Pennsylvania Dutch Beets

1 can small whole beets
1 can (6 ozs) fresh orange juice, thawed
1 can water (use orange juice can to measure)
3/4 cup cider vinegar
1 1/4 cups brown sugar,  packed tight
2 tablespoons cornstarch
1 tablespoon butter

Make paste of cornstarch and one-half can of the water.  Mix the thawed orange juice, the rest of the water, vinegar and brown sugar in a saucepan and bring to a boil.  Add the cornstarch mixture, stirring gently to keep smooth.  Cook until clean and thickened,  about 6 to 7 minutes.  Add the butter, then the beets and heat until the beets are thouroughly hot.  Serve at once.  This makes a delicious and attractive side dish for any meal. 

Cranberry Salad

2 cups cranberries
1 1/2 cup of water
1 pkg cherry jello
2 1/2 cups of sugar
1 flat can 8oz crushed pineapple
1 cup of nut meats (pecans)
2 or 3 apples chopped

Cook cranberries in water until almost done,  add sugar and cook until done.  Add jello. Let dissolve while preparing apples and nutmeats. Apples chopped and nutmeats roughly chopped. Drain and add pineapple. Put in clear rectangular glass pyrex baking pan.  Let jell in fridge.

Stuffing and Gravy

Stuffing and Gravy

STUFFING: (in the bird)

8-10 cups dry bread cubes (I use french bread)
1 cup chopped celery
1 large chopped onion
1/2 tsp salt
1/2 tsp fresh ground pepper
1/3 cup butter
1/2- 1 cup chicken broth
1 tsp poultry seasoning
1 tsp sage

GRAVY:

pan drippings from roast turkey
2-3 cups chicken broth
1/2 tsp poultry seasoning
1/2 tsp sage
salt & fresh ground pepper
1/3 flour 1/2 cup chicken broth (gravy thickener)
Directions
Clean sink thoroughly. Remove giblets, and neck of turkey. Wash inside with cold water. Pat dry. Season inside with salt and pepper.

Stuffing preparation:

There are so many varieties of stuffing and this recipe can be easily adapted by adding your family favourites such as cranberries, dried fruits or nuts, ground giblets, sausage. My mom always ground up the giblets and added that to the stuffing, sometimes she even added hamburger.  Our family's traditional stuffing and favourite is just plain stuffing as outlined in the recipe below.

Cube day old bread and toast on cookie sheet until lightly browned. Transfer to large bowl.
Cook onion and celery in the butter until softened.
Mix onion and celery into the bread cubes.

Season with poultry seasoning, sage, salt and fresh ground pepper. Keep tossing as you season to ensure all the bread gets a bit of seasoning.
Toss with enough chicken broth to moisten. Don't add too much or you will have soggy stuffing.
Stuff cavity of turkey and upper breast top. When putting stuffing into bird don't compact too tightly, just firm enough to fill.
Pull neck skin over stuffed breast cavity. Secure with skewer. Pull bottom skin together and skewer tightly. Tie or skewer legs together and secure wings to sides.
Turkey Roasting:
Preheat oven to 350 degrees.
Put turkey into large roasting pan (with rack) breast side up. Rub butter over turkey. Season with salt and pepper. Add a bit of chicken broth to bottom of pan.
Cover with foil for about an hour and then remove foil, baste with dripping, and continue to cook uncovered until done. (loosely foil legs if they start to brown too much).
Baste about every 1/2 hour. 
Done when meat thermometer reads 180 degrees inserted between leg and breast.
Transfer to cookie sheet. Cover with foil while you prepare gravy.

Gravy:

Transfer drippings from roasting pan to a gravy separating measuring cup, or skim off extra fat. Be sure to scrape all the extra bits off the bottom of pan (I sometimes add the neck to the pan while roasting turkey to get even more flavourful drippings). Transfer to cooking pot.
Add about 2 cups of chicken broth (depends how much drippings you have).
Heat over medium high.
In a jar mix together flour and 1/2 cup broth, shake very vigorously to ensure no lumps.
Gradually whisk flour mixture into drippings a bit at a time, bring to slow boil, then reduce heat to simmering. Add more flour mix if until desired consistency. 
Season with sage, poultry seasoning, salt and pepper. Only add a bit at a time, and tasting before adding more. You can always add more to get to your preference.
Continue to simmer for 5-10 minutes.

Baked Turkey

Baked Turkey

Ingredients:

21 pound fresh, whole turkey
2 onions
10 bay leaves
1 teaspoon pepper
1 teaspoon salt
1 tablespoon parsley
1 teaspoon basil
1/4 teaspoon thyme
1/2 teaspoon garlic
1/4 teaspoon cumin
1/8 teaspoon ground celery seed
3 strips lemon zest
32 ounces chicken broth

Directions:

Remove the turkey’s legs from the plastic clip. Don’t ruin the plastic clip and you don’t have to completely separate it from the bird. Just take the legs out of it. Now inside the cavity of the turkey, you will find a bag of innards such as the liver and heart.

Take the bag out of the turkey cavity. You will also find the turkey neck. Be sure to pull it out too. Do not discard all this stuff!

Now turn the cold water on high and rinse the turkey. Fill the cavity full of water and rinse the innards too. Let the water drain from the turkey while you prepare the pan.

In a large roasting pan, line the bottom with a large sliced onion.

Now comes the really fun part…It’s the artistic part of cooking a turkey. Use the prettiest bay leaves you have in the container. Add bay leaves under the skin

Carefully separate the turkey skin from the breast meat using your fingertips to avoid ripping the skin. Softly and gently separate. That’s the key to prevent the ripping of the skin.

Very carefully arrange the bay leaves between the skin and breast meat. You can make a design or just lay them under the skin. Now put a bay leaf inside the cavity on one end and a couple bay leaves in the other end.

Cut an onion in quarters and put it inside the turkey cavity.

In a separate bowl combine pepper, salt, dried parsley, basil, thyme, garlic, cumin, and ground celery seed. Pat most of the mixture all over the outside of the turkey.

I took the onion out of the cavity and sprinkled the rest of the spice mixture inside the turkey.

Now add the chicken broth to the pan around the turkey. Peel off three medium size pieces of lemon zest. Put one in the broth at one end of the turkey and put the other two in the cavity at the other end or in the broth.

Seal the roasting pan base tightly with aluminum foil. Put the lid on tightly. Bake in a preheated 450 degree Fahrenheit oven for 30 minutes. Reduce the heat to 325 degrees Fahrenheit and cook until done – approximately 4 hours for a 21 pound turkey. Do not peek or open the aluminum foil. Just trust me and bake it 12 minutes per pound. .

Porcupine Meat Balls

1 1/2 lbs. ground beef
1/2 cup uncooked regular rice
2/3 cup milk
1 medium onion chopped
1 1/2 tsp. salt
1/4 tsp pepper
1 can condensed tomato soup
3/4 cup water

Combine beef, rice, milk, onion, salt and pepper.  Drop rounded tablespoonfuls of mixture into shallow
baking pan (13 x 9 x 2 inch.) Combine soup and water.  Pour over meat.  Cover pan tightly with foil.  Bake 1 hour at 350°. Serves 6 to 8.

Baked Chicken

1 chicken cut-up
2 eggs
1/2 cup milk or buttermilk
Lightly toasted bread crumbs or corn flakes
Poultry seasoning
Salt

Beat eggs and milk together.   Dip pieces of chicken in egg and milk mixture.  Roll in crumbs.  Place in well greased pan, using butter or margerine.  Sprinkle salt to your likening.  Sprinkle with poultry seasoning or mix in the crumbs to taste.  Bake at 325° until meat loosens from bones.

Dressing for Tossed Salad or Sandwiches

1 c canola oil or veg. oil
1 c sugar
1/2 c water
1/2 c vinegar
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. crushed red pepper

Ingredients may be varied to taste.  Wisk till combined and bottle.  Shake well before using on sandwiches or tossed salad. 

Cranberry Sauce

1 pound cranberries 16 oz. Bag
8 apples
4 oranges peeled
Juice of one lemon
Rind of half orange
4 c sugar.

Directions

Grind all ingredients then add sugar. Mix well.

Green Tomato Pie

PIE FILLING

4 medium sliced (like apples) green tomatoes (use half green half red ones if available)
1 c seedless raisins
1 c sugar
1 Tbsp flour
1 Tbsp butter
1/2 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp salt
2 Tbsp lemon juice or white vinegar

pre-heat oven to 425*

Place one pie crust into bottom of a 9" pan, bake in oven for 15 min.
Reduce oven to *350

Mix all ingredients together in a large bowl then pour into the 9" pie pan, (already baked for 15 min at 425*) place the last pie crust (uncooked) on top of the pie filling, place in oven for 45 mins. at 350

let cool and serve warm with a scoop of creamy vanilla ice cream and enjoy!

Meat Sauce

Ingredients
3 pounds ground beef (I used ground round)
2 pounds sausage
3 tablespoons olive oil
2 large yellow onions, diced
2 green bell peppers, seeded and diced
6 cloves garlic, minced
1 cup white wine or stock (your choice)
Two 28-ounce cans crushed tomatoes
One 24-ounce jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
One 15-ounce can crushed tomatoes
One 6-ounce can tomato paste
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1/4 teaspoon crushed red pepper, optional 4 bay leaves
1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
1 whole rind from 1 wedge Parmesan, optional 1/2 cup grated Parmesan, optional, plus more for serving

2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving

Garlic-cheese bread, for serving

Directions

In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it into a bowl. Set aside.

Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and bell peppers. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.

After an hour, add the minced parsley and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.

Serve a big bowl of oiled noodles and the meat sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

Kansas Cucumbers

1 c. mayonnaise or salad dressing
1/4 c. sugar
4 tsp apple cider vinegar
3 onions thinly sliced
1/2 tsp dill weed (dry is o.k.) it's what I use.
1/2 teaspoon salt (optional) more for sprinkling.
4 med. cucumbers, peeled and thinly sliced.

In large bowl with lid combine thinly sliced cucumbers and thinly sliced onions then lightly sprinkle over the top salt.  Keep 1/2 teaspoon salt for salting for taste at end of recipe - cover and place in refrigerator for several hours or over night / stirring every so often.

I leave mine in over night and the next day I drain off all the water that has come from the cucumbers and onions and I rinse them under water. Then with a colander by the hand full I Press out as much water between both of my hands then place in a bowl with lid.

In mixing bowl I combine mayonnaise, sugar, apple cider vinegar, dill and salt (if desired). Whisk well.  Pour into your drained cucumbers and onions and chill for at least 1 hour.  The longer these have to cool in the fridge the better.  Yields about 8

Strawberry Shortcake

2 cups cake flour
1/4 cup white sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 egg
1/3 cup milk

Sift dry ingredients. Cut in shortening. Mix egg with milk and fold into mixture. This makes a dry, rough mixture. Pour into greased and floured square cake pan.  Bake and remove immediately from pan. Baking time 12 min. Temp 450 degrees.

This was my grandmothers favorite and is still hands down the best shortcake I have ever tasted. I hope you enjoy. Quick and Easy!

Condensed Milk

2 c Whole milk
2 c sugar

Boil 30-45 minutes, then ready to use.

Cocoa Syrup

1 c cocoa
1 1/2 c water
2 c sugar

Combine ingredents heat to boiling. Cool.
Can be used for drinks or ice cream topping.

Green Goddess Basil Dressing

Ingredients

1 cup good mayonnaise1 cup chopped scallions, white and green parts (6 to 7 scallions)1 cup chopped fresh basil leaves1/4 cup freshly squeezed lemon juice (2 lemons)2 teaspoons chopped garlic (2 cloves)2 teaspoons anchovy paste2 teaspoons kosher salt1 teaspoon freshly ground black pepper1 cup sour cream3 heads Bibb lettuce2 to 3 tomatoes

Directions

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.

Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates.

Cut the tomatoes into wedges and add to the plates.

Pour on the dressing and serve.

Good morning muffins

Ingredients

Muffin Batter
4 cups Flour
1/2 cup Sugar
2 Tablespoons Baking Powder
1/2 cup Shortening (can Use 1/4 Cup Shortening With 1/4 Cup Butter)
2 cups Orange Marmalade
1 cup Orange Juice
1 teaspoon Vanilla
2 whole Eggs, Beaten

Topping Ingredients
3/4 cups Sugar
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 Tablespoon (plus 1 Teaspoon) Melted Butter
1/4 teaspoon Salt
Wheat Germ (optional)

Preparation Instructions

Preheat oven to 375 degrees, Sift together flour, sugar, and baking powder. Place in a mixing bowl. Use a pastry cutter to mix in shortening (or butter/shortening if desired).

Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients.

Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.

In a small bowl, mix topping ingredients.Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle wheat germ over the top for extra crunch. Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature.

Date And Nut Bread

3/4 c chopped nuts
1 c chopped dates
1 1/2 tsp baking soda
1/2 tsp salt
1/4 c shortening
3/4 c boiling water
2 eggs
1/2 tsp vanilla extract
1 c sugar
1 1/2 c sifted flour

Combine nuts, dates, soda and salt in a bowl, add shortening and water. Let stand 15. Stir to blend.  Beat eggs and vanilla. Stir in sugar and flour.  Add to date mixture.  Do not over mix.  Bake 1 hour at 350 degrees.

Potato Salad Dressing

2 tbls flour
1 tsp salt
1/2 cup sugar
1 tbls mustard
2 tbls butter
2 eggs
2/3 cup vinegar
1/3 cup water

Mix flour, salt and sugar in saucepan.  Add mustard and butter. Beat in eggs until smooth. Stir in vinegar and water. Remove from heat as soon as it boils.  Stir in a tablespoon of mayonnaise.

Pour over 4 cups sliced potatoes
Can add 5 slices of bacon crumbled and two tbls of bacon drippings.

Peanut-butter icing

Yield 2 cups

1/3 c creamy peanut butter
1/4 c whole milk
3 tsp Adams Best Vanilla powder or liquid
4 1/2 c sifted confectioners sugar

In large bowl,  beat peanut butter, milk, vanilla, and confectioners sugar at low speed with an electric mixer until smooth

Perfect on chocolate cake! Icing shown on chocolate cupcakes to get an idea on what it looks like.

Chocolate chip cookies

Yield 2 dozen

1 c butter, softened
1/2 c firmly packed dark brown sugar
1/2 c sugar
2 large eggs
2 tsp vanilla extract
2 c all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
2 c semi sweet chocolate morsels

Pre heat oven to 350º and line 2 baking sheets with parchment paper and set aside.

In large bowl, beat butter and sugars at medium speed with an electric mixer until creamy.  Add eggs and vanilla beating until combined.  Set aside.

In medium bowl combine flour, baking soda and salt. Gradually add butter mixture, beating until combined.  Add chocolate morsels, stirring until combined.

Using spring loaded 1 1/2 inch scoop, drop dough 2 inches apart on prepared baking sheets.

Bake until golden around edges, approximately 9 minutes.  Let cool on baking sheets for 2 minutes. Transfer to wire racks and cool completely.

Quick meringue icing

Yield 3 cups

4 large egg whites
1 tsp vanilla extract
1/4 tsp cream of tarter
1 c sugar

In medium bowl, combine egg whites, vanilla, and cream of tarter. Beat at medium speed with an electric mixer until frothy, increase speed to high. Add sugar 1 tablespoon at a time beating until stiff and glossy, approximately 5 minutes. Use immediately. 

Classic recipe for cupcakes or lemon cake!

(Picture shown on a cupcake - so beautiful! )

Ginger cream-cheese icing

Yield 6 cups

20 oz. Cream cheese, softened
1 c unsalted butter, softened
6 c confectioners sugar
2 tbs. Honey
2 tsp. Grated fresh ginger

In a large bowl, beat cream cheese st medium speed with an electric mixer until smooth.  Add butter, beating until light and fluffy, approximately 2 minutes.  Add confectioners sugar, honey, and ginger beating until well combined, approximately 2 minutes.

Delicious on carrot or pumpkin spice cake!

Self Rising Flour

1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

Preparation:

1. Combine all of the ingredients. Then, use a whisk or flour sifter to mix them thoroughly.

2. Use right away or store in an air-tight container for later use. Your homemade self-rising flour will keep for months.

Want to make a bigger batch?
Just double, triple or quadruple the recipe to create as much self-rising flour as you need.

Here are some measurements to get you started:

For two cups flour - add 1 Tbsp baking powder and 1 tsp salt

For three cups flour - add 1-1/2 Tbsp baking powder and 1-1/2 tsp salt

For four cups flour - add 2 Tbsp baking powder and 2 tsp salt

For five cups flour - add 2-1/2 Tbsp baking powder and 2-1/2 tsp salt

For six cups flour - add 3 Tbsp baking powder and 3 tsp salt

Cobbler

1 c sugar + 1/4
1 c self rising flour
1 c milk
2 pkg berries

Mix 1 cup sugar and 1 cup self rising flour and 1 cup milk. Pour into buttered dish. Sprinkle berries evenly over the top plus 1/4 cup sugar over top. Bake in 350º oven for 1 hour.

Goulash

1 pound ground beef
1 onion
3/4 c elbow macaroni
1 can tomatoes
2 can tomatoe sauce
1 c shredded cheddar cheese
1 tsp salt
1/4 tsp pepper
1/2 tsp chili powder

Brown ground beef and chopped onion then drain. Cook elbow macaroni est. 12 minutes.  Combine ground beef and macaroni.  Add 1 can tomatoes and 2 can tomatoe sauce. Add cheese, salt, pepper, and chili powder - simmer 30 min.

Baked Beans

Ingredients
2 (16-ounce) cans navy beans

3 strips bacon, diced

1-2 cloves garlic, minced

½ medium sweet onion, diced

1 tablespoon Worcestershire sauce

¼ cup unsulphured molasses

¼ cup dark brown sugar

¼ cup ketchup

1 teaspoon prepared yellow mustard

For the Top of Baked Beans (optional):2 slices bacon, halved
1 teaspoon brown sugar

InstructionsPreheat oven to 325º F.Pour navy beans into medium stockpot.

In a medium skillet, add diced bacon, onion, and garlic. Cook until bacon is crisp and onion is tender.

Remove from heat and add to navy beans.Add Worcestershire sauce, molasses, brown sugar, ketchup, and yellow mustard. Stir to combine well.

Pour into deep dish you plan to serve from or leave in stockpot. Top with bacon and sprinkle top with brown sugar.

Place in oven and bake 45 minutes. Increase temperature to 425º F for 10 minutes to crisp bacon. Remove from oven and allow to rest about 5 minutes before serving.

Macaroni Salad

Macaroni Salad

Ingredients

1  pound elbow macaroni

1/2 sweet onion

2 stalks celery, green part only

1 c mayonnaise

3 tablespoons white vinegar

1 tsp. celery seed

4-6 large hard-boiled, some chopped and mixed in others sliced. Don't forget to sprinkle with paprika for presentation.  

Can add grated carrots,  red or green bell pepper, diced pimento sweet or dill pickle chopped tomato or what ever you desire.

Pumpkin Cake

Pumpkin Cake

1 c Flour

2 c Sugar

4 Eggs

1 c Salad Oil (Vegetable or Canola)

1 can 15 oz Pumpkin (Libby)

1 tsp. Cinnamon

2 tsp. Baking Soda

1 tsp. Baking Powder

Mix well the dry ingredients flour, sugar, baking soda, baking powder and cinnamon.  Add pumpkin, salad oil and eggs. Mix with an electric mixer till thoroughly combined. Batter will be thick and lushious and smell fantastic!

Bake in an ungreased pan @ 350º @ 40 - 45 minutes. If using a bundt pan bake @ 350º @ 1 hour. Your whole home will smell of this wonderful cake.  Enjoy!