Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!
Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4
10 oz. frozen broccoli (1 pkg)
1 pint cottage cheese
1 egg, beaten
1 pkg saltine crackers
1 cube butter or margarine
1 pkg Lipton Onion Soup mix
Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.
1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.
Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.
Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax. Roll into small balls & chill at least 6 hours.
Melt semi-sweet chocolate chips and wax. Mix well. Use a spoon & toothpick to dip balls into chocolate. Place on a cookie sheet covered with wax paper. Let cool/dry, then enjoy. Keep refrigerated for best taste.
Posted by Trish | Under Lunch, Sandwiches
Saturday Mar 29, 2008
Submitted by Trish
Yields: 2 sandwiches
1 c. margarine or butter
1 c. creamy peanut butter
3 tbs. Light Karo Corn Syrup
Mix margarine & peanut butter in equal parts. Slowly add Karo syrup until filling is easy to spread. You may need more or less Karo depending on desired consistency. Spread on bread & serve.
Posted by Trish | Under Lunch, Sandwiches
Saturday Mar 29, 2008
Submitted by Foghorn Leghorn
2 slices of bread (your choice of type)
Butter or Margarine in a squeeze bottle
2 slices provolone cheese (from deli is best)
1 slice Kraft American Singles
Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.
