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Green Tomato Mince

Makes 11 or 12 quarts

1 Peck Green Tomatos (chopped up fine, run through grinder)
Drain juice & add that amount of water.

Put in about 6lbs of apples (chopped up fine)
Drain juice & do not replace juice with water.

Boil a little then add 4lbs of brown sugar, 2 lbs of raisins, 2 tablespoons (good ones not level or heaping) of cinnamon, nutmeg, cloves, allspice, & salt

Than boil until done (1/2 hr) & add 1 teacup of vinegar. cherries may be added (mom does)

Stir occasionally while boiling

Mom uses Macintosh apples & Dark sweet Pitted cherries

You're going to can in quart jars.

Peanut Butter Smores

19 oz White Cake Mix
1/2 cup Peanut Butter
1/4 cup water
1/4 cup Egg substitute
1 cup marshmellow creme
1/2 cup chopped Dry Roasted peanuts
1/2 ccup semisweet chocolate chip

375 degree oven combine 1st four ingredients stir until well blended into a 13x9 greased pan.
Bake 10 minutes spread marshmellow creme.
Sprinkle peanuts & chips
Bake 10 minutes
Cool complete
Serves 18 -4pts

Pecan Sandies

1 cup butter (Room temp.)
1/3 cup granulated sugar
2 teas. water
2 teas. vanilla
2 cups flour
1/2 cup chopped pecans (chop them fine)

Cream butter and sugar add 2 teas water and vanilla mix well.
Blend in flour and nuts.
Shill in frig 4 hours.
Bake on ungreased cookie.
Sheet at 325 degrees about 20 minutes.
Remove from pan. cool.
Roll in confectioners sugar.

Tim Miley's Sister's Vegetable Pie

Get a premade pie crust.
Put small holes in the bottom of the piecrust with a fork.
Add frozen vegetables, cheese, and a can of condensed cream of mushroom soup.
Cover with the pie crust and cut holes into the top.
Bake for 45 minutes at 375 degrees.

Tim used frozen cauliflower, broccoli, carrots and green beans.

Rasberry/Blackberry Pie

1 Premade Crust
Frozen Berries 2-3 Bags
1/2 C Sugar
1/2 Package of Jello
3-4 TBSP corn starch

Bring to boil smushed berries about 1/4 cup and sugar, jello, and starch stir until thick about 10 min. Put rest of frozen berries in pie crust pour on sauce and bake at 400 degrees for 40 minutes Serve with Ice Cream

Pumpkin Pecan Pie Square

(12 servings)

1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15oz) Libbys Pure Pumpkin
1 can (12 fl. oz.) Evaporated milk
2 large eggs
2 1/4 tsp pumpkin pie spice
1/2 cup chopped pecans
1/4 cup packed brown sugar
Whipped cream

PREHEAT oven to 350 F
COMBINE flourine, oats, brown sugar, and butter in small bowl. Beat at low speed until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE 15 minutes.
Combine granulated sugar, pumpkin, milk, eggs, and pie spice in large mixer bowl. Beat at medium speed 1 to 2 minutes; pour over crust.
BAKE 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan. Top with whipped cream.

Meatloaf

1 pkg of Lipton Onion Soup MIx
2 lbs hamburger
1 cup milk
2 eggs
1 cup oatmeal
1/2 t. salt

350 degrees for 1 hour.

Meatballs Sauce

1 24 oz ketchup (3 cups)
1 cup water
1 cup brown sugar
2 tbls Worcestershire sauce

Mix

Meatballs

2 lbs hamburger
1 1/2 cup cracker crumbs (saltines)
1 pkg Mrs. Grass Onion Soup Mix
4 teas worcester
2 tbls Onion Flakes
1 can evaporated milk

make into balls
put on cookie sheet
400 degrees for 10 min do not turn.

Hash Brown Casserole

Servings: 8

Prep Time: 10 Minutes
Cook Time: 60 Minutes

Ingredients

1 bag frozen southern style hash browns
8 ounces sour cream
8 ounces shredded cheddar cheese
1 can cream of celery soup
1 can cream of potato soup
1 stick butter
Grated parmesan cheese

Mix all ingredients except butter and parmesean cheese. Spread in a 9x13 baking dish.
Melt butter and drizzle over the top. Sprinkle the parmesan cheese on top.
Bake for 1 hour at 375 degrees.

Goulash

2 lbs hamburger
1 28 oz tomato sauce
1 28 oz diced tomatos
2 cups dry macaroni

Cook macaroni
Brown hamburger
Add together
Salt & pepper to taste

Fourth of July Bean Casserole

source - July Maatman

1/2 lb. sliced bacon, diced
1/2 lb. ground beef
1 cup chopped onion
1-28 oz. can pork & beans
1-17 oz. can butter beans, rinsed and drains
1-15 oz. can kidney beans, rinsed and drains
1/2 cup BBQ sauce (Sweet Baby Rays)
1/2 cup ketchup
1/2 cup sugar
1/2 cup brown sugar
2 Tbsp. prepared mustard
1 Tbsp. molasses
1 tsp. salt
1/2 tsp. chili powder

Can add a small can of Bush's Baked Beans (original) large can for double recipe.

In a skillet, cook bacon, beef, and onion until meat is browned and onion is tender; drain. Transfer to a 2-1/2 qt. baking dish or to crock pot; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef and beans mixture. Cover and bake at 350* for 45 minutes or in crock pot on desired setting until bubbling hot.

Yield: 12 servings

Festive Sausage Cups

Source-Bob Evans

Cups:
48 slices white bread (2 loaves)
1 T butter

Preheat oven to 400
Lightly butter small muffin tins
Slice bread with cutter in circles & flatten
Press in muffin tins & bake approx. six minutes
Remove from tins & cool

Note: May be made ahead & frozen

Filling:
1 lb. zesty hot sausage
2 T butter
6 green onions chopped
1/2 cup mushrooms chopped
1/4 cup sliced stuffed green olives
3/4 tsp salt
1/4 tsp pepper
4 T flour
2 cups whipping cream
1/4 cup Parmesan cheese

Brown sausage remove & drain
Melt 2T butter & cook onions approx. 3 minutes
Add mushrooms, olives, salt, pepper
Sprinkle with flour & pour in cream & bring to boil
Add sausage; simmer approx. 10 minutes
Heat oven to 350 degree. Fill caps & sprinkle with cheese
* Bake 10 minutes & Serve

Yield 48 small or 30 large

Chicken Salad Recipe

12 cups cooked chicken, cubed (about 15-17 breast halves)
3/4 cup lemon juice
3 teaspoons salt
6 cups green seedless grapes, halved
6 cups chopped celery
12 hard boiled eggs, chopped
1-1/2 cups sliced almonds, toasted
3 cups salad dressing (not Hellmans -- must use Miracle Whip!)
3/4 teaspoon white pepper

Mix chicken with lemon juice and salt. Refrigerate for 2 hours. Mix all
ingredients together.

Note: This recipe probably makes about three times too much.

Black Bean Soup

1 med onion. chopped
29oz Fat-free Chicken broth
15oz can black beans
11oz corn w/peppers
7oz can tomatoes w/chiles
8oz salsa
1/2 cup white rice

1. Cook onion in broth for 15 minutes.
2. Drain & rinse beans & corn.
3. Add rest of stuff & simmer for 40-45 minutes or until rice is cooked.