Aaron and Sarah are grown now,
but I still do the “stocking” thing at Christmas.
Last year, 1998, I was trying to come up with
ideas for their stockings and decided to put in
a few recipes cards for their favorites. I sat
down with the ole’ recipe file and started pulling
out recipes. I decided to include recipes that
might be forgotten if not handed down. I ended up
with over forty. So, that’s how this all began.
Using the “Now You’re Cooking” program, I
started working on my hand me down recipes. It started
with recipe cards and ended up including a book.
I kept thinking of recipes that I should include,
but I ran out of time. My plan is to add to the
book each year. I already have a list for next year.
Kat
INDEX
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BAKED CARAMEL CORN By: "Aunt" Vestie Bennett; Bennington, Ok 1980 1/2 cup butter 2 cup brown sugar; light 1/2 cup corn syrup; white 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla extract 6 quart popped corn In large skillet, melt butter; stir in brown sugar and syrup. Bring to a boil. Stir constantly for 5 minutes. Boil for 5 minutes without stirring. Remove from heat. Stir in soda, salt and vanilla. Pour over popped corn and stir well. Put into large greased pans. Bake at 250 degrees; 1 hour. Stir every 15 minutes. Yield: 6 quarts BAR-B-QUE BEANS By: "Grandmommie" Dorothy Dixon; Nicoma Park, Ok 1965 4 strips bacon 1 small onion; chopped 1 can (14 oz) pork and beans Ketchup; to taste mustard, prepared; to taste chili powder; to taste Chop bacon into bite size pieces. Brown; add onion and saute. Drain grease, if needed. Add pork and beans, along with other ingredients to taste. Simmer; 20 minutes. Yield: 4 servings BROCCOLI AND RICE CASSEROLE By: Kathy Koch; Houston, Tx 1976 1 medium onion; chopped 1/2 cup butter 1 cup rice (instant); uncooked 1 box (10 oz) broccoli (frozen-thawed); chopped 1 jar Cheese Whiz 1 can mushroom soup salt and pepper; to taste Saute onion in butter. Add garlic; if desired. Fold in mushroom soup, cheese whiz, rice and broccoli. Add salt and pepper, to taste.. Bake at 350 degrees; 30 minutes. BUTTERSCOTCH AND NOODLE CANDY By: Mrs. B; OKC, Ok 1976 1 bag (11 oz) butterscotch pieces 1 can (5 oz) chinese noodles 1 - 1 1/2 cup cocktail peanuts (salted, no skin) Soften butterscotch enough to stir in other ingredients in microwave. Add peanuts and noodles. Stir; drop on to waxed paper. Shape and cool. CHICKEN AND DUMPLINGS By: Kathy Koch; Houston, Tx 1976 ----Stewed Chicken---- 1 large chicken; cut up 2 ribs celery; chopped 1 carrot; pared and sliced 1 small onion; chopped 2 teaspoons salt ----Dumplings---- 1 cup flour; all purpose 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons oil ----Gravy---- 1/2 cup flour 1 cup water; cold 1 1/2 teaspoons salt 1/2 teaspoon black pepper Stewed Chicken: Place chicken pieces in large pot with enough water to cover (about 2 quarts). Add remaining ingredients. Cover; bring to boiling and cook over low heat about 1 1/2 hours or until tender. Remove the chicken from the broth and let cool. Remove chicken from the bone and cut into bite size pieces. Return chicken to just enough broth to cover chicken; bring to a boil. Dumplings: Stir or sift together flour, baking powder and salt. Combine milk and oil; add to dry ingredients; stir just to moisten. Drop from tablespoon directly onto chicken in boiling stock. Cover; return to boiling. Reduce heat (don't lift cover); simmer 15 minutes, or till done. Remove chicken and dumplings to a platter; keep hot while preparing gravy. Broth may be thick enough to use as the gravy. Gravy: Strain broth. Measure 4 cups into pot. Heat to boiling. Combine 1/2 cup flour and 1 cup cold water (shake in jar or whisk together). Gradually add to boiling broth, mixing well with whisk. Cook, stirring constantly, till mixture is thick and bubbly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Pour over chicken and dumplings. Serves 4-6. This has to be my most favorite thing in the whole wide world. Kat CHOCOLATE GRAVY By: "Grandmommie" Dorothy Dixon; Nicoma Park, Ok 2 tablespoon flour 1 cup sugar 3 tablespoon cocoa pinch salt 2 cup milk 2 tablespoon butter 1 teaspoon vanilla extract In saucepan, mix dry ingredients. Stir in small amount of milk to wet mixture. Stir in rest of milk; heat and thicken. Add butter and vanilla. Stir; serve hot, with biscuits. Momma use to make this on Sunday mornings before we would all go to church. I would eat so much that I would be sick at church. Kat CHOCOLATE MINT SQUARES By: Ame Del Bianco; Edmond, Ok 1978 ----Brownie--- 2 squares chocolate, unsweetened 1/4 cup butter 2 eggs 1 cup sugar 1 teaspoon vanilla extract 1/2 cup flour 1/2 teaspoon salt ----Frosting---- 2 cups powdered sugar 2 tablespoon butter 2 tablespoon milk 1 1/2 teaspoon peppermint extract 20 drops green food coloring ----Glaze 8 X 8---- 2 squares chocolate, unsweetened 2 tablespoon butter ---or Glaze 9 X 13---- 3 squares chocolate, unsweetened 3 tablespoon butter Brownie: Melt chocolate and butter in double broiler or microwave (add up to 1/4 cup more butter, if necessary); cool. Add remaining ingredients and mix. Bake in greased pan at 325 degrees; 20 minutes for 8 X 8; 15 minutes for 9 X 13. Frosting: Beat all ingredients together till smooth. Spread smoothly on baked, cooled brownies. Glaze: Melt chocolate and butter in double broiler or microwave. Blend and spread quickly over frosting. Refrigerate 1 hour. Cut into squares. This is really terrific and not hard to make. Kat CRANBERRY FLUFF By: "Grandma" Marge Adam; Midwest City, Ok 1976 1 package (1 lb) cranberries; frozen, grated 2 package Dream Whip 1 1/3 cup sugar 1 cup pecans; chopped, finely Whip topping according to directions. Add sugar gradually and beat. Fold in cranberries and pecans. Chill. This is better known as "the pink stuff'" We have it every holiday. The kids love it. The big kids, too. Kat CRANBERRY RELISH By: Kathy Koch; Houston, Tx 1998 1 bag cranberries; frozen 1 orange 3/4 cup sugar; or to taste Chop frozen cranberries, orange and 1/4 of the orange peel in food processor. Add sugar and stir. Yield: 10 servings Another one of my favorites. Kat DAMN GOOD CHILI By: Kathy Koch; Houston, Tx 1980 2 lb ground beef 2 cup onion; chopped 1 cup green bell pepper; chopped 1 can (16 oz) tomato sauce 2 cup water 1 tablespoon chili powder 1/4 teaspoon cayenne; or to taste 1/2 teaspoon black pepper; or to taste 1/2 teaspoon oregano 1 teaspoon cumin; ground 2 clove garlic; chopped 1 teaspoon salt 1 can (16 oz) pinto beans; drained, rinsed In large pan, brown meat with onion and bell pepper. Add remaining ingredients. Cover; simmer at least 30 minutes. The longer; the better. This is a great "easy goin" chile. Kat DEVILED EGGS By: Kathy Koch; Houston, Tx 1997 1 dozen egg mayonnaise; to taste mustard; to taste sweet pickle relish; to taste green onions; chopped, finely salt and pepper; to taste paprika Cover eggs with cold water. Boil 15 minutes. Gradually add cold water to pot. Let eggs cool. Remove shell, slice lengthwise and put yolks in small bowl. Except paprika, add all ingredients to the yolks and mix. Fill eggs whites with mixture. Sprinkle with paprika. Chill. May substitute finely chopped sweet pickles for relish. Yield: 10 servings KAT'S PECAN PIE By: Kathy Koch; Houston, Tx 1974 3 eggs; slightly beaten 1/2 cup Karo syrup, dark 1/2 cup Karo syrup, light 1 cup sugar 2 tablespoons butter; melted 1 teaspoon vanilla extract 1 1/2 cups pecan halves 1 pie crust; unbaked (See Plain Pastry Crust) In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake at 350 degrees; 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Never bake longer than 1 hour. Pie is easier to cut if you break the pecan halves before adding. Yield: 8 servings The holidays wouldn't be the same without at least two of these. Kat FRUIT CAKE By: "Grandpa" Charles O. Adam; Midwest City, Ok 1 lb raisins 1 lb dates; whole 1 cup shortening 1 1/2 cup sugar 2 cup cold water 1/4 teaspoon salt 1 teaspoon cloves; ground 2 teaspoon cinnamon 1 8 oz candied pineapple 1 8 oz candied cherries 1 1/2 lb pecans; chopped 25 small spice gumdrops 1 teaspoon baking soda 3 cup flour In a 4-quart saucepan, boil for 5 minutes: raisins, half of dates (whole), shortening, sugar, water, salt and spices. Add cut-up pineapple and cherries after mixture has cooked 4 minutes; cook remaining minute, let cool. Add other half dates, pecans, gumdrops and mix well. Add soda to flour and sift into batter, mixing well. Pour into greased 9-inch tube pan. Bake at 325 degrees; 2 hours. Note: After I put the batter in tube pan, I garnish the top with pecans halves, cherries and colored pineapple (I make designs). Being the third child of a large family, I helped my mother with the housework while my two older brothers helped my father in his machine shop, Charles told us. "I later helped him there, too, but I learned to cook at a very young age. This was before the ready-mixes and TV dinners. I made angel food cakes from scratch when I was thirteen years old.. I've enjoyed cooking ever since. One year the office where I worked had a covered-dish dinner for our Christmas Party. I took my Fruit Cake and, after eating it, different ones asked if I would bake them one. The next year at Christmas, I baked 36 cakes! I still bake cakes for several friends each year. He wraps them in cheese cloth and soaks them with liquor. You'll have to ask him his secret. This recipe won First Prize, Loaf Cake at the Oklahoma State Fair 1982. It was published in the "First Prize Cook Book" that year. Yield: 6 pound cake Grandpa Adam loves to bake. Kat FRUIT COBBLER By: "Aunt" Vestie Bennett; Bennington, Ok 1/2 cup butter; melted 1 cup flour; all purpose 1/2 cup sugar 3/4 cup milk 2 teaspoon baking powder 1/2 teaspoon salt 1 can fruit, sweetened Melt butter in baking dish. Mix flour, sugar, milk, baking powder and salt; pour over butter. Pour sweetened fruit over both. Bake at 325 degrees; 30-40 minutes or until dough is done. GRANDMA'S SUGAR COOKIES By: "Grandma" Marge Adam; Midwest City, Ok Pre 1970 3 cups flour 1 1/4 cups sugar 1/4 teaspoon salt 1 teaspoon baking powder 1 cup shortening 3 eggs; slightly beaten 1 tablespoon vanilla extract Sift together dry ingredients. Cut in shortening with a fork. Add eggs and vanilla; mix well. Roll out a portion on floured surface. Cut with floured cookie cutters. Work in remaining mixture into next portion and repeat. Bake at 375 degrees; 8-10 minutes. Best if left on the soft side, don't over bake. Cool. Decorate with Butter Cream Icing. Butter Cream Icing 3 1/2 cups (1 lb) powdered sugar 3 tablespoons butter, softened 1/4 cup milk, to start 1 teaspoon vanilla Add all ingredients to the powdered sugar and beat. Add more milk, if needed. Beat until smooth and creamy, but stiff. Separate portions. Add food coloring to each. Decorate cookies, as desired. Have to have these at Christmas. I love to decorate them and they are
GRANDPA'S EGG NOG By: "Grandpa" Charles O. Adam; Midwest City, Ok Pre 1970 6 eggs, separated; beat whites 2 cups sugar 1 teaspoon vanilla extract 1 can evaporated milk 2 quarts milk 1/2 gallon vanilla ice cream Beat egg yolks and sugar until light in color. Add vanilla and canned milk; beat more. Add 1 quart of milk; mix well (add 2nd quart of milk, if too heavy). Fold in beaten egg whites. Add ice cream as desired and drink. This is the BEST ever. Kat HOME MADE ICE CREAM By: "Grandmommie" Dorothy Dixon; Nicoma Park, Ok Pre 1958 6 eggs 3 cup sugar 1 can evaporated milk 4 teaspoon vanilla extract; or to taste 1 gallon milk Beat eggs; stir in sugar. Stir in 4 cups of the milk. Stir 1 minute or till sugar starts to dissolve. Add canned milk and vanilla to taste; stir well. Pour into ice cream freezer and top with milk. My favorite is Banana Ice Cream. Use less sugar if you use mashed bananas. Yield: 1 1/2 gallon Home made ice cream almost always meant getting together at our house with our cousins from the city. Momma would send me down the street to our neighbor's house to buy a gallon of fresh milk with cream. We took turns sitting on the ice cream freezer while Daddy or Uncle Harry would crank the freezer. We turned cart wheels on the grass, chased fire flies in the dark and laid out on an old quilt and gazed at the stars. Sometimes Jerry would tell us "Bloody Bones" stories. Kat HOT HOMINY By: "Aunt" Pat Skidgel; Midwest City, Ok 1994 2 cans hominy; drained 1 can cream of mushroom soup 1 small jar jalepeno Cheese Whiz Mix all ingredients together. Cover and microwave 10 minutes, stirring after 3 minutes. Yield: 10 servings This one is Aaron's favorite anytime. Kat HURT YA' CHILI By: Kathy Koch; Houston, Tx 1998 2 lb chuck roast,select cut; trimmed,chili ground 1 lb sausage; ground 2 cup onion; chopped 16 oz tomato sauce 2 can (16 oz) beef broth 4 tablespoon chili powder 1 teaspoon cayenne 1/2 teaspoon black pepper 1/2 teaspoon oregano 1 teaspoon paprika 1 tablespoon cumin 1 tablespoon garlic powder; or 4 cloves 1 teaspoon celery seed 2 teaspoon Tony Chachere's Creole Seasoning; or 1 teaspoon salt Brown meat. Add onion and saute. Add tomato sauce and one can of broth. Cover and simmer; 15 minutes. Add remaining ingredients. Cover and simmer one hour. Uncover to cook down; 30 to 60 minutes. Yield: 6 servings This is great, butttttt have the anti-acid ready. Mike and I used this recipe at a Chili Cook Off. We didn't win, but we had people come back for seconds. Kat JALAPENO CORNBREAD By: Kathy Koch; Houston, Tx 1998 2 tablespoons corn oil 1 cups yellow cornmeal 1 cup flour 4 teaspoons baking powder 1 1/2 teaspoons salt 1 egg 1 1/2 cups milk 2 jalapeno peppers (fresh or canned); finely chopped 1 cup whole kernel corn; cooked, drained 3/4 cup cheddar cheese; shredded Put oil into a 9-inch square heavy baking pan or 10-inch round cast iron skillet. Place pan in oven and heat at 450 degrees. Let oven and oil heat while you prepare the other ingredients. In a large bowl combine cornmeal, flour, baking powder and salt. In another bowl lightly whisk together egg and milk. Add liquid mixture to dry ingredients, stirring only until batter is smooth. Gently stir in jalapenos, corn and cheese. Pour batter into the pan over the hot oil. Bake at 450 degrees; 20 to 25 minutes. Yield: 16 servings This is the prettiest cornbread that I have ever seen. Taste good, too. Kat JELLO WHIP By: "Grandma" Marge Adam; Midwest City, Ok 1976 1 envelope Dream Whip 1 small package Jello; orange 1 8 oz cottage cheese 1 small can mandarin oranges; drained Whip topping according to directions. Whip in Jello, gradually. Stir in cottage cheese and oranges. Chill. Better known as the "orange stuff". We have to have this along with the "pink stuff". Kat KAT'S MEATLOAF By: Kathy Koch; Houston, Tx 1998 ----Meatloaf---- 1 medium onion; chopped, finely 1/4 red bell pepper; chopped, finely 10 crackers Triscuits; crushed 1 1/2 teaspoon Tony Chachere's; Creole Seasoning 1 teaspoon black pepper 1/2 teaspoon garlic; roasted or fresh crushed 1/2 teaspoon horse radish 2 lb ground beef 2 tablespoon Ketchup 1 teaspoon celery seed 1 tablespoon mustard; prepared 1 tablespoon Worcestershire sauce 1 egg; slightly beaten ----Sauce---- 1 cup Ketchup 1 cup water Combine and mix well; first seven ingredients. Add remaining ingredients; mix well. Refrigerate over night, if possible. Shape loaf in a 9 X 13 baking pan. Bake at 350 degrees; 1 hour, 15 minutes. Top with ketchup. Add sauce. Return to oven for 30 minutes. Sauce: Mix ketchup with water. Surround loaf with sauce. I think the Tony Chachere's is the secret. This is realllly good. Kat LEMON CAKE By: "Grandmommie" Dorothy Dixon; Nicoma Park, Ok 1968 ----Cake---- 1 box Duncan Hines Lemon Supreme Cake Mix 1 cup sugar 2/3 cup oil 1 cup apricot nectar 4 eggs ----Glaze---- 1 cup powdered sugar 1 juice from one lemon Cake: Add sugar, oil and apricot nectar to the cake mix. Beat in eggs; one at a time. Pour into greased tube cake pan. Bake at 375 degrees; 45minutes. Glaze: Squeeze juice from lemon; stir into powdered sugar. Pour over cake while still warm. Grandmommies "classic". Sweet and tart. Kat MARSHMALLOW YAMS By: Sarah Adam; Dallas, Tx 1996 2 cans yams; drained, reserve 1/4 cup 1 cup brown sugar 1/4 cup pecans; chopped 1/4 cup butter 2 cups marshmallows; miniature Grease 8 X 8 baking dish. Arrange yams evenly and add juice. Layer brown sugar, pecans and dot with butter. Bake at 350 degrees, uncovered; 30 minutes or till bubbly. Top with marshmallows and return to oven to melt. Can use fresh sweet potatoes. Wash, peel and cube 6 sweet potatoes. Cover with cold water, 1 teaspoon salt and cook until tender but firm. Yield: 10 servings MASHED POTATOES By: Kathy Koch; Houston, Tx 1970 10 medium red potatoes; cubed 1 teaspoon salt 1/2 cup butter 1 can (12 oz) evaporated milk 1/2 cup potato broth salt and pepper; to taste Peel potatoes, if desired. Cover potatoes with cold water. Add salt. Cook till tender. Drain, reserving 1 cup of broth. Add butter, salt and pepper; to taste. Add milk 1/4 cup at a time while mashing, until you get desired texture. Add broth, if it is still too stiff. Yield: 8 servings MICROWAVE LASAGNA By: "Friend" Nancy Hutchison; Edmond, Ok 1985 1 lb ground beef; or less 1 jar (32 oz) spaghetti sauce 1/2 cup water 1 1/2 cup cottage cheese 1 egg 1/2 teaspoon black pepper 8 noodles lasagna noodles (8 noodles); uncooked 1/2 lb mozzarella cheese; grated 1/2 cup parmesan cheese; grated Brown beef; stir in sauce and water. Combine cottage cheese, egg and pepper. Layer into greased 9 X 13 baking dish; 1/3 of the sauce, 4 lasagna noodles, 1/2 egg mixture, 1/2 mozzarella. Repeat layers; ending with sauce on the top. Cover tightly. Heat full power; 8 minutes. Reduce power to 50%; 32 minutes. Top with parmesan; let set for 15 minute. MINI STRAWBERRY CHEESECAKES By: "Friend" Barbara Martin; OKC, Ok 1976 ----Cake---- 3 package cream cheese; small??? 5 eggs 1 cup sugar 1 1/2 teaspoon vanilla extract ----Topping---- 1 cup sour cream 1/2 cup sugar 1/4 teaspoon vanilla extract ----Glaze---- strawberry jelly Cake: Blend all together till fluffy. Use baking cups in muffin tins; fill 2/3 full. Bake at 300 degrees; 40 minutes. Cool 5 minutes and top. Topping: Blend all together. Top each with 1/2 teaspoon. Glaze with jelly; strawberry or your choice. Bake 5 minutes more; refrigerate. These are so good. Taste just like little miniature cheese cakes. Kat NEIMAN MARCUS COOKIE RECIPE - $TWO FIFTY By: Anonymous, Dallas Morning News 2 cup butter 2 cup sugar 2 cup brown sugar 4 eggs 2 teaspoon vanilla extract 4 cup flour 5 cup oat meal, blended; to fine powder in blender 1 teaspoon salt 2 teaspoon baking powder 2 teaspoon baking soda 1 package (24 oz) chocolate chips 1 8 oz Hershey bar; grated 3 cup pecans; chopped *Measure oatmeal and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake at 375 degrees; 10 minutes. Recipe may be halved. Yield: 112 cookies Never made these, but heard the story for years. Kat NO BAKE COOKIES By: "Grandmommie" Dorothy Dixon; Nicoma Park, Ok 1975 2 cup sugar 1/3 cup cocoa; unsweetened 1/2 cup milk 1/2 cup butter 3 cup quick oats 1/2 cup coconut; flaked 1/2 cup pecans; chopped 1 teaspoon vanilla extract Mix sugar and cocoa in large skillet. Add milk and butter. Bring to a boil. Boil 2 minutes. Remove from heat; add remaining ingredients. Drop on to waxed paper. Cool. Can replace 1/4 cup butter for 1/2 cup peanut butter. Omit pecans. These are soooo easy and soooo good. Kat PAN GRAVY By: "Grandmommie" Dorothy Dixon 4 tablespoon meat dripping 1/4 cup flour 2 cup milk 1 teaspoon salt 1 teaspoon black pepper Remove meat from the skillet. Pour off the fat; leaving 4 tablespoons and crusty bits. Over low heat; blend the flour into the fat. Add salt and pepper. Brown the flour mixture. Add the milk all at once and blend. Stir; while cooking over medium heat until thick and bubbly. If too thick, gradually stir in more milk. If not thick enough, put 2 tablespoons of flour in a jar with enough cold water to dissolve. Shake the mixture to remove lumps, before gradually stirring into the gravy. I love home made gravy and bread. My daddy use to sing "Rolly Polly" to me. I think this may have been what made me "daddy's little fatty". We have a friend, Buck Reams. He has a cowboy band. He recorded that song. I couldn't believe it the first time that I heard it. I hadn't heard that song in years. Kat PERFECT GIBLET GRAVY By: Kathy Koch; Houston, Tx 1970 ----Giblets---- giblets, wing tips and neck 2 quart cold water (or canned chicken broth) 1 onion; quartered 2 ribs celery; chopped 3 tablespoons parsley (fresh); chopped 1 teaspoon salt ----Gravy---- 6 tablespoons flour 4 cups broth 1/2 teaspoon salt; or to taste 1 teaspoon black pepper; or to taste Cover giblets (I don't use the liver), wing tips and neck with water. Add onion, celery and parsley, simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets (I don't use the gizzard) and meat; set aside. For evey 2 cups gravy desired, use 3 tablespoons flour and 2 cups broth. Put the flour in a shaker with enough cold water to dissolve and shake. With a whisk, add to boiling broth; add enough to thicken. Salt and pepper to taste. Yield: 6 cups PLAIN PASTRY CRUST By: "Aunt" Pat Skidgel 1 1/2 cup flour; sifted, all purpose 1/2 teaspoon salt 1/2 cup shortening 4-5 tablespoon water; cold Sift flour with salt. Cut in shortening (half at a time, till size of small peas). Sprinkle water over a small portion of the flour (one tablespoon at a time), tossing mixture after each addition. Form into a ball. Flatten onto floured surface. Roll 1/4 inch thick. Lay crust in pie pan; trim 1/2 inch beyond edge. Fold under and pinch. Baked Crust - Prick sides and bottom with fork. Bake at 450 degrees; 10-12 minutes. Yield: 1 pie crust. You have to see this one time. It's not so hard to do. My sis, Pat, was a good teacher. I make a darn good pie crust. Kat PORCUPINE MEATBALLS By: Kathy Koch; Houston, Tx 1974 1 lb ground beef 1/4 cup rice (uncooked long-grain) 1 egg; slightly beaten 1 tablespoon parsley 2 tablespoon onion; chopped, finely 1/2 teaspoon salt 1/2 teaspoon black pepper 1 can tomato soup; condensed ----Sauce---- 1/2 cup water 1 teaspoon Worcestershire sauce Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup condensed tomato soup, Mix thoroughly; shape into about 20 small meatballs and place in skillet. Mix remaining soup, water and Worcestershire sauce; pour over meatballs. Bring to a boil; reduce heat; cover and simmer 40 minutes, stirring often. My kids use to LOVE these meatballs. Of course, they loved everything. Kat POTATO SALAD By: Kathy Koch; Houston, Tx 1981 new potatoes; cubed, with skin sweet pickle relish green onion; bulb and stem, chopped celery; chopped, finely mayonnaise; lite or regular salt and pepper; to taste Scrub or peel potatoes. Cut into bite size pieces. Put in large pan; cover with salted water. Cook till tender, but firm. Drain water. Add remaining ingredients to taste. Refrigerate. POUND CAKE By: "Grandma" Marge Adam; Midwest City, Ok Pre 1972 3 cups flour 2 cups sugar 1 teaspoon baking powder 1 teaspoon salt 4 eggs 1 cup milk 1 cup shortening 1 1/2 teaspoons vanilla extract Place dry ingredients into large bowl. Put eggs in a cup; fill remainder of the cup with milk. Add to dry mixture with shortening and mix; 3 minutes. Add remaining milk and vanilla; beat 2 minutes. Pour into greased and floured tube pan. Bake at 325 degrees; 60 minutes. Glaze if desired. My mother-in-law always asked everyone what kind of cake they would like for their birthday. This was always the one I requested. Tried to make it one time. It didn't turn out like hers, but she swears this is the recipe. Kat PRALINES By: Jayne Crepeau; Dallas, Tx Pre 1994 3 cup sugar 1 cup buttermilk 3 cup pecans 1/2 teaspoon baking soda 1/2 cup butter 2 teaspoon vanilla extract Put sugar, buttermilk and pecans in large saucepan. Using candy thermometer, bring to 240 degrees; stirring only till dissolved. Cool; when you can hold sides of the pan, add soda, butter and vanilla. Stir till consistency changes. Drop on to foil. Cool. These are absolutely wonderful. I'm not very good at this kind of candy. Mine don't look as pretty as Jayne's, but they taste good. Kat PUMPKIN PIE By: Kathy Koch; Houston, Tx 2 eggs; beaten 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon* 1/2 teaspoon ginger* 1/4 teaspoon cloves* 1 can (15 oz) pumpkin; Libby's 1 can (12 oz) evaporated milk; Milnot 1 9" pie crust; unbaked (See Plain Pastry Crust) Beat eggs; stir in sugar, spices and pumpkin. Gradually, add milk. Pour into pie shell. Bake at 425 degrees; 15 minutes. Reduce heat. Bake at 350 degrees; 40-50 minutes. Until knife inserted, near center, comes out clean. * Can use 3 teaspoons of Pumpkin Pie Spice per pie. This is really Libby's recipe. You know Libby don't you? Kat QUICK NUT FUDGE By: Kathy Koch; Houston, Tx 1976 1 lb powdered sugar 1/2 cup cocoa 1/4 teaspoon salt 6 tablespoon butter 4 tablespoon milk 1 tablespoon vanilla extract 1 cup pecans; chopped Combine all ingredients except nuts in microwave safe bowl. Microwave for 2 minutes at a time; take out and stir. Repeat until mixture is smooth and creamy. Add nuts and mix till consistency starts to change. Spread quickly onto buttered platter. Cool. Cut into squares. This a great fudge recipe for me. I'm not good at the recipes with temperatures. Kat ROAST TURKEY By: Kathy Koch; Houston, Tx 1 15 lb turkey; thawed salt; to taste oil Allow 1 1/2 lb of turkey per serving, including left overs. Allow 1 day per 5 lb to thaw in refrigerator. Remove giblets and neck from cavities and cut off wing tips for gravy. Rinse turkey and salt inside cavities. Dry off and baste with oil. Put in greased shallow pan. Roast according to directions on turkey wrapper. Let turkey stand 30 minutes before carving. Yield: 10 servings SALT DOUGH - ORNAMENTS (NOT to be eaten) By: Kathy Koch; Houston, Tx 1978 2 cup flour 1 cup salt 1 cup water food colorings screw eyes Mix flour and salt. Pour water in gradually; mixing into a large ball. Knead until firm and smooth; 5-7 minutes. Separate and add food coloring. Put in plastic bags; to prevent drying. Work on oiled cookie sheet. Shape into desired ornaments. Insert screw eye for hanging. Air dry. Paint, if desired. Date and initial back. Coat with sealer. I made these several years at Christmas. Everybody got them for gifts. You should see the ones that Aaron (4-6 yrs) and Sarah (2 yrs) made. We crack up every year, when we bring them out. Kat SIMPLE PRALINE COOKIES By: "Aunt" Margie Koch; Houston, Tx 1996 24 graham crackers; whole 1 cup butter 1 cup brown sugar; packed 1 cup pecans; chopped Line cookie sheet with graham's. Combine butter and brown sugar in saucepan; bring to a boil. Boil for 1 minute. Remove from heat; add nuts. Pour over crackers. Bake at 350 degrees; 10 minutes. These are quick, easy and so good. Kat SPANISH RICE By: "Neighbor" Gladys Villanova; OKC, Ok 1980 1 cup rice olive oil 1/2 onion; chopped 1/4 bell peppers (red, green, yellow); chopped 1 large tomato; chopped ----or--- 1 small can Rotel tomatoes with peppers 1 teaspoon salt 1/2 teaspoon cumin 2 cup water 1/2 teaspoon black pepper Cover bottom of skillet with olive oil. Add rice and brown. Add remaining ingredients, except water and brown. Add water; bring to a boil. Cover; reduce heat to simmer for 30 minutes. I've never made Gladys' Spanish Rice, but I use her method to cook rice to this day. She was the best cook. Kat STADIUM SPINACH DIP By: Kathy Koch; Houston, Tx 1992 1 cup mayonnaise 1 cup sour cream 1 package (10 oz) spinach frozen, chopped; thaw and drain 1/2 cup green onion; chopped 1/2 cup parsley (fresh); chopped 1/2 teaspoon salt 1/2 teaspoon black pepper Combine all ingredients and mix well. Chill. Serve with vegetable dippers, chips or crackers. Yield: 4 cups SWISS STEAK By: Kathy Koch; Houston, Tx 1976 4 steaks; tenderized 2 can (14 oz) stewed tomatoes; diced or crushed 1/2 onion; chopped 1/2 bell peppers (red, green, yellow); chopped salt and pepper; to taste Brown meat on both side. Add remaining ingredients. Simmer over low heat, until steak is done. Remove steak from sauce. Put 2-3 tablespoons of flour in a jar with enough water to dissolve. Shake to remove lumps. Gradually stir into sauce to thicken. Serve with mashed potatoes or rice. TEXAS CORNBREAD DRESSING By: Kathy Koch; Houston, Tx 1998 1 1/2 cups onion; chopped 1 1/2 cups celery; chopped 1 quart crumbled dry bread 1 quart crumbled corn bread 1 quart crumbled biscuits 1 teaspoon celery seed 1 tablespoon parsley 2 tablespoons sage; or to taste 1 teaspoon salt 2 teaspoon black pepper 3/4 can (14 oz) chicken broth 3/4 can (14 oz) evaporated milk; Milnot 1/2 cup butter; melted 2 eggs; slightly beaten Saute onion and celery. In large bowl, combine bread crumbs, corn bread, biscuits, onion, celery, celery seed, parsley, sage, salt and pepper. Toss well. Add broth, milk, butter and eggs. Mix well, but toss lightly. Mixture should be extra moist, just this side of soupy. Pour into greased, 9" X 13" baking dish. Bake at 350 degrees; 30 minutes. Yield: 12 servings This is a combination of recipes from Grandmommie, Aunt Pat, Lady Bird Johnson (Houston Chronicle) and myself. I'm lousy at dressing, but I can make this and it's really good. Kat VEGGIE DIP By: Kathy Koch; Houston, Tx 1978 2 cup sour cream 2 package (3 oz) cream cheese 1 package dry, ranch salad dressing dash Tabasco sauce Mix all together and chill. Use veggies to dip. Yield: 3 cups ZUCCHINI LOAF By: "Aunt" Gennie Pavlu; Missouri Pre 1972 1 cup salad oil 2 cups sugar 3 eggs 2 cups zucchini; grated, raw 3 cups flour 3 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Blend salad oil and sugar. Beat in eggs; one at a time. Mix in zucchini. Sift dry ingredients together; add to first mixture and beat thoroughly. Pour into 2 greased and floured loaf pans. Bake at 325 degrees; 1 hour or till done. Can't tell you how good this is!!! Make's great Christmas gifts--I used the little small loaf pans. You can make ahead of time and freeze. Kat |
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Created by Kat ~ March 1999
