Oma's Meatloaf

Your favorite basic meatloaf recipe
1 package thin sliced Danish ham
1 medium to large package shredded mozzarella cheese
1 can sliced olives
1 can sliced mushrooms

Start with your favorite basic meatloaf recipe. On top of a large piece of aluminum foil, pat out prepared meatloaf into a large rectangle to approximately 1/4" to 1/2" thick. Layer Danish ham 1-2 slices thick covering meatloaf. spread mozzarella cheese so that the ham is well covered. Add sliced mushrooms and olives to top of cheese. Roll up meatloaf in the aluminum foil and twist ends shut. Bake in shallow pan at 350 degrees for 1 1/2 to 2 hours depending on how meat was prepared. Remove carefully from aluminum foil and add more cheese to top.


Opa's Homemade Chili

4 - 16.5 oz cans S & W chili beans
2 - 14.5 oz cans S & W Mexican Style stewed tomatoes
1 stalk of celery
1 lb. hamburger
1/2 lb. ground sausage

Brown the hamburger & sausage and chop celery. Combine chili beans, stewed tomatoes, and celery in to a crockpot and stir. Slowly add browned meat and stir again. Let ingredients simmer in crockpot for 6-8 hours on low or 3 hours on high & 1 hour on low (you can add chopped onions if you wish).


Chili dip

3 - 8 oz. cans chili con carne without beans
2 - 6 oz. bricks cream cheese

Heat chili in a large saucepan until hot while chili is heating, soften cream cheese in microwave. When chili is hot blend in softened cream cheese until completely mixed.
excellent with Doritos or Fritos can be used in a fondue


Old Fashioned Coleslaw

1 medium to large head of cabbage
1 cup sugar
1 cup Miracle Whip
1/4 cup white vinegar

Shred cabbage into coleslaw size pieces. Place shredded cabbage into a bowl and lightly salt. Let cabbage sit in refrigerator overnight. To make the dressing, combine sugar, Miracle Whip and vinegar in a quart jar and shake until ingredients are completely blended. Add dressing to the cabbage that has sat overnight (add a little at a time until desired consistency is achieved.


Opa's Fudge

3/4 cup ( 1-1/2 sticks) Parkay margarine
3 cups sugar
2/3 cup evaporated milk
*1 - 12 oz. package semi-sweet real chocolate chips
1 jar (7 oz.) marshmallow creme
1 cup chopped nuts (optional)
1 tsp. vanilla

Mix margarine, sugar and milk in 2 1/2 to 3 quart saucepan; bring to full boil (medium heat), stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square or 13 x 9-inch baking pan. Cool at room temperature. Makes 3 pounds.

*you can substitute other flavors of chips if you wish.


SnickerDoodle Cookies

1 cup Crisco baking sticks
1 ½ cups sugar
2 eggs
2 ¼ cups flour
2 teaspoons cream of tartar
1 teaspoon soda
¼ teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Heat oven to 400° . Mix thoroughly butter, shortening, 1 ½ cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls.  Mix 2 tablespoons sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased baking sheet.

Bake 8 to 10 minutes or until set. Immediately remove from baking sheet.


Chocolate Chip Cookies

2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (1 stick) Crisco baking sticks
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups (1 12 oz. Package) Nestle semi sweet chocolate chips
(optional: 1 cup shredded coconut and/or chopped nuts)

Combine flour, baking soda, and salt in small bowl. Beat Crisco baking sticks, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy. Add eggs one at a time. Beating well after each addition; gradually beat in flour mixture. Stir in chips and any optional ingredients. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375° F. oven for 9 to 11 minutes or until golden brown.


Oatmeal Raisin Cookies

1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned), uncooked
1 cup raisins

Beat together margarine and sugars until creamy.  Add eggs and vanilla; beat well.   Add combined flour, baking soda, cinnamon and salt; mix well.  Stir in oats and raisins; mix well.  Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake in preheated 350° F. oven for 10 to 12 minutes or until golden brown.


Gingersnaps

3/4 cup shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour*
2 teaspoons soda
2 teaspoon ground cinnamon
2 teaspoon ground ginger
2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

Mix thoroughly shortening, brown sugar, egg and molasses. Blend in remaining ingredients except granulated
sugar.  Cover; chill 1 hour.

Heat oven to 375°.  Shape dough by rounded teaspoonfuls into balls.  Dip tops in granulated sugar.  Place ballssugared side up 3 inches apart on lightly greased baking sheet.

Bake 10 to 12 minutes or just until set.  Immediately remove from baking sheet.

Makes 4 Dozen Cookies

*If using self-rising, omit baking powder and salt.


Banana Bread

2-1/2 cups all-purpose flour*
1 cup sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons salad oil
3/4 cup milk
1 egg
1 cup finely chopped nuts (optional)

1 cup mashed bananas (2 to 3 medium)Heat oven to 350°.  Grease and flour 9 x 5 x 3-inch loaf pan or two
8-1/2 x 4-1/2 x 2-1/2-inch loaf pans.  Measure all ingredients into large mixing bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan(s).

Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean.  Remove from pan; cool thoroughly before slicing.

*If using self-rising, omit baking powder and salt.


Pumpkin Bread

2/3 cup shortening
2-2/3 cups sugar
4 eggs
1 can (1 pound) pumpkin
2/3 cup water
3-1/3 cups all-purpose flour*
2 teaspoons soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup coarsely chopped nuts (optional)
2/3 cup raisins

Heat oven to 350°.  Grease and flour 9 x 5 x 3-inch loaf pan or two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans.

In large bowl, cream shortening and sugar until fluffy.  Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves.  Stir in nuts and raisins. Pour into pan(s).

Bake 70 minutes or until wooden pick inserted in center comes out clean.  Remove from pan; cool thoroughly before slicing.

*If using self-rising, omit baking powder and salt.


Peach Cobbler

4 cups fresh peaches - peeled, pitted and sliced
1/2 cup butter
1 cup white sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 cup all-purpose flour*
1 teaspoon ground cinnamon
1/2 cup milk
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Melt butter or margerine; put it in the bottom of a large casserole or 9 x 13 inch pan.

Slice peaches, and add enough sugar to sweeten. Place in casserole dish.
In a mixing bowl, combine the 1 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches.
Bake for 45 minutes at 350 degrees F (175 degrees C), or until top is brown.
*If using self-rising, omit baking powder and salt.


Dill Sauce
(Very good on grilled Salmon)

1/2 cup Mayonnaise
1/2 cup prepared Dijon-style mustard
2 tablespoons honey
2 teaspoons dried dill weed
1/3 cup sour cream

In a small bowl combine ingredients. Chill for at least 30 minutes.

Makes 8 servings


Hot Salty Balls
(Great for Picnics!)

1 cup Salt
1 gal water
2 lbs small new potatoes (approx. 1 to 2 inch)

Combine water and salt in large pot to create brine. Bring brine to full boil. Add potatoes to boiling brine and cook potatoes until done (be careful to not over cook). Drain brine from potatoes. DO NOT RINSE..

May be served warm or cooled.


Kylee's Tuna & Noodles

2 4oz cans Bumble Bee Albacore Tuna in water
1 to 2 cans Campbell's Cream of Mushroom Soupr
1/2 bag Extra Large Egg Noodles
1/2 cup Frozen Peas
Johnny's Seasoning

Boil Egg noodles until tender then rinse in hot water. Stir in tuna until mixed well. Add Mushroom soup until you reach desired consistancy. Stir in frozen peas. Season with Johnny's to desired taste. ENJOY!