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Mincemeat Cookies
Mincemeat Cookies
3/4 c shortening 3c flour 1c. mincemeat
1 1/2 c. sugar 3/4 tsp salt 3T water
3 well-beaten eggs 1 tsp soda 1c nuts
Shortening, sugar, eggs, 1/2 dry ingredients, mincemeat
and water, nuts, then rest of dry ingredients.
grease cookie sheet yield 4 doz 350°
10-15 min.
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# Mincemeat Cookies
## Ingredients
- 3/4 cup shortening
- 1 1/2 cups sugar
- 3 well-beaten eggs
- 3 cups flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1 cup mincemeat
- 3 Tbsp water
- 1 cup nuts
## Instructions
1. Combine shortening, sugar, and eggs.
2. Mix in 1/2 of the dry ingredients.
3. Add mincemeat and water.
4. Stir in nuts.
5. Mix in the rest of the dry ingredients.
6. Grease cookie sheet and drop dough by spoonfuls.
7. Bake at 350° for 10–15 minutes.
8. Yield: 4 dozen. -
Mincemeat Coffee Cake
Mincemeat Coffee Cake
(Mercedes Bates)
1 c. all-purpose biscuit ½ c. mincemeat
mix ¼ c. packed brown sugar
⅓ c. granulated sugar ¼ c. flour
⅓ c. milk ¼ tsp. cinnamon
1 egg 2 tbsp. melted butter or
¼ c. melted butter or margarine
margarine
Heat oven to 375 degrees (moderately hot). Mix
first five ingredients into smooth batter. Spread into
greased and floured 9-inch round layer pan. Spread
mincemeat evenly over batter.
Mix last four ingredients together and sprinkle over
top. Bake 20 to 25 minutes or until nicely browned.
Delightful served warm.
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# Mincemeat Coffee Cake
## Ingredients
- 1 cup all-purpose biscuit mix
- 1/3 cup granulated sugar
- 1/3 cup milk
- 1 egg
- 1/4 cup melted butter or margarine
## Topping
- 1/2 cup mincemeat
- 1/4 cup packed brown sugar
- 1/4 cup flour
- 1/4 tsp cinnamon
- 2 Tbsp melted butter or margarine
## Instructions
1. Heat oven to 375 degrees (moderately hot).
2. Mix first five ingredients into a smooth batter.
3. Spread batter into a greased and floured 9-inch round layer pan.
4. Spread mincemeat evenly over batter.
5. Mix last four topping ingredients together and sprinkle over top.
6. Bake 20 to 25 minutes or until nicely browned.
7. Delightful served warm. -
Min's Marmalade
Min's Marmalade (C. Kolar, July '90)
1 doz. peaches or 8 c. crushed; approx. 3#
makes
3 oranges 18-19 cups
1 lemon jam
sugar
Skin peaches; crush Squeeze lemon & oranges,
grind rind of lemon + 2 orang. Measure all pulp.
put in kettle w/ equal amt. of sugar. Bring t
boil; simmer about 35 min. till clear. Add 1 cup
blanched & shredded almonds or walnuts.
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# Min's Marmalade
*Recipe from the kitchen of C. Kolar — July 1990*
*Makes 18–19 cups jam*
## Ingredients
- 1 dozen peaches (or 8 cups crushed; approx. 3 lb.)
- 3 oranges
- 1 lemon
- Sugar (equal amount to measured pulp)
- 1 cup blanched & shredded almonds or walnuts
## Instructions
1. Skin peaches and crush them.
2. Squeeze the lemon and oranges.
3. Grind the rind of the lemon and 2 of the oranges.
4. Measure all pulp combined.
5. Put in a kettle with an equal amount of sugar.
6. Bring to a boil; simmer about 35 minutes until clear.
7. Add 1 cup blanched and shredded almonds or walnuts. -
Millionaire Salad
Millionaire Salad
2 cartons cool whip (9 oz size)
1 can cherry pie filling
1 big can crushed pineapple (juice too)
1 can Eagle brand milk
2 cups miniature marshmallows
1 cup chopped nuts (pecans)
mix together & chill over night or
can be frozen. Makes a big salad,
can be put in a large cake pan.
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# Millionaire Salad
## Ingredients
- 2 cartons Cool Whip (9 oz size)
- 1 can cherry pie filling
- 1 large can crushed pineapple (with juice)
- 1 can Eagle Brand sweetened condensed milk
- 2 cups miniature marshmallows
- 1 cup chopped nuts (pecans)
## Instructions
1. Mix all ingredients together.
2. Chill overnight, or freeze.
3. Serve in a large cake pan if desired; makes a big salad. -
Microwave Lemon Marmalade
Marmalade
Microwave Jam from Alan Holcombe
Any citrus or combination of citrus can be
substituted for the lemons. Cooking time
may vary according to type of fruit.
3 large lemons (500 gr) about 18 oz.
1½ c water
3 C sugar
Quarter lemons; discard seeds Chop lemon
in processor or blender & place in deep dish
with water. Cook on high 10 minutes or till
rind is tender. Stir in sugar. Cook on
high 18 min or until jells when tested on
cold saucer. Stir occasionally while cooking.
over
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Stand 5 min before pouring into
sterile jars. Seal when cold.
Makes about 2 cups
——————————————
Alan peels lemons with potato peeler
& discards white pith
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# Microwave Lemon Marmalade
*From Alan Holcombe*
> Any citrus or combination of citrus can be substituted for the lemons. Cooking time may vary according to type of fruit.
## Ingredients
- 3 large lemons (500 g / about 18 oz)
- 1 1/2 cups water
- 3 cups sugar
## Instructions
1. Quarter lemons and discard seeds. Chop lemon in processor or blender.
2. Place chopped lemon in a deep dish with water.
3. Cook on high for 10 minutes, or until rind is tender.
4. Stir in sugar.
5. Cook on high for 18 minutes, or until mixture jells when tested on a cold saucer. Stir occasionally while cooking.
6. Stand 5 minutes before pouring into sterile jars.
7. Seal when cold.
> Makes about 2 cups.
> Note: Alan peels lemons with a potato peeler and discards white pith. -
Microwave Fudge
Microwave Fudge
1 box XXXX sugar (1 lb.)
1 stick margarine
2 tsp. vanilla
1/4 cup evaporated milk
1/2 cup peanut butter or cocoa
Put all together (except vanilla) in
2 qt. baking dish. Microwave 2 1/2 min.
or until melted. add vanilla stir
well blended. Put in 8X8 pan. Place
in refrig. to set.
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# Microwave Fudge
## Ingredients
- 1 box (1 lb.) XXXX powdered sugar
- 1 stick margarine
- 2 tsp vanilla
- 1/4 cup evaporated milk
- 1/2 cup peanut butter or cocoa
## Instructions
1. Put all ingredients together (except vanilla) in a 2 qt baking dish.
2. Microwave 2 1/2 minutes or until melted.
3. Add vanilla and stir until well blended.
4. Put in a buttered 8x8 pan.
5. Place in refrigerator to set. -
Meringue Shells
Meringue Shells
2 egg whites
1/4 t cream of tartar
Dash salt
1/2 t vanilla
1/2 C. sugar gradually
Combine egg whites, cream of tartar
salt & vanilla, beat until foamy.
Gradually add sugar, a T at a
time, beating constantly until
very stiff & glossy. Spread on
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bottom & sides of buttered 9 inch
pie pan. Bake in 275° oven for
one hour. Cool before filling.
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# Meringue Shells
## Ingredients
- 2 egg whites
- 1/4 tsp cream of tartar
- Dash of salt
- 1/2 tsp vanilla
- 1/2 cup sugar
## Instructions
1. Combine egg whites, cream of tartar, salt, and vanilla. Beat until foamy.
2. Gradually add the sugar, 1 Tbsp at a time, beating constantly until very stiff and glossy.
3. Spread on the bottom and sides of a buttered 9 inch pie pan.
4. Bake in a 275° oven for one hour.
5. Cool before filling. -
Melt-in-your-Mouth Blueberry Cake
Melt-in-your-Mouth Blueberry Cake
from the kitchen of: Ellie Lively
2 eggs, separated
1 cup sugar
1/4 tsp salt
1/2 cup shortening
1 tsp vanilla
1 1/2 c. flour
1 tsp baking powder
1 1/2 cups fresh blueberries
1/3 cup milk serves: 8
Beat egg whites until stiff. Add 1/4
cup sugar to keep them stiff
Cream shortening, add salt & vanilla.
Add remaining sugar gradually. Add
unbeaten egg yolks and beat until light
and creamy. Add sifted dry ingredients
alternately with milk. Fold in egg whites
Fold in fresh blueberries. (Take a bit
of flour called for in recipe & shake with
berries so they won't settle.)
Turn into greased 8 x 8 pan. Sprinkle
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with granulated sugar. Bake
at 350° for 50-60 min.
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# Melt-in-your-Mouth Blueberry Cake
## Ingredients
- 2 eggs, separated
- 1 cup sugar
- 1/4 tsp salt
- 1/2 cup shortening
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 1/2 cups fresh blueberries
- 1/3 cup milk
## Instructions
1. Beat egg whites until stiff. Add 1/4 cup sugar to keep them stiff.
2. Cream shortening, add salt and vanilla.
3. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy.
4. Add sifted dry ingredients alternately with milk.
5. Fold in egg whites.
6. Fold in fresh blueberries. (Take a bit of flour called for in recipe and shake with berries so they won't settle.)
7. Turn into greased 8 x 8 pan.
8. Sprinkle with granulated sugar.
9. Bake at 350° for 50–60 minutes. -
Meatball Soup ala Washburn
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Meatball Soup ala Washburn
1 lb hmburg
1 egg
parsley flakes - 2 T.
1 T. Season salt
1 t. accent
mix together, make about
30 little meatballs
1 medium onion, chopped
2 stalks celery, incl. leaves, chopped Sautee in butter
3 T. butter or margarine in large kettle
2 beef bouillon cubes \ add to onions & celery. Bring to
4 c. water, + 1 t salt / boil, add meatballs, cook abt
10 minutes
2 c. twisted macaroni \
6 c. water + 1 t salt / fix as directed on pkg, drain
and add to meatball mix.
1 - 20 oz pkg frozen mixed vegetables - add to above at
same time as macaron. Simmer 15 min. Serves 6
Serve with hot
corn bread
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# Meatball Soup ala Washburn
*Serves 6*
## Ingredients
### Meatballs
- 1 lb hamburger
- 1 egg
- 2 Tbsp parsley flakes
- 1 Tbsp season salt
- 1 tsp Accent (MSG)
### Soup Base
- 1 medium onion, chopped
- 2 stalks celery, including leaves, chopped
- 3 Tbsp butter or margarine
### Broth
- 2 beef bouillon cubes
- 4 c. water
- 1 tsp salt
### Pasta
- 2 c. twisted macaroni
- 6 c. water
- 1 tsp salt
### Vegetables
- 1 — 20 oz pkg frozen mixed vegetables
## Instructions
### Meatballs
1. Mix together hamburger, egg, parsley flakes, season salt, and Accent.
2. Form into about 30 little meatballs.
### Soup Base
3. Sauté onion and celery (including leaves) in butter or margarine in a large kettle.
### Broth
4. Add bouillon cubes, 4 c. water, and 1 tsp salt to the onion and celery mixture.
5. Bring to a boil, add meatballs, and cook about 10 minutes.
### Pasta and Vegetables
6. Cook twisted macaroni in 6 c. water with 1 tsp salt as directed on package; drain and add to meatball mixture.
7. Add frozen mixed vegetables at the same time as the macaroni.
8. Simmer 15 minutes.
### Serving
9. Serve with hot corn bread. -
Meatball Jambalaya
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Meatball Jambalaya
1 can (8-10oz) tomatoes, cut up
1 c. rice
About 1½ c. water
1 med. green pepper , cut in 1" squares (2/3 c.)
½ c. chopped onion
1 clove garlic, crushed
1½ t. salt
1 t. oregano
½ t. thyme
1 Bay leaf
1½ lb. ground beef
½ c. soft bread crumbs
½ c. milk
1 egg
¼ t. pepper.
Combine: tomatoes, rice gr. pepper, onion,
garlic, 3/4 t salt, oregano, thyme, bay
leaf in 3 qt casserole. In large bowl
mix remaining ingredients & shape into
1½-2 " balls & place in casserole.
Cover and bake in 350° oven 1 Hour
& 15 min or until rice is tender,
stirring occasionally. (IF after 45 min
rice is dry, add ¼ c. boiling water.)
Makes 6 servings.
NOTE: Casserole can be frozen
after baking.
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# Meatball Jambalaya
*Makes 6 servings*
## Ingredients
### Casserole Base
- 1 can (8–10 oz) tomatoes, cut up
- 1 cup rice
- About 1 1/2 cups water
- 1 medium green pepper, cut in 1" squares (2/3 cup)
- 1/2 cup chopped onion
- 1 clove garlic, crushed
- 3/4 tsp salt
- 1 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
### Meatballs
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1/2 cup milk
- 1 egg
- 3/4 tsp salt (remaining from the 1 1/2 tsp total)
- 1/4 tsp pepper
## Instructions
### Casserole Base
1. In a 3-quart casserole, combine tomatoes, rice, green pepper, onion, garlic, 3/4 tsp salt, oregano, thyme, and bay leaf.
### Meatballs
1. In a large bowl, mix remaining ingredients (ground beef, bread crumbs, milk, egg, remaining 3/4 tsp salt, and pepper).
2. Shape into 1 1/2–2" balls and place in casserole.
### Assembly
1. Cover and bake in a 350°F oven for 1 hour and 15 minutes, or until rice is tender, stirring occasionally.
2. If after 45 minutes the rice is dry, add 1/4 cup boiling water.
> **Note:** Casserole can be frozen after baking. -
Meatball and Bean Stew
MEATBALL AND BEAN STEW
(Basic Recipe yields 10
servings)
1 pound ground
chuck
½ cup fresh bread
crumbs
¼ cup minced onion
3 tablespoons
minced fresh
parsley
1 teaspoon salt
½ teaspoon dried
oregano leaves
¼ teaspoon dried
basil leaves
1 egg
¼ cup milk
2 tablespoons
cooking oil
1 cup green pepper
strips (1-inch)
2 (15-ounce) cans
red kidney beans
1 (28-ounce) can
Italian tomatoes,
cut up
1 (15-ounce) can
tomato sauce
1 bay leaf
½ teaspoon dried
oregano leaves
½ teaspoon dried
basil leaves
Shredded
Cheddar cheese
RANGE TOP METHOD:
(1 hour cooking time)
Combine ground chuck,
bread crumbs, onion, pars-
ley, salt, ½ teaspoon ore-
gano, ¼ teaspoon basil,
egg and milk in bowl. Mix
lightly, but well. Shape the
mixture into 32 meatballs.
Heat cooking oil in 4-
quart Dutch oven over me-
dium-high heat, about 2
minutes. Brown meatballs,
16 at a time, in hot oil
about 6 minutes. Remove
meatballs. Add remaining
meatballs and brown,
about 6 minutes.
oven
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Pour off all but 2 table-
spoons of pan drippings.
Saute green pepper in 2 ta-
blespoons pan drippings
over medium heat until
tender, about 6 minutes.
Stir in undrained kidney
beans, tomatoes, tomato
sauce, bay leaf, ½ tea-
spoon oregano and ½ tea-
spoon basil. Add meatballs
and mix well.
Cook over medium heat
until mixture comes to a
boil, about 10 minutes. Re-
duce heat and simmer 30
minutes, stirring occasion-
ally. Ladle into bowls and
serve topped with shred-
ded cheese.
PRESSURE COOKER
METHOD: (42 minutes
cooking time plus 20 min-
utes waiting time) Use in-
gredients as listed in basic
recipe, but add 2 table-
spoons cornstarch and ¼
cup water. Prepare meat-
balls as for range-top
method. Heat oil in 4-quart
pressure cooker over medi-
um-high heat, about 2 min-
utes. Brown the meatballs,
16 at a time, in hot oil
about 6 minutes.
Remove meatballs. Add
remaining meatballs and
brown, about 6 minutes.
Pour off all but 2 table-
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# Meatball and Bean Stew
*Yields 10 servings*
## Ingredients
- 1 pound ground chuck
- 1/2 cup fresh bread crumbs
- 1/4 cup minced onion
- 3 Tbsp minced fresh parsley
- 1 tsp salt
- 1/2 tsp dried oregano leaves
- 1/4 tsp dried basil leaves
- 1 egg
- 1/4 cup milk
- 2 Tbsp cooking oil
- 1 cup green pepper strips (1-inch)
- 2 (15-oz) cans red kidney beans
- 1 (28-oz) can Italian tomatoes, cut up
- 1 (15-oz) can tomato sauce
- 1 bay leaf
- 1/2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- Shredded Cheddar cheese, for serving
## Instructions
### Range Top Method
*(1 hour cooking time)*
1. Combine ground chuck, bread crumbs, onion, parsley, salt, 1/2 tsp oregano, 1/4 tsp basil, egg, and milk in a bowl. Mix lightly but well. Shape the mixture into 32 meatballs.
2. Heat cooking oil in a 4-quart Dutch oven over medium-high heat, about 2 minutes.
3. Brown meatballs, 16 at a time, in hot oil about 6 minutes. Remove meatballs. Add remaining meatballs and brown, about 6 minutes.
4. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in 2 Tbsp pan drippings over medium heat until tender, about 6 minutes.
5. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil. Add meatballs and mix well.
6. Cook over medium heat until mixture comes to a boil, about 10 minutes. Reduce heat and simmer 30 minutes, stirring occasionally.
7. Ladle into bowls and serve topped with shredded cheese.
### Pressure Cooker Method
*(42 minutes cooking time plus 20 minutes waiting time)*
1. Use ingredients as listed in basic recipe, but add 2 Tbsp cornstarch and 1/4 cup water.
2. Prepare meatballs as for range-top method.
3. Heat oil in a 4-quart pressure cooker over medium-high heat, approximately 2 minutes.
4. Brown meatballs, 16 at a time, in hot oil approximately 6 minutes per batch. Remove meatballs and set aside.
5. Pour off all but 2 Tbsp of pan drippings. Sauté green pepper in remaining drippings over medium heat until tender, approximately 6 minutes.
6. Stir in undrained kidney beans, tomatoes, tomato sauce, bay leaf, 1/2 tsp oregano, and 1/2 tsp basil.
7. Mix cornstarch with 1/4 cup water until smooth; stir into the pot.
8. Add meatballs and stir gently to combine.
9. Close cover securely according to manufacturer's directions.
10. Place over high heat and bring to 15 pounds pressure, approximately 10 minutes.
11. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 12 minutes.
12. Remove from heat. Allow pressure to drop of its own accord — approximately 20 minutes. Do not force-release.
13. Remove bay leaf. Ladle into bowls and serve topped with shredded cheese. -
Meat Marinade
Meat Marinade
1 c. Soy Sauce
1/2 c. Oil
1 tsp ginger
1 tsp dry mustard
1 tsp Accent
1/2 c. Water
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# Meat Marinade
## Ingredients
- 1 cup soy sauce
- 1/2 cup oil
- 1 tsp ginger
- 1 tsp dry mustard
- 1 tsp Accent (meat tenderizer)
- 1/2 cup water
## Instructions
1. Combine all ingredients and use as a marinade for meat.