Soup, Stew and Chili

Ingredients:
1 TBSP Butter
2 cans Cream of Potato Soup
1 8 ounce package of cream cheese
1-1/2 soup cans of milk
2 cups cooked salad shrimp
8 ounces of cooked corn

In a medium mixing bowl, soften cream cheese in microwave. Blend in one or both cans of potato soup. Heat milk in a separate bowl or saucepan. Blend milk into soup/cream cheese mixture. In a crock pot, melt butter on medium heat. Add soup mixture and heat for about 5 hours on medium to low. Stir occasionally. Before the last hour, add the shrimp and corn.

Desserts

Ingredients:
1/2 cup butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Line an 8x8x2 inch glass baking pan with parchment paper. In a medium-sized saucepan, melt butter and chocolate over low heat. With a wire whisk, stir in sugar, vanilla, eggs (one at a time), flour and nuts. Bake at 350 for 30 minutes. Cool and cut into squares.

Dinner

Ingredients:

3 cups cooked chicken cubed
2 cans cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1 cup minute rice
1 sleeve of Ritz or Townhouse crackers, crushed
1/2 stick (1/4 cup) melted butter

Mix first 5 ingredients together in a large bowl. Pour mixture into a well-greased 9″ x 13″ pan. Top with crushed crackers, drizzle with melted butter.
Bake 45 minutes to 1 hour at 350 degrees or until bubbly.

A great comfort-food with mild flavors.

Cake, Desserts

Ingredients:

2 cups cake flour
3 tsp baking powder
1 tsp salt
1 and 1-/2 cups brown sugar
1/2 cup shortening
1 cup milk, divided
1 tsp vanilla

Sift together flour, baking powder and salt. Add brown sugar, shortening, 2/3 of the 1 cup milk, and 1 teaspoon vanilla. Beat 2 minutes. Add remaining 1/3 cup milk and 2 medium eggs. Beat 2 more minutes. Bake 30-35 minutes at 350 degrees.

A Burke family favorite recipe box. 

Breakfast, Muffins & Sweet Breads

Ingredients:
1 cup quick oats
1 cup shredded wheat cereal
1 cup All-bran cereal
1 cup water
1 cup shortening
3 cups sugar
4 eggs
5 cups flour
4 tsp baking soda
1 tsp baking powder
1 Tbsp salt
1 quart buttermilk

Preheat over to 375 degrees. Pour 1 cup water over quick oats, shredded wheat and All-bran cereal. Set aside. Cream sugar, shortening and eggs. In a separate bowl, combine remaining dry ingredients. Combine all ingredients together by gradually adding buttermilk, cereal mixture and flour mixture to the shortening mixture. Fill buttered muffin tins about 3/4 full. Bake for 25-30 minutes.

Desserts

Family favorite recipe by Grandma Irene

Ingredients:
2 beaten eggs
3 packages dry yeast and 2 and 1/2 cups lukewarm water
1 cup milk
4 Tbsp shortening
1 and 3/4 cups sugar
1 tablespoon salt

Scald milk. Let milk cool to lukewarm
Heat shortening until just melted
Mix milk, lukewarm water ( 2 cups) and sugar
Add yeast and stir
Let stand a few minutes to allow yeast to grow. It will look like its moving
Add melted shortening, beaten eggs and salt.
Stir in about 10 cups of flour. When it gets too stiff to stir, kneed in the flour.
Dough should not be as stiff as for bread. Get all the lumps out as you kneed.
When dough holds together in one piece you have enough flour
Let rise and punch down twice
The third time, roll out dough and place in greased cookie sheet.
Spread poppy seed filling on top about 1 inch from edge
Fold sides in and pinch edges shut. Let rise

Topping
3 cups flour
2 cups sugar
1 cup (2 sticks) butter
2 tsp cinnamon
Mix and add cinnamon last. Add more butter if it doesn’t stick together enough.
Spread beaten egg on top of coffee cake. Put topping on right before baking.

Poppy seed filling
3 cans poppy seed (12 and 1/2 oz)
3 beaten eggs
3 cans milk
3 heaping teaspoons cornstarch mixed with milk

Stir together poppy seed and milk on medium high heat. When mixed add beaten eggs. When it comes to a boil, thicken with corn starch and milk. Cool (maybe mix 2 cups milk with poppy seed & mix 1 cup milk with cornstarch

Bake at 350 degrees about 30 minutes.

Cookies, Desserts, Holiday Recipes

“Soft gingerbread,” according to my kids, this recipe makes a large quantity, so consider making a half batch.

Ingredients

1 cup sugar
1 cup dark molasses
1 cup lard, melted
1 cup hot water
1 heaping tsp baking soda
Pinch of salt
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/4 tsp ginger
5 cups flour

Put all ingredients except flour in a bowl. Stir well, then add flour. Refrigerate for 2-3 hours. Roll out on floured surface. Sprinkle with white sugar. Bake at 350 degrees for 7-8 minutes. 

Cookies, Desserts, Uncategorized

Rich and similar to Mrs. Field’s cookies, this recipe is large, so consider making a half or quarter batch.

Ingredients:

2 cups butter
2 cups sugar 
2 cups brown sugar
4 eggs
2 teaspoon vanilla
4 cups flour
1 teaspoon salt
2 teaspoon baking soda
2 to 3 cups oatmeal
2 teaspoon baking powder
24 oz. package chocolate chips
One 8 oz. Hershey chocolate bar, chopped
3 cups walnuts, chopped

Cream together butter and sugars. Add eggs and vanilla. Mix together dry ingredients (except for chocolate and walnuts). Add to butter and sugar mixture. Stir in chocolate and walnuts. Make golf-ball size cookies. Place 2 inches apart on cookie sheet. Bake at 375 degrees for 6 minutes. Makes approximately 112 cookies.

Cake, Desserts

Note: must be made in 12″ Almond Cake Pan (available from Bethany Housewares)

Ingredients
1 ¼ cup sugar
1 egg
1 ¼ cup flour
1 stick melted margarine
powdered sugar
1 ½ tsp almond extract
2/3 cup milk
½ tsp baking powder
sliced almonds

Preheat oven to 350 degrees. Spray the pan with non-stick cooking spray. Sprinkle sliced almonds on the bottom of the pan.

Combine sugar, egg, almond extract, and milk. Mix in flour and baking powder. Add margarine. Mix well.

Carefully poor over sliced almonds. Bake at 350 degrees for 30-40 minutes, until edges turn golden brown. Cool cake completely before removing from pan. Sprinkle with powdered sugar.

Beverages

Ingredients:

16 oz. pulp free orange juice or Sunny Delight
Ice
Water
1 oz vanilla syrup
1 tsp vanilla pudding mix

Put orange juice in blender. Add about a cup of ice. Add 1/2 cup water. Add vanilla syrup and vanilla pudding mix. Blend until smooth.