into candy after cooling.) Arrange the yams in a Pyrex or similar dish and pour the sauce over them. Bake for about 30 minutes at 350 degrees, spooning sauce over potatoes several times while cooking.

Note: If the sauce is too thick or gummy, sprinkle a little water on the potatoes before baking and the sauce will thin as it bakes. Two cans of yams can be used with the existing sauce recipe if additional servings are needed.

Contributed by Al Burr


Taco Dip


1 large carton sour cream

1 package taco seasoning

1 carton guacamole dip

1 can refried beans

2 -3 Tbsp. salsa

1/2 cup chopped black olives

Chopped tomatoes

Shredded cheddar cheese

Combine beans and salsa. Place in medium casserole dish. Layer guacamole on top of bean mixture. Combine sour cream and taco seasoning and layer on top of guacamole.

Garnish with cheese, olives, and tomatoes. Serve with chips.

Contributed by Jennifer Cox


Texas Chili Beef


2 Tbsp. vegetable oil

2 1/2 beef chuck roast, cut into 1/2 inch cubes

1 large onion, diced

1/2 cup dry red wine (Burgundy, etc.)

1 Tbsp. all purpose flour

5 Tbsp. Mexene chili powder

1 1/2 Tbsp. garlic powder

1/2 tsp. ground oregano

1/2 tsp. ground red cayenne pepper

1 can (28 oz.) crushed tomatoes

1/2 tsp. salt

Heat oil in large heavy pot over high heat. Add meat and onion. Cook for 8 minutes, stirring after 3 minutes. Combine wine, flour, chili powder, garlic powder, oregano, and red pepper in medium sized bowl. Add to meat in pot, along with tomatoes and salt. Bring to boil. Reduce heat to medium-low; simmer, uncovered, stirring occasionally for about 50 minutes. If too thick, thin with a little water. Serve over cooked rice or with other accompaniments.


Contributed by Al Burr


Thanksgiving Roast Turkey

1 frozen young turkey, 12-14 lbs.

Garlic salt

Coarse black pepper

1 Reynolds Browning Bag, Turkey size

Purchase frozen turkey on Sunday. Place in a plastic bag (garbage bag works well) and put in lowest part of refrigerator to defrost. On Thanksgiving morning (early), wash turkey and sprinkle generously with garlic salt and black pepper. Be sure to remove package(s) containing neck, liver, etc. which is usually stored in the body cavity or neck area of the turkey. Place turkey into browning bag and tie bag with provided tie. Make several small slits in the bag according to the directions with the bag. Bake at 350 degrees until done (about 3 hours). The instructions with the browning bag give some cooking time guides but the turkey breast skin should turn a golden brown and the meat on the end of the leg should start

turning loose of the bone when done. Many turkeys also have a pop-up indicator that shows when it is done. When done, remove from the oven to cool. Reserve cooking juices in the bag to use in the dressing. (See dressing recipe in this cookbook).

Contributed by Al & Donna Burr


Tortilla Soup

2 (14 1/2 oz. each) cans chicken broth

1 (14 1/2 oz.) can Cajun style stewed tomatoes

3 Tbsp. fresh lemon juice

3 garlic cloves, pressed

2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. ground red pepper

1 1/2 cups chopped cooked chicken

1 cup frozen corn kernels

1 (15 oz.) can black beans, rinsed & drained

2 Tbsp. half-and-half

1 green onion, thinly sliced

Tortilla chips

1 cup (4 oz.) shredded Mexican

four-cheese blend (optional)

Sliced green onions (optional)

Bring first 7 ingredients to a boil. Reduce heat; add chicken and next four ingredients, and simmer 20 minutes.

Serve with tortilla chips and, if desired, cheese and green onions. Makes 6 cups.

Contributed by Jennifer Cox


Turkey Dressing

1 skillet cornbread (see Southern Cornbread Recipe)

1 pack crackers (long pack)

1/2 loaf bread (giant size)

3 eggs

1 1/2 cups chopped onion

1/2 tsp. coarse black pepper

1/2 tsp. garlic salt

Sage to taste (see directions)

Broth from 12 lb. cooked turkey (cooked in a browning bag to keep juices)

2 cups pulled turkey meat (a leg and a wing are good)

Hot water as needed

Break cornbread into small chunks (do not crumble). Crush crackers into mixture. Tear bread into small pieces (not smaller than 1 inch). Add spices and onion. I prefer a mixture of ground sage and either rolled or leaf sage. Tastes vary so experiment with the sage amounts. My family likes a LOT of sage. If you use leaf sage, be sure to pick out and discard stems. Stir until blended. Add turkey meat and broth. Stir mixture with large spoon or hands until well blended but don’t overdo it. If necessary, add enough hot water to achieve a mushy consistency. Taste mixture and add more spices as necessary. Add eggs and stir until blended. Pour into a pan or casserole dish. The dish should be sized so that the mixture is 2 to 3 inches thick. Aluminum foil roaster pans work well and facilitate cleanup. Bake at 350 F. for approximately 40 minutes.

Note: If turkey is considerably larger than 14 pounds, you probably don’t need all of the broth from the turkey. Using too much will make the dressing too greasy. For large turkeys, try using half of the broth at first and see how the dressing tastes. Add more broth as necessary until the mixture tastes correct.

Contributed by Al Burr & Jennifer Cox


Veg All Casserole

2 cans Veg-All, drained

1 can celery soup

1 small container sour cream

1 onion, diced

1 cup Cheddar cheese

1 stick butter, melted

1 sleeve Ritz crackers

Mix Veg-All, celery soup, sour cream, onion and Cheddar cheese. Top with Ritz crackers. Pour melted butter over crackers. Cook 30 minutes at 350 degree oven.

Contributed by Marie Burr


White Bean Chicken Chili

3 skinless, boneless chicken breast halves, (about 1 pound total), fresh or frozen

1 teaspoon olive oil

1 large onion (or about 1 cup chopped)

1 tablespoon bottled minced garlic

1 can (16 ounces) Great Northern white beans

1 can (16 ounces) Navy beans

1 can (4 1/2 ounces) chopped green chilies

1 1/2 teaspoons ground cumin

1 teaspoon pepper, preferably white

1/8 teaspoon cayenne pepper

1 can (14 1/2 ounces) fat-free chicken broth

2 tablespoons cornstarch

2 tablespoons water

1.  If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered on high, to begin defrosting.

2.  Meanwhile, heat the oil on medium in a 4 1/2 quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally to prevent sticking.

3.  Cut the chicken (fresh or partially defrosted) into bite-size chunks, add them to the pot and stir occasionally. Add the garlic and continue to cook, stirring occasionally.

4.  While the chicken cooks, rinse and drain both of the beans and drain the chilies. Add the chilies to the pot along with the cumin, white pepper and cayenne pepper. Raise the heat to high, and add the broth and drained beans. Cover the pot and bring the chili to a boil.

5.  Meanwhile, combine the cornstarch and water in a small container that has a lid. Shake well to remove any lumps. When the chili boils, the chicken should be cooked through (even if you began with partially defrosted chicken). Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until the chili reaches the desired thickness. Remove from the heat and serve.

Serves 4

Contributed by Al & Donna Burr


White Beans & Sausage

1 onion, finely minced

1 lb. dried Northern Beans

1 package Hillshire Farms Kielbasa Sausage, sliced

1 or 2 potatoes, diced

1/4 head cabbage (optional)

Combine beans, onion, and sausage in a saucepan with water to cover and cook over medium heat. When beans are almost done, add potatoes and cook until potatoes are done. Add cabbage and cook for an additional 5 to 10 minutes, taking care not to overcook cabbage.

Contributed by Erroll Ray Burr


BACK TO HOME PAGE