Our Family Recipes
1 lb package macaroni or your favorite pasta
2 – 4 TBS butter or margarine
Salt
Milk
Cook macaroni or your favorite pasta until done.
Drain.
Put back in pan. Add milk to cover noodles or a little more. Add butter and salt to taste. Cook until milk is warm and butter is melted.
Eat
My great grandma made this for my grandma when she was a little girl. Then my grandma made it for my dad when he was a boy. Now my dad makes it for me. It is so yummy for lunch.
Sydney
1 Cup flour
¾ Cup powdered sugar, divided into ¼ cup and ½ cup
1 tsp. finely grated lemon zest
1 stick salted butter, softened
¼ tsp. vanilla
Place oven racks to lower middle and heat oven to 350 degrees.
Mix flour, ¼ cup sugar and lemon zest in a bowl. Add butter and vanilla until form into a dough
Drop cookie dough on parchment lined cookie sheets in generous teaspoon size. Bake until bottoms are golden brown, about 15 min. Cool on wire rack.
Place remaining sugar in zipper bag. Add a dozen cookies and shake to coat.
(2 Cakes… you simply just make one!)
Sugar Cake Mixture
3½ sticks butter
2½ cups sugar
6 eggs
3 1/3 cups flour
2 tsp. baking powder
1 cup sour cream
3 lemon peels & juice
Coconut Topping
1¾ sticks butter
1¼ cups sugar
4 eggs
4¼ cups coconut
Directions:
For sugar cake mixture: Preheat oven to 375º F degrees. Place butter and sugar in a large mixing bowl and whip until soft, approximately 3 minutes. Add one egg at a time while mixing. Add flour, baking powder, lemon peel and lemon juice and mix a couple of minutes. Butter 2 square baking pans (9″ x 9″ or 10 “x 10″) and then line with baking paper. Fill the two pans equally with dough and then bake for approximately 18 to 20 minutes. The cakes should almost be finished but still a little doughy in the middle. Carefully spread half of the coconut topping on each of the cakes and continue baking for another 10 -15 minutes or until top is browned. Cool and serve with some nice whipped crème or simply the way they are!! They are divine!!
For coconut topping: Mix butter and sugar together. Add one egg at a time and continue mixing until all of the eggs have been added and then finally mix in the coconut. Put the coconut topping on the partially baked cake and continue to bake for another 10-15 minutes or until browned.
Note: I typically freeze at least one entire cake so that I have it when unexpected guests arrive. Cut the cake into 1½” – 2″ square pieces. Place in a deep, long Tupperware container with parchment paper between levels, so you can stack the pieces! Enjoy!
Hungarian crescent shaped treat filled with jam or cinnamon, sugar, and chopped nuts.
1 cup butter, softened
1 cup cream cheese
pinch of salt
1 Tbs. sour cream
2 cups flour
jam (tart jams such as raspberry or apricot work best)
Cream together butter, cream cheese, salt, and sour cream. Stir in flour. On a floured surface, knead the dough with your hands until it’s smooth. Chill the dough in the refrigerator for 3 hours.
Place the chilled dough on a lightly floured countertop. Roll the dough thin (about 1/8”). With a table knife, cut the dough into 3-inch squares. Spread one corner of each square with jam. Starting in that corner, roll up each square, then curve in the ends to form a crescent.
Gently place the crescents on a cookie sheet. Bake 350 degrees for 15-20 minutes, or until the edges are beginning to turn golden.
Ingredients:
Method:
In a microwavable bowl, melt chocolate, butter, lime juice, and zest on high for 1 minute.
Stir and repeat process for an additional 30 seconds, or until smooth. Stir in coconut. Pour over cereal, and stir to evenly coat.
Pour into a 2 gallon Ziploc bag. Add powdered sugar and shake until well coated. Spread on parchment paper or foil to cool.
To toast coconut: place amount on baking sheet. Cook at 350, stirring occasionally until golden brown.
Store in an airtight container.
2 ½ cups boiling water or boiling apple juice
4 pkg. (4 serving size) JELL-O, any flavor (or 2, 8 serving size)
Stir boiling water into Jell-O in a large bowl. Stir at least 3 minutes until completely dissolved. Pour into 9X13 inch pan.
Refrigerate at least 3 hours or until firm. Dip bottom of pan into warm water about 15 seconds. Cut into decorative shapes with a cookie cutter all the way through. Lift from pan. Or cut into squares.
Prep: 10 minutes
Refrigerate: 30 minutes
No stick cooking spray
1 ¼ cups boiling water or juice
2 pkg. (4 serving size each) Jell-O, any flavor (or 1, 8 serving size)
lightly spray inside of bean mold. Or did paper towel into vegetable oil and lightly wipe inside of bean mold.
Stir boiling water into gelatin in a bowl at least 3 minutes until completely dissolved. Pour into liquid measuring cup. Slowly pour into mold, filling each bean completely.
Refrigerate 30 minutes or until firm. Tilt the mold on a slight angle over a plate. Using moist fingertips, gently scoop beans out of mold. Refrigerate until ready to serve.
Makes 82 JELL-O BEANS
1 Package spaghetti or angel hair pasta whichever you prefer
1 lb Ground beef (We use less)
½ Stick of butter or margarine
4 Cloves garlic (or 2 tsp minced garlic)
¼ Cup parsley flakes
1 Can black olives, sliced
1 or 2 Tomatoes, diced
1 cup Parmesan cheese
Salt and pepper
Brown ground beef and season to taste with salt and pepper. Boil pasta then drain. Set aside beef and pasta.
Sauté butter and garlic in pan you cooked pasta for 2 minutes. Put pasta back into the pan and add parsley and mix it all together.
Dish up pasta and serve with beef, tomatoes, olives, and Parmesan cheese to your liking.
Ingredients:
2/3 of a recipe amounts are on the right of words
Method:
Spray 11×17 baking sheet, with edges, with non-stick spray; sprinkle with peanuts, set aside.
Place marshmallow cream in large mixing bowl, set aside.
Combine corn syrup and sugar in saucepan; place over medium heat, stir constantly until mixture comes to a boil. Remove spoon; using a candy thermometer cook syrup to 280 degrees or to a soft crack stage (syrup will make a soft crack sound when dropped into cold water and is hard but pliable when picked up with the fingers).
Remove syrup from heat and allow to cool 2 minutes. Pour syrup over marshmallow cream (do not scrape pan), add butter, vanilla and salt; fold ingredients together using a wooden spoon. Pour over peanuts and spread evenly on prepared pan. Allow nougat to stand at room temperature for 3 hours or until firm. Cut into bite-size pieces and wrap in wax paper or cellophane.
Notes:
Makes approximately 187 pieces, serves approximately 62
Recipe provided by Kim Naegle
Directions: Sauté chopped onion and minced garlic in butter. Add ground beef to sautéed onion and garlic; allow ground beef to brown.
Add diced tomatoes, tomato sauce, oregano, sugar, salt, pepper and Tabasco to browned ground beef.
Cook rice separately, as per box directions.
Add cooked rice to ground beef mixture just before serving.
Serve rice & ground beef mixture over a bed of Fritos. Top with chopped lettuce, chopped onions, chopped tomatoes, grated cheese, sliced olives, sour cream and salsa. ENJOY!