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Categories
My Favorite Recipes

Old Fashioned Salmon Loaf with Spanish Sauce

This is a truly old, old, family favorite recipe of my Grandma’s. My Mom used to make it when I was a kid, and to be honest I never much cared for it. But as my taste buds have matured, I do it enjoy it now. My Mom and Grandma always made a white sauce made with peas to serve over it. For some reason it is called “Spanish Sauce”. This is an easy, economical and healthy recipe.

Ingredients

  • 2 cups canned salmon
  • 1 Tablespoon chopped parsley
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 Tablespooon minced onion
  • 2 Tablespoon melted butter
  • 1/4 teaspoon pepper

Directions
Beat egg, add other ingredients and press in a greased bread pan. Bake @ 375 degrees for 45 minutes.

Spanish Sauce
Ingredients

  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 1 teaspoon salt
  • 2 cups milk
  • 1/2 cup peas
  • 2 Tablespoons pimento
  • 1 hard boiled egg, chopped
  • Pepper, to taste

Directions
Make a white sauce of butter, flour, milk, salt and pepper. Add the pimento, peas and egg. Serve over the salmon loaf.

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.

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.

Whipped Cream Horseradish Sauce Served with Ham

Are you making a ham for the Holidays? Try this favorite recipe of mine for a special sauce to serve along with it. It is easy, special and good.

Ingredients

  • 1/2 pint whipping cream, whipped stiff
  • 1 teaspoon sugar
  • 3 ounces bottled horseradish

Directions
Beat whipping cream until stiff, add sugar. Stir in horseradish. Put in serving dish and chill. Serve on the side with ham.

Old Fashioned Fruitcake

Fruit Cake is a joke among many and I agree that there are a lot of really bad fruitcakes out there. This is a favorite recipe from my Mom’s collection and this is a really, really good fruitcake. She used to make it every Christmas and we all looked forward to it. She would actually make it at the beginning of the month and keep it moist by wrapping it in cheesecloth that was soaked in wine. She would check it frequently and rewet the cheesecloth when it dried out. The recipe calls for liquor, but she always used some type of sweet wine. Try this fruitcake, you won’t be disappointed.

Ingredients

  • 1 pound vanilla wafers, rolled fine
  • 1 pound raisins
  • 1 quart nuts, she used pecans and walnuts
  • 1 can sweetened condensed milk
  • 1 pound candied fruits and dates
  • 1 Tablespoon liquor

Directions

Mix all of the ingredients and mix in the 1 Tablespoon of liquor. Line the bottom of one large loaf pan or 2 small loaf pans with wax paper. Refrigerate overnight. The next day remove cake from pans and wrap in cheesecloth that has been soaked in wine or liquor. Keep in refrigerator. If cheesecloth dries out, add more liquor. Keeps indefinitely.