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Jumbo Stuffed Shells

  • 1 package (12 oz) jumbo shells, uncooked
  • 4 cups ricotta or cottage cheese
  • 2 cups shredded mozzarella cheese
  • 3/4 cup Parmesan cheese
  • 2 eggs
  • 1 Tablespoon parsley
  • 3/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups spaghetti sauce

Cook pasta according to directions on package.

In a large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper.

In 9X13 baking dish, spread 1/2 cup of spaghetti sauce.

Fill each cooked shell with about 2 Tablespoons cheese mixture. Layer one-half filled shells in prepared baking dish; spread one-half remaining sauce over shells. Layer remaining filled shells over sauce; spread remaining sauce over shells.

Cover with foil. Bake 35 minutes or until hot and bubbly.

Makes 8-10 servings.

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Chicken Enchiladas – White

  • 12-15 flour tortillas (homemade ones are the best, but you can buy them if you want)
  • 2 cans cream of chicken soup
  • 1 pint sour cream
  • 1 pound grated cheddar cheese or Monterey Jack
  • 3 cups cubed chicken, cooked
  • 1 small onion, chopped
  • 1 small can chopped green chilies

Combine soup, sour cream, and chillies. Heat until bubbly. Add all but 1 cup of cheese, chicken, and onion. Using a large greased pan (9X13 isn’t large enough so use larger or 9X13 and a smaller one also), put a little sauce on the bottom of the pan. Take tortilla and put sauce in middle in line from one side to other, roll and place seam side down in pan. Place side by side until all tortillas are filled. Pour remaining sauce over tortillas and top with rest of cheese. Cover with foil. Bake at 325 for 15-20 minutes.

*Can be made ahead and refrigerated, then cook covered for 1 hour.

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Egg Noodles

Combine:

  • 1 beaten egg
  • 2 Tablespoons milk or water
  • 1/2 teaspoon salt

Add enough flour to make a stiff dough, about 1 cup.

Work just enough to work all flour in and make smooth.

Roll very thin on floured surface; let stand for 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry 2 hours. If desired, store in container until needed.

Drop into boiling water or broth, and cook uncovered about 10 minutes or until desired tenderness. Makes about 3 cups noodles.

Or you can use immediately before drying by boiling right away.

Works great with Kitchen Aid noodle attachment also.

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Orange Julius

  • 1 6 ounce can frozen orange juice concentrate
  • 1 1/2 cups cold water
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 tray ice cubes

Mix in blender until slushy.

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Real Lemon Lemonade

  • 2 cups sugar
  • 2 cups lemon juice
  • enough water to make a gallon

Add sugar and lemon juice to gallon container. Add enough water to make a gallon. Garnish with lemon slices.

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Citrus Water

  • 10 quarts water
  • 4 cups sugar
  • 2 Tablespoons lemon extract
  • 2 Tablespoons citric acid – find in the pharmacy, it’s a powder

Mix all together. Garnish with lemon and lime slices on top.

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Rice Krispies Treats

  • 1/4 cup margarine
  • 1 package (10 oz, about 40) regular marshmallows or 4 cups miniature marshmallows
  • 6 cups Rice Krispies cereal
  1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add Rice Krispies cereal, stir until well coated.
  3. Using buttered spatula or waxed paper press evenly into 9X13 pan. Cut into squares when cooled.

Note: Use fresh marshmallows for best results.

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Cheesecake – Grandma Dennis

1 pkg Dream Whip – follow directions. We can’t always find that, but have found generic bigger bags at the kitchen store. Use how much is says of mix with 1/2 cup cold milk and 1/2 teaspoon vanilla. Grandma says you can also use 8 oz Cool Whip.

Mix:

  • 1 cup powdered sugar
  • 1 8 oz. package cream cheese

Add to Dream Whip.

Put in graham cracker pie shell. Top with pie filling or fresh strawberries.

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Strawberry Shortcake

Sift:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 6 Tablespoons sugar
  • 3/4 teaspoon salt

Cut in: 1/2 cup shortening

Add:

  • 1 slightly beaten egg
  • 1/2 cup milk

Mix and drop on greased baking sheet. Bake 425 for 12-15 minutes.

Cut in half and put strawberries. Add top and top with whipped cream or ice cream.

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Vanilla Sauce – for Peach Cobbler(Great Grandma Morgenegg)

Mix 1 cup sugar with 2 Tablespoons cornstarch in a saucepan.

Mix well and add 2 cups boiling water. Boil 5 minutes. Add 1 Tablespoon butter and 1 teaspoon vanilla. Add a pinch of salt.

(Lemon flavoring may be used instead of vanilla)

Serve warm over warm peach cobbler

This is a lot so I usually only make 1/2 a recipe.