Tag: nani’s favorite

Old Fashioned Banana Pudding

This is a favorite recipe that is probably from the Vanilla Wafer. My Mom used to make it often and it was one of my Dad’s favorites. It is still as good today as it was back when I was a kid.

Ingredients

  • 3/4 cup sugar, divided
  • 1/3 cup flour
  • dash salt
  • 3 eggs seperated
  • 1/2 teaspoon vanilla
  • 2 cups milk
  • 45 Nilla wafers, divided
  • 5 medium ripe bananas, sliced

Directions
Preheat oven to 350. Mix 1/2 cup of the sugar, flour and salt in top of double boiler.
Blend in 3 egg yolks and milk. Cook uncovered over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat, stir in vanilla.
Reserve 12 wafers for garnish. Spread small amount of custard on bottom of 1 1/2 quart baking dish and cover with layers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas, continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
Beat egg whites on high w/ electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Spoon over custard. Spread evenly to cover entire surface of custard and sealing well to edge.

Bake 15 to 20 min. or until lightly browned. Cool slightly and top with reserved 12 wafers just before serving.

Grandma’s Old Fashioned Green Split Pea Soup

Here is another favorite recipe from my Grandma. I always preferred the bean soup, but this one is really good too. It is definitely comfort food for a cold day.

Ingredients

  • 1 pound dry green split peas
  • 3 quarts water
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 uncooked potato, diced
  • 1 ham bone or 1/8 pound salt pork
  • salt and pepper, to taste

Directions
Rinse and sort peas. Place all ingredients in large stock pot and bring to a boil. Simmer for about 3 hours. Season to taste. Add more water from time to time if necessary. Remove from heat, put through sieve. Reheat and serve.

Categories
Bread Machine

Corn and Cheddar Bread

Corn and Cheddar Bread
Corn and Cheddar Bread
Here is another favorite bread machine recipe of mine from Madge Rosenberg’s book, “The Best Bread Machine
Cook Book Ever”. Try this bread with chili or your favorite Tex-Mex dish.

Ingredients for 1 1/2 pound loaf

  • 1 1/4 cups milk
  • 2 Tablespoons honey
  • 3 Tablespoons butter
  • 2 1/2 teaspoons active dry yeast
  • 2 1/2 cups bread flour
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoons salt
  • 2/3 cup grated cheddar cheese

Directions
Scald the milk and stir in the honey and butter and let cool to room temperature. Add the milk mixture and all remaining ingredients except the cheese in the order suggested by your bread machine manual. At the beeper, add the cheese.

Old Fashioned Dakota Biscuits

Here is a real old fashioned favorite recipe that is a real family pleaser. It is easy to make and hearty. I got this recipe from a North Dakota friend.

Ingredients

  • 1 pound ground beef
  • 1/4 cup onion, chopped
  • 1 15 ounce can tomato sauce
  • 10 canned biscuits (refrigerator tube type)
  • 1 cup colby or cheddar cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspooon oregano

Directions
Brown beef and onions, drain grease. Add tomato sauce and seasonings. Simmer for 15 minutes. Place biscuits in greased baking dish (8×8 or 6×9). Spoon beef mixture over biscuits. Bake @ 400 degrees for 15 minutes. Reduce heat to 350 degrees. Sprinkle cheese over top and bake 5 to 10 minutes more or until cheese is melted.

Hidden Valley Ranch Oyster Crackers

This is a favorite recipe for a great snack. Once you start eating these, you can’t stop. They are truly addicting.

Ingredients

  • 1 12-16 ounce bag of plain oyster crackers
  • 1 package Hidden Valley Recipe Original Ranch Dressing Mix
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon dill weed
  • 1/2 teaspoon garlic powder
  • 3/4 cup salad oil

Directions
Combine ranch mix and oil. Add seasonings. Pour over crackers, stirring to coat thoroughly. Place in 300 degree oven for 15 to 20 minutes, stirring every 5 minutes.

Pork Roast with Sauerkraut in Crockpot

Here is an easy favorite recipe that my Mom used to make. You can put it on early in the morning and forget about it the rest of the day.

Ingredients

  • 1 pork loin or pork shoulder roast
  • 1 large can sauerkraut
  • 2 Tablespoons caraway seeds

Directions
Slice 5 cuts into top of the roast and place in crockpot. Add sauerkraut, stuffing some into cuts. Sprinkle with caraway seeds. Cook on low 10 to 12 hours.

Poco Pepper Snacks

With New Year’s coming up, it is time for some good appetizers. Here is a favorite recipe of mine. These can be made ahead and frozen until ready to use.

Ingredients

  • 1 3 ounce package cream cheese, softened
  • 1/2 cup cheddar cheese, shredded
  • 2 Tablespoons green chilies, chopped
  • 2 Tablespoons green olives, chopped
  • 1 Tablespoon onion, minced
  • 5 drops hot pepper sauce
  • 1 can crescent rolls

Directions
Combine cream cheese, cheddar cheese, green chilies, green olives, minced onion and pepper sauce. Divide crescent rolls into 4 rectangles. Spread mixture on the rectangles. Roll each rectangle in jelly roll style and cut into 10 slices. Bake @ 400 degrees on cookie sheets for 12 minutes.

Skiers French Toast

Here is an easy favorite make ahead recipe that is perfect for Christmas morning. Not sure how it got it’s name, but a day of skiing might be needed to work off this satisfying breakfast.

Ingredients

  • 2 Tablespoons corn syrup (light or dark)
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 loaf unsliced white bread, crusts removed
  • 5 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Directions
Combine syrup, butter and brown sugar in a small pan and simmer until syrupy. Pour over bottom of a 9×13 inch casserole dish. Slice bread into 12 to 16 slices and place over sugar/butter mixture in dish. In a bowl, beat together eggs, milk, vanilla and salt and pour over the bread. Cover dish and refrigerate overnight. Bake @ 350 degrees for 45 minutes and serve hot.

Loaded Mashed Potatoes

<Loaded Mashed Potatoes Loaded Mashed Potatoes[/caption]This favorite recipe is a delicious variation of plain mashed potatoes. It can easily be made ahead and reheated. Beats that last minute mashing!

Ingredients

  • 4 pounds medium baking potatoes
  • 1 cup milk
  • 12 ounce container (1 1/2 cups) French onion dip
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Asiago cheese
  • 1/4 cup crumbled cooked bacon

Directions
Peel potatoes and cut into eighths. Place in large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes or until tender. Drain and return to saucepan. Using a potato masher, mash potatoes with milk. Blend in dip, salt and pepper. Place potato mixture in shallow 2 quart baking dish. Sprinkle with cheese and bacon. Heat @ 350 degrees for 20 minutes or until hot.