Rice Pilaf - Margie Owen

 SAUTE:

2 cups rice

1 cup slivered almonds

1/4 cup melted butter

(Stir until rice and almonds are lightly golden)

ADD: 

4 cups boiling chicken broth

Salt and Pepper to taste

Bake for 30 minutes at 375

STIR IN:

3/4 cup chopped celery

3/4 cup grated carrots

3/4 cup chopped green onions

Bake another 30 minutes

TIP:  Walmart has bags of chopped onions, carrots, and celery in the produce section!

Barbara Millett's Spanish Rice

Cut up onion in oil and saute till slightly brown.

Add rice  - ½ cup for small, 1 cup for average, 1 ½ cup for large.

Brown Rice

Than add sliced thin bell pepper however much you want.

Add 1 small can stewed Tomatoes

Add 1 can chicken Broth

Cover and Simmer about 30 minutes or so stirring often.

Ice Cream Sandwiches Dessert

INGREDIENTS

• 12 frozen ice cream sandwiches
• 1 (8 oz.) container frozen whipped topping, thawed
• 1/4 cup Smucker's® Hot Fudge Topping, plus additional for garnish
• 1/4 cup Smucker's® Hot Caramel Flavored Topping, plus additional for garnish
• 1/4 cup salted peanuts

DIRECTIONS

1. ARRANGE 6 sandwiches in 9-inch square pan, cutting to fit. Spread with half of whipped topping. Spoon fudge topping on whipped topping. Drizzle 1/4 cup caramel topping over hot fudge.
2. LAYER with remaining 6 ice cream sandwiches. Spread with remaining whipped topping. Freeze 3 hours or overnight. Remove from freezer 20 minutes before serving. Cut into squares.
3. DRIZZLE with hot caramel and hot fudge toppings before serving. Sprinkle with peanuts.

Dill Pickles homemade

From an old newspaper article - Probably used by Aunt Melba

150 three inch cucumbers
1 C salt
5 Quarts water
1 1/2 quart vinegar

Place salt, water and vinegar in large kettle and bring to a boil.

Set out about 13 sterilized quart jars and in each jar place:  1/4 t. Alum, 1 t. whole pepper, 1 bay leaf, 1 small close garlic.

Pack scrubbed cucumbers in jars and poke dill generously around the sides.

Pour in hot brine and place lids on bottles and screw caps on.

To assure sealing, place in hot water bath and allow to boil for five minutes.

Lemon Jello

From Jean

Dissolve 2 pkgs lemon jello in 2 cups boiling water.

Add 2 cups 7-up.

When syrupy, add three large bananas and a #2 can crushed pineapple (drain and save juice), and 2 cups miniature marshmallows.  Chill until firm.

Top:

Combine 1/2 cups sugar, 1 cup pineapple juice, 1 beaten egg, and 2 T flour.

Cook that over low heat until thick. 

Add 2 T butter.

When cool add 1/2 pint whipping cream (whipped).

Fold in 1/2 C grated mild cheese.  Spread over jello mixture and spring with 4 T grated cheese.

Chill.

Serves 15.

Caramel Sauce

Jean

1 Cup sugar
1/2 Cube butter

Brown that.

Then add 2/3 C. evaporated milk.  Cook till sugar dissolves.  Then cool all till a milky consistency.  Can thicken with cornstarch and water if desired.

Grandma Brights Pickled Beets

3 C beet juice
1 C vinegar
1 C brown sugar
1/4 C salt.

Cook that ten minutes.

Easy Caramel Sauce

Ingredients

• 1 cup Brown Sugar
• 1/2 stick Butter (4 Tablespoons)
• 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
• 1 Tablespoon Vanilla
• Pinch Of Salt

Preparation Instructions

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes.

Buttermilk Syrup

Ingredients: 1 1/2 cups white sugar 3/4 cup buttermilk 1/2 cup butter 2 tablespoons corn syrup 1 teaspoon baking soda 2 teaspoons vanilla extract Directions: 1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla

Pina Colada Fruit Dip

Online
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1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. 

Refrigerate for at least 30 minutes and serve with fresh fruit.

Scouts Camping Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Salsa from Camp LoMia Girl's Camp

 From Carma Combs - 1980's at Camp LoMia Girls Camp


1 large can of tomatoes
1 T sugar
2 t onion
2 t salt
1 t jalapeno relish

Blend together with one swift blend.

Clifta and Heidi's Cinnamon Applesauce Jello Salad Recipe

Boil 2 cups water. Add 1/2 package cinnamon red hots until they are melted.

Then add:  1 large jello any red flavor.

Then stir in 2 Cups applesauce.  Pour onto 9 X 13 glass baking dish and let set.

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Options:  When jello begins to set you can stir in carton of Cool Whip.  Also can add canned or bottled cherries or pineapple tidbits if you want to.

Ham Roll-ups

  Unknown
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1 pkg. softened cream cheese
1 pkg. ham slices
1-2 bunches green onions

Separate ham slices and pat dry. Spread cream cheese on ham slices. Place clean green onion on ham slice and roll up. Cut into bite size pieces. You can also mix chopped green onions into the cream cheese and then spread the cream cheese on the ham.

Marshmallow Fruit Dip

Unknown
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1 jar marshmallow creme
1 (8 oz.) pkg. cream cheese

1.  Beat cream cheese.
2.  Mix in marshmallow creme.
3.  Thin with fruit juice if necessary.
4.  Use as a dip with fresh fruit.

Orange Julius

Unknown
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6 oz. can frozen concentrated orange juice
1 cup milk
1 cup water
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 ice cubes

Pour all ingredients, except ice cubes, in a blender. Blend on high speed. Add ice cubes one at a time, until smooth.

Mother's Fudge Sauce

1 cup REAL butter
1/3 cup unsweetened cocoa powder
3 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon REAL vanilla extract

Directions:

Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat.

Bring to a boil and boil for 7 minutes exactly.

Remove from heat; stir in vanilla.

Carefully pour hot mixture into a blender and blend for 2 to 4 minutes.

Serve immediately.

Store in refrigerator.

Russian Tea

This came from the neighbors across the street in Denver.  Can't remember their names.
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2 cups orange-flavored drink mix (e.g. Tang)
2 cups white sugar
1/4 cup instant tea powder
3/4 cup lemon-flavored instant tea powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Directions

1.In a large bowl, combine orange drink mix, sugar, tea powder, cinnamon and cloves. Mix well and store in an airtight container.

2.To serve, put 3 teaspoons of mix in a mug. Stir in 1 cup boiling water. Adjust to taste.

Shamrock Shake

Dana's Shamrock Shake

Ingredients

•2 cups vanilla ice cream
•1 1/4 cups milk
•1/4 - 1/2 Teaspoon Mint extract
•9 drops green food coloring

Optional pretty stuff
•chocolate syrup (optional glass decoration)
•whipped cream (optional topping)
•green sugar (optional decoration)

Directions

1.Blend all ingredients together until smooth and yummy.

2.drizzle some chocolate syrup around your glass.

3.Pour Shamrock Shake into the glass.

4.Top with whipped cream and green sugar.

5.ENJOY!!

Guacamole

Unknown

2 avocados peeled
Salt
Juice of one lime
One chopped medium tomato
3 tablespoons minced red onion
1 jalapeno pepper minced and seeded
3 tablespoons chopped cilantro

Using a fork, mash avocado, 1/2 teaspoon salt and half of the lime juice into a bowl until mixture is chunky.

Mix in tomato, onion, jalapeno pepper and cilantro.

Taste for seasoning. Add salt and remaining lime juice if needed.