Stephens, Canada, Welcome to our Site - Here you will find Recipes, Shoe Box Photos and other links to Family member sites. Your Feedback is welcome - Please tell us what you think, Email or post a message at BoardHost |
|
________________________________ Kathie’s Brown Sugar BBQ Sauce ________________________________ ________________________________ ________________________________ ________________________________
|
________________________________ ________________________________ ________________________________ ________________________________
|
________________________________ Luscious Four-Layer Pumpkin Cake ________________________________ Triple Chocolate Layered Dessert _________________________ ________________________________ ________________________________ ________________________________ |
|
2 – 250 gr. Cream cheese 6t sour cream (whip up like icing) Spread in dish. Sprinkle chopped tomatoes, onions and olives. Cover with salsa then sprinkle mozzarella & cheddar cheese.
Red pepper Garlic Onion Basil 1 cup Orzo pasta 2 ¼ cups of chicken broth Fry red peppers, garlic, onion, & basil in a frying pan with oil until soft for about 2 minutes. Pour in chicken broth. Bring to a boil. Stir in Orzo pasta. Cook on low for about 20 minutes.
Kathie’s Brown Sugar BBQ Sauce 1 ½ cups light brown sugar ¾ margarine stick 1/3 cup mustard 2 cups vinegar A few gulps of ketchup A palm of crushed peppers Salt & pepper Bring to a boil for about 5 – 10 minutes.
1 cup flour 2 T baking powder ½ t salt 2 T white sugar 2 T shortening 1 cup raisins ½ cup milk 1 cup lightly packed brown sugar 2 cups boiling water Mix 1st 7 ingredients in greased baking bowl. Pour over brown sugar & boiling water mixture. Bake for 35 minutes at 375.
½ cup shortening ½ cup peanut butter ½ cup white sugar ½ cup brown sugar 1 egg 1t vanilla 1 ½ cups of flour ½ t baking soda 375 degrees F for 10 minutes. Cream shortening, butter & sugars. Beating egg & vanilla. Stir in dry ingredients.
1 cup all purpose flour ½ t salt 1 t baking powder Wet with milk just until it sticks together (dryer the better). 5 minutes with lid on DON’T LIFT LID.
1 heaping quart basket of peeled tomatoes. 1 T of salt ½ cup sugar Bring to a boil and bottle.
Wash all grapes. Separate grape pulp and skins into different bowls. Cook pulp on medium heat until seeds separate. Put pulp through sieve. Mix juice with skins. For 1 cup of grape mixture add ¾ cup of white sugar. Boil for 1 hour (stirring constantly) and bottle.
1 can of each: Green beans Yellow beans Chick peas Kidney beans 1 chopped onion 1 ground pepper ¾ cup of white sugar 1/3 cup salad oil 2/3 cup of vinegar 1t of salt & pepper
½ cup of vinegar 3T of sugar 2T of oil Dash of garlic powder Dash of celery seed Bring to a boil and simmer for 3 minutes. Pour hot over. 1 cup shredded carrots 1 cup shredded cabbage
1 1/2 lbs. hamburger or turkey burger 1 small onion chopped 1/2 lb. of grated cheese 32 oz. low fat sour cream 1 package of taco seasoning Shredded lettuce 2 tomatoes diced Scramble hamburger and onions in frying pan until done, drain grease Stir in salsa and spread on bottom of 9x11-glass dish Mix sour cream with taco seasoning and pour on top of the hamburger mixture Lightly cover with 1/3 of the cheese Add layer of shredded lettuce Add layer of diced tomatoes Top with the rest of the cheese Start dipping with tortilla chips.
10 oz pkg. frozen peas 1 ½ cups Minute Rice (cooked and cooled) 1 small can of shrimp (I use 1 shrimp ring with tails removed) 1 ½ chopped celery ¼ cup onion
Dressing ½ cup salad oil 1T Soya sauce 1t salt 1t celery seed 2t curry powder ½ T sugar Before serving, add 1 can of chow mein noodles
Lasagna noodles - 15
These are very moist. It is almost like eating pumpkin pie out of your hand. Butter or margarine 125ml / 1/2 cup Granulated sugar 125ml / 1/2 cup Brown sugar, packed 125ml / 1/2 cup Eggs 2 Canned pumpkin 398ml / 4oz All-purpose flour 250ml / 1cup Cinnamon - 1 tsp. / 5ml Nutmeg - 1/4 tsp. / 1ml Ginger - 1/4 tsp. / 1ml Baking Powder - 2ml / 1/2 tsp. Baking soda - 2ml / 1/2 tsp. Salt - 1m / 1/4 tsp. Cream butter and sugar together. Beat in sugar then eggs 1 at a time. Slowly beat in pumpkin. Add remaining ingredients. Stir. Scrape into greased 9X13 inch (22X33cm) pan. Bake in 350F (180C) oven for about 25 minutes until an inserted toothpick comes out clean. Cool then frost with Cream Cheese Icing.
CREAM CHEESE ICING Cream cheese, softened - 125g / 4oz Butter or margarine - 50ml / 1/4 cup Vanilla - 5ml / 1 tsp. Icing (confectioner's) sugar - 500ml / 2 cups Beat cream cheese, butter and vanilla until smooth. Beat in icing sugar, a little at a time. Spread over Pumpkin Squares. Chill. Cuts into 54 moist squares.
(Cake) Butter or margarine (melted) 1/2 cup All-purpose flour 1 cup Sugar 1 cup Baking powder 4 tsp. Salt 1/2 tsp. Milk 1 cup Vanilla extract 1/2 tsp. * Put melted margarine in bottom 9X13 pan. * In a bowl, combine flour sugar baking powder and salt. * Stir in milk and vanilla. * Pour into prepared pan. (Filling) Canned pumpkin 3 cups Evaporated milk 1 cup Eggs 2 Sugar 1 cup Brown sugar, packed 1/2 cup All-purpose flour 1 tsp. Cinnamon 1 tsp. Salt 1/2 tsp. Ginger, clove and nutmeg 1/4 each * In a mix bowl, mix pumpkin milk and eggs. * Combine the rest of the ingredients, then add pumpkin. * Pour this over cake mixture. DO NOT STIR (Topping) Butter or margarine 1 TBsp Sugar 2 TBsp * Dot with butter. * Sprinkle with sugar. Bake at 350F for 55 - 60 minutes or until knife comes out clean.
Sift together: 2c all purpose flour 1T ginger 2t baking soda 1t cinnamon 1/2t salt Cream together: 3/4 c shortening 1 c sugar Beat in: 1 egg 1/4 c molasses Sugar for rolling Cream shortening and sugar, add egg and molasses. Add dry ingredients a little at a time. Roll little balls, then roll in white sugar. Space about 2" apart. Bake at 350F for 12-15 mins or until tops are slightly cracked
1 c brown sugar 1/2 c worchester sauce 1/2 c ketchup 1/3 c cider vinegar 1 c double strength coffee 1/2 c corn oil Simmer for 5 mins. Cajun, add to above recipe and simmer for 5 more mins. Will keep in refrigerator for several weeks. 2 t garlic 1 t oregano 1 t basil 1 T paprika 1/2 - 1tsp. cayanne 1 T black pepper 1 t salt 2 t rosemary 2 bay leaves
10 lbs. Tomatoes (6 qt basket heaping) 5 lbs. Brown Sugar 1 Cup vinegar 1 T Cinnamon 1 T Allspice Salt to taste Boil until thick ENJOY, good on meats, toast. etc.
Small strawberry or raspberry rolls. (I use small ones, 6-8) 1 ½ cup of sweet Sherry (EMU). 2 cans (15oz or 425g) Custard. 1 jar of (500ml) Raspberry jam. 2 cups of whipping cream (Whipped). 1 pint of strawberries sliced. 1 pint of raspberries. Chocolate shaved. ----------------------------------------------------- Slice rolls and line LARGE bowl, sprinkle with Sherry. Combine ½ of one can of custard with raspberry jam. Spread ½ of jam mixture over rolls. Mix ½ of whipped cream with ½ can of custard. Spread ½ of custard whipped cream on top of jam mixture. Top with slice strawberries. ----------------------------------------------------- Repeat layers starting with slice rolls and ending with strawberries. ----------------------------------------------------- Cover with whipping cream. Cover and refrigerate 4-6 hrs. Decorate with raspberries, strawberries and grated chocolate.
Combine 1 1/2 cups OREO Baking Crumbs with 1/2 cup melted butter. Press on bottom and 1 in. up sides of 9 in. spring pan. Pour 1/2 cup caramel sauce over crust. Beat 3 pkg. (250 g each) softened* Regular or Light Philadelphia Cream Cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time and mix until just blended. Stir in 1/4 cup KAHLUA Coffee Liquor and 6 squares melted BAKER'S Semi-Sweet Chocolate: pour into crust. Bake at 350 F for 45-50 min. or until center is almost set. Cool completely, then refrigerate 3 hr. or overnight. Garnish with thawed COOL WHIP Whipped Topping. Drizzled caramel sauce and grated chocolate. Note: To soften cream cheese, place unwrapped packages in Microwave bowl. Microwave on HIGH for 30 seconds.
1 cup oatmeal 1 t - vanilla 1 ½ c - boiling water 1 t - salt 2 eggs ½ t - nutmeg 1 c - white sugar ¾ t - cinnamon 1 c - brown sugar ¼ c - flour ½ c - marg. 1 t - baking soda 1 t - baking power Pour water over oatmeal and let stand. In a separate bowl mix remaining ingredients. Pour in oatmeal and mix. Pour into 8"X13" pan. Bake for 40 – 45 mins at 350F. -------------------------------------------------------------- Topping Heat together ½ c - marg ½ c - brown sugar 3 T - milk ½ c - chopped nuts ¾ c - coconut Spread over cake. Put under broiler until it is light brown and bubbly.
Arrange rhubarb in unbaked pie shell. (A few strawberries scattered among the pieces make the pie prettier and even tastier). Mix next 2 ingredient; stir in sour cream and pour evenly over rhubarb. Combine remaining ingredients until crumbly. Sprinkle over top. Bake in oven at 450F for 15-min. Then an additional 30-min at 350F, or until fruit is tender, filling is set and crumbs are golden brown. This is really special. Ingredients: 4 cups - cubed rhubarb Pastry for 10 inch pie 1 ½ cup - sugar (white) 1/3 cup - all purpose flour 1 cup - commercial sour cream Topping: ½ cup each – all purpose flour and brown sugar ¼ cup – soft butter
¼ cup – Butter 1 cup – Brown sugar ¼ teaspoon – salt 1 cup – Dark Karo Syrup 3 eggs – beaten 1 Teaspoon _vanilla 1 ½ cup – Pecan Halves 1 – 9 inch unbaked pie crust ----------------------------------------------- Cream butter and sugar together until fluffy: add next 4 ingredient. Sprinkle pecans on bottom of pie shell; pour the filling over pecans. Bake at 450 F for 10 minutes, reduce temperature to 350 F and bake 35 minutes longer. Outer edge of filling should be set, center slightly soft or until knife inserted in center comes out clean.
Cream of Chicken Soup. Celery or Mushroom Spread evenly in the bottom of a Casserole dish ( 8 by 8) ----------------------------------------------------- Cut 4 Chicken Breast vertically in half. Place on top of soup. Put mozzarella cheese or cheddar on top of chicken. Make 4 cups of prepared stovetop stuffing and spread evenly over cheese/chicken. Cook for 1 hour at 325F or until done.
1 - cup fuslli pasta 1 - small garlic clove minced 1 T – red wine vinegar 1 T – olive oil 1/8 t – sugar and ground pepper ½ cup – cooked chicken. Cut in strips 1 – ripe tomato. Cut in wedges ½ - red pepper. Cut in strips 1/3 cup – crumbled feta 2 T – chopped black olives 2 t – basil fresh (or 1/2t dried) Cook pasta. Add salt and garlic into pasta while cooking. Add vinegar oil, sugar, and pepper. Whisk until blended. In bowl, combine pasta, chicken, veggies toss with dressing. Place in fridge until ready to serve.
24 - tomatoes 6 - onions tbls. of salt 4 - cups white sugar 2 - cups vinegar 2 - red peppers (Suggestions – chili’s seeds, 1 ½ cayanne pepper to taste) Bring to a boil until thick
Cream together: ½ - cup shortening ½ - cup sugar (brown packed) ¼ - cup white sugar 1t – vanilla Beat in 1 egg Combine: 1 – cup all purpose flour 1t – baking soda 1/2t – salt Mixed together Add – 1 cup chocolate chips Bake – 10 to 12 mins at 315F
½ - small head of cauliflower separated into small flowerets. 1 – 8oz jar olives (drained) 1 – 8oz jar sweet pickled onions (drained) 32oz - bottle ketchup 3 - green peppers chopped ½ - cup oil ¼ cup vinegar 2 – cans (7oz) tuna (drained) 1 – can sliced mushrooms (drained) 1 – can (7oz) small shrimp (drained) In large saucepan pre cook cauliflower for 5 mins and drain. Add olives, onions, ketchup, peppers, oil, and vinegar Simmer gently for 10 mins. Add tuna, mushrooms and shrimp. Simmer gently for 30 mins. Bottle and refrigerate. 2 qts keeps for ages. Serve with crackers, melba toast. Rye bread.
1 – 350 gram package butter scotch chips ½ cup butter 1 – cup crunchy peanut butter 1 – cup coconut 1 – 11oz pkg. mini marshmallows Melt chipits and butter in double boiler. Remove from heat and add peanut butter. Mix well. Add and mix well to coconut and marshmallows. Put in 9"X11" pan (cool). Keep in fridge. Can be frozen.
1 ½ cup marg. 2 cup sugar 2 eggs 2 tsp. Vanilla ¾ cup cocoa 1 tsp. Baking soda 2 cup flour Mix first four ingredients in large bowl. Mix dry ingredients together. Add dry mixture to wet mixture. Drop spoonfuls on a non-greased cookie sheet. Bake at 350F for 9-10 mins. Let cool before removing from cookie sheet. You can add chocolate chips, mint chips, nut coconut.
4 - lbs ground beef ¼ - cup curing salt (less) 2t - liquid smoke 1 1/2t - garlic powder 1 1/2t – pepper Mix, cover and chill for 24 hours. Divide into 4 rolls and roll in wax paper. Place on broiler pan and bake at 225F for 4 hours. Remove and pat rolls with paper towels to absorb fat. Cool, then wrap with foil and freeze or refrigerate. This can be varied by adding 1 tsp. Mustard or 1/4t caraway seed.
1 - cup butter 2 tbsp. milk Cream butter & sugar. Add vanilla milk, milk, soda and eggs. Then add the dry ingredients. Chill 2-3 hours. Roll to desired thickness and cut with cookie cutters. Bake at 400o for 8-15 mins.
2 – cups glazed fruit 1 – cup raisins 1 – cup glazed cherries 2T honey 2t salt 1 ½ t - each cloves, ginger and cinnamon 1 – cup apple cider or brandy 1 – cup sugar 2/3 cup shortening 3 eggs 2 – cups all purpose flour Blend together fruits, honey, salt, spices and juice. Let stand over night. Blend sugar and shortening until creamy. Beat eggs, one at a time. Mix with flour, then fruit mixture and spread batter in foil lined pans. Bake at 325F for 2 ½ hours, yields 3 ½ loafs of cake.
Measure, then sift 3 times: 2 - cups all purpose flour 8t baking poeder ¼ cup sugar 1t salt Beat 2 eggs in large bowl. Stir in 2 cups milk and 1/3 cup oil. Add dry ingredients. Beat until batter is smooth. Fry Yields 12 ¼ cup size
2 – cups brown sugar 1 – cup boiling sugar ½ tsp maple flavoring Add boiling water to sugar, bring to a boil and cook 5 minutes on med. Heat so its on a soft boil. Remove from heat. Add flavoring mixing well. Store in covered container.
1 – cup coconut 1 – cup pineapple / fruit cocktail 1 – cup marshmallows (coloured) 1 – cup sour cream 1 – cup mandarin orange Mix all ingredients, stir well and chill.
Melt 1 cup chocolate chips and 1 cup butterscotch chips in large bowl over hot water. Stir in 1 cup chow mein noodles and 1 cup peanuts. Drop with spoon onto waxed paper.
1 cup peanut butter 1 cup icing sugar 1 cup chopped date Mix together, roll in balls. Make thin icing of icing sugar and milk. Roll balls in icing, then coconut. Refrigerate.
1 can Campbells Cheddar Cheese soup 1 red or green pepper Dash of tabasco sauce 1 bag tortilla chips 2 green onions chopped 1/2 cup sour cream (optionals) In 4 cup bowl, combine soup, peppers and tabasco sauce. Cover, micrwave at high, 3-4 min. until heated through and pepper is slightly softened. Arrange chips on large plater. Pour soup over tortilla chips and sprinkle with green onions. Serve with sour cream. Serves 4-6 people.
6 gt egg nog 1 - 2L vanilla icecream 14 oz of Tia Maria 14 oz of Dark Rum Sprinkle with nutmeg.
1 cup butter 1/2 cup icing sugar 2 cups flour Bake at 350 F, 10 - 12 mins.
1-12 oz glass or Punch Bowl 1oz or 1 ½ cups white rum 4 oz or 3 cups unsweetened pineapple juice 4oz or 3 cups unsweetened orange juice 1oz or 1 ½ cups of crème of Banana liqueur Ice Drizzle grenadine over drinks / Punch Bowl
Combine chocolate caramel and pecans – decadent turtle pie in a flash 1 – 9" frozen deep-dish pie shell ½ cup - chopped pecans, divided ½ cup - caramel ice cream topping, divided 1 pkg – Shirriff Chocolate Cooked Pudding and Pie Filling Mix 1 cup – whipped topping --------------------------------------------------------------
|
