Grandma Nee's Flipbook

51INGREDIENTS:: Preheat oven to: 400O6 large baking potatoes (Russet) ⅓ cup butter3 Tbsp. milk8 oz. cheddar cheese cut into 1 inch cubes2 Tbsp. real bacon bitsAny other garnish you desireDIRECTIONS:Wash and pierce potatoes with fork. Bake potatoes (400O for about an hour) until tender and let cool enough to work with them. Cut potatoes in half crosswise. Scoop out centers, leaving 1/8 inch thick shells. Place in large bowl with butter and milk. Beat with electric mixer until smooth and creamy. Add salt to taste. If too dry, add more milk. Spoon evenly into shells. Lightly press cheese cubes in center of each potato. Place potatoes in muffin pan.lOWER OVEN TEMP. TO 350OBake at 350 degrees for 30 minutes or until heated through. Sprinkle each with ½ tsp. of bacon bits. Top with any other garnish. (Blanched broccoli or parsley).

Cheesy ZucchiniCasserolePhoto/Food: C. Sieira

53INGREDIENTS:: Preheat oven to: 350O4 slices bread, cubed¼ cup melted butter2 cups cubed zucchini1 large onion, chopped1 tsp. garlic salt1 egg, beaten2 cups shredded cheddar cheeseDIRECTIONS:Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Put in 9 x 13 inch baking dish. Top with cheese.Bake covered at 350 degrees for 30 minutes. Uncover and bake for another 30 minutes.

Corn CasserolePhoto/Food: C. Sieira

55INGREDIENTS:: Preheat oven to: 375O4 oz. cream cheese, softened¾ cup milk3 eggs, beaten1 can (15 ½ oz.) whole kernel corn1 can (15 oz.) cream style corn1 pkg. (8 ½ oz.) corn muffin mix1 cup shredded cheddar cheeseDIRECTIONS:Whisk cream cheese and milk until smooth. Stir in remaining ingredients until well blended. Pour into 13 x 9 inch baking dish sprayed with cooking spray. Bake in 375 degree oven for 35 minutes or until golden brown.

Green Beans DeluxePhoto/Food: C. Sieira

57DIRECTIONS:: Preheat oven: 350o2 cans French-style green beans (1 lb. each) drained1 can Cream of Mushroom Soup (10 ½ oz.)1 can French fried onion rings (3 ½ oz.)DIRECTIONS:Stir together beans (drained) and cream of mushroom soup. Place in ungreased 1 quart casserole dish.Bake in 350 degree oven for 35 minutes uncovered.Add onion rings and bake for 5 to 10 minutes longer.

Pasta With Olive Oil & GarlicPhoto/Food: C. Sieira

59INGREDIENTS::1 lb. spaghetti½ cup olive oil3-4 cloves garlic1 Tbsp. dried parsley or 2 Tbsp. fresh parsleySalt and pepperPasta waterDIRECTIONS:Cook spaghetti according to directions on box, adding salt.Meanwhile, heat oil in a small pan. Slice the garlic thin and add it to the oil. Remove the pan from the heat when garlic turns a pale golden color (do not brown). Add parsley, salt and pepper. Reserve ½ to cup pasta water. ⅔ Drain pasta and stir in the oil. Add water if mixture is too dry.

Scalloped CornPhoto/Food: C. Sieira

61INGREDIENTS:: Preheat oven to: 350O1 can (1 lb.) whole kernel corn, drained¼ cup chopped onion¼ cup chopped green pepper2 Tbsp. butter2 Tbsp. flour1 tsp. salt½ tsp. paprikaDIRECTIONS:Cook and stir onion and green pepper in 2 Tbsp. butter until onion is tender. Remove from heat. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and eggs. Pour into ungreased 1 quart casserole.Combine cracker crumbs and the 1 Tbsp. melted butter. Sprinkle evenly over corn mixture. Bake uncovered in 350 degree oven for 30 to 35 minutes. 4 servings. Recipe can be doubled.¼ tsp. dry mustard¾ cup milk1 egg, slightly beaten -----⅓ cup cracker crumbs1 Tbsp. butter

Speedy Baked Beans

63INGREDIENTS::6 slices bacon, diced2 medium onions, minced (1 cup)3 lb. 9 oz. canned baked beans with pork⅓cup chili sauce1 ½ tsp. prepared mustardDIRECTIONS:In large skillet, cook and stir bacon and onions until bacon is crisp.Pour all ingredients into ungreased 2 quart casserole. Bake uncovered in 350 degree oven for 1 hour or until liquid is absorbed.Preheat oven to: 350o

Finger Jell-O

65INGREDIENTS::3 pkgs. Jell-O (3 oz. each) (any flavor)4 pkgs. Unflavored Knox Gelatin4 cups boiling waterDIRECTIONS:Dissolve Jell-O in boiling water. Add unflavored gelatin and stir until dissolved. Pour into 9 x 13 inch glass baking dish. Refrigerate until solid. Cut into small squares.

Fruit Jell-O

67INGREDIENTS::1 large (6 oz. pkg.) Cherry Jell-O2 cups boiling water1 - 15 oz. can blueberries in heavy syrup (not pie filling)8 oz. cream cheese, softenedDIRECTIONS:Dissolve Jell-O in 2 cups boiling water. Add can of berries with juice. Pour into 8 x 12 inch pan. Chill until partially set.While Jell-O is chilling, cream 8 oz. cream cheese and ½ cup sugar. Add 1 cup sour cream and 1 tsp. vanilla. Mix and spread over chilled Jell-O. Return to refrigerator for a few hours.Spread with chopped pecans, if desired.½ cup sugar1 cup sour cream1 tsp. vanilla8 x 12 inch panYou can use any flavor Jell-O and any fruit, (except fresh pineapple) as long as it is in HEaVY JuICE

Fruit Salad withLemon Poppy Seed DressingPhoto/Food: C. Sieira

69SalaDINGREDIENTS::1 large head romaine lettuce, torn into bite sized pieces4 oz. (1 cup) shredded Swiss cheese¼ cup sweetened dried cranberries1 apple, cubed1 pear, cubedDIRECTIONS:In large serving bowl, combine all salad ingredients; toss to mix. Pour dressing over salad; toss to coat.DRESSINGINGREDIENTS::½ cup sugar⅓ cup lemon juice2 tsp. finely chopped onion½ tsp. salt⅔ cup oil1 Tbsp. poppy seedDIRECTIONS:In blender container or food processor bowl with “metal blade”, combine sugar, lemon juice, onion, mustard, and salt. Cover. Process until blended. With machine running, add oil in slow steady stream, processing until thick and smooth. Add poppy seeds, process a few seconds to mix.

Greek Orzo SaladPhoto/Food: C. Sieira

71INGREDIENTS::1 ½ cups uncooked orzo pasta1 tomato, seeded and chopped1 cucumber, seeded and chopped1 (2 oz.) can black olives, drained¼ cup chopped fresh parsley1 cup crumbled feta cheese1 (12 oz.) can/jar marinated artichoke heartsDIRECTIONS:Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.Drain artichokes and reserve liquid.In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinate over salad.1 red onion chopped1 Tbsp. lemon juice½ tsp. dried oregano½ tsp. lemon pepper1 tsp. salt

Layered SaladPhoto/Food: C. Sieira

73INGREDIENTS::4 cups cut up lettuce 2 ½ cups celery4 green onionsBacon bitsCroutonsDRESSING:1 cup mayonnaise or miracle whip1 cup sour creamSugar to tasteDIRECTIONS:Place one layer each of lettuce (2 cups), celery, green onion (2) and bacon bits (sprinkled over top)on a platter. Spread one half of the dressing. Add another layer of lettuce, celery, green onions and bacon bits and another layer of dressing. Top with croutons.

Lemon Fruit SaladPhoto/Food: C. Sieira

75INGREDIENTS::1 (11 oz.) can mandarin oranges1 8 ¾ oz. can peach slices1 8 ¾ oz. can pineapple tidbits1 8 ¼ oz. can green grapes (hard to find – eliminate if need be) ¼ cup sliced maraschino cherries1 (3 ¼ oz.) pkg. tapioca pudding2 Tbsp. lemon juice1 cup tiny marshmallows2 cups Cool WhipDIRECTIONS:Drain oranges, peaches, pineapple, grapes and cherries, reserving 1 ½ cups syrup in all. Prepare tapioca pudding according to pkg. directions EXCEPT substitute the reserved 1 ½ cups syrup for milk. Stir in lemon juice. Cover surface of pudding with waxed paper; cool. Remove waxed paper. Dice peaches; fold into pudding along with other fruits, marshmallows and dessert topping. Cool several hours.

MacaroniSaladPhoto/Food: C. Sieira

77INGREDIENTS::2 cups elbow macaroni1 cup diced celery½ cup diced green pepper½ cup diced sweet onion (can use green onions)½ cup diced cucumber½ cup mayonnaise1 Tbsp. mustard1 tsp. sugar1 Tbsp. vinegar¾ tsp. salt¼ tsp. pepperCan increase amount of vegetables and also add eggs, red pepper, pimento, etcupDIRECTIONS:Cook macaroni in salt water as directed on package. Drain and cool. Add vegetables. Mix together mayonnaise, vinegar, sugar and mustard, salt and pepper. Add to macaroni and vegetables. Mix well. Refrigerate for 4 hours before serving.

Maurice SaladPhoto/Food: C. Sieira

79DRESSINGINGREDIENTS::1 cup mayonnaise1 Tbsp. White vinegar2 hard cooked eggs, diced1 medium onion, diced1 tsp. Worcestershire sauceSalaD INGREDIENTS:INGREDIENTS::1 medium head of lettuce, shredded (chopped)¾ cup Swiss cheese, cut in thin strips1 cup cooked ham, cut in thin strips1 cup turkey, cut in thin strips1 or 2 small sweet pickles, cut into thin strips6 ripe olives, dicedDIRECTIONS:In blender, place mayonnaise, vinegar, eggs, onion, Worcestershire sauce, olive oil and pickle. Blend at high speed until smooth. Add sour cream, chives and salt. Blend until smooth. Store in glass jar, cover and refrigerate for at least 1 hour.DIRECTIONS:Combine lettuce, cheese, ham, turkey and pickles in salad bowl. Toss with dressing. Garnish with diced olives. ½ cup olive oil1 large sweet pickle, sliced1 cup dairy sour cream½ tsp. chives½ tsp. salt

Pistachio SaladPhoto/Food: C. Sieira

81INGREDIENTS::1 - 20 oz. can of crushed pineapple with juice½ to 1 cup miniature marshmallows1 pkg. instant pistachio pudding8 oz. Cool WhipNuts, maraschino cherries (cut up), optionalDIRECTIONS:Mix pineapple, marshmallows and pudding together. Fold in Cool Whip. Add nuts and cherries, if desired. Chill.

Potato SaladPhoto/Food: C. Sieira

83INGREDIENTS::5lbs. red skinned potatoes1 cup diced celery1 cup diced cucumber½ cup finely chopped onion5 hardboiled eggs, diced (save 1 egg for topping the salad)Celery salt, salt, pepperPaprika1 ½ cup mayonnaise 3 Tbsp. mustardDIRECTIONS:Boil potatoes in salt water. Drain and put in large bowl to cool.Cut potatoes into bite sized pieces. Add celery, cucumber, onion and 4 chopped eggs. Mix mayonnaise and mustard (add or decrease mustard to taste). Add more dressing if needed. Stir into other ingredients. Add celery salt, salt and pepper to taste. Slice egg and lay on top. Sprinkle with paprika.

Rotini Pasta SaladPhoto/Food: C. Sieira

85INGREDIENTS::12 oz. rotini rainbow pasta2 cups broccoli florets, cut into small pieces2 cups chopped tomatoes4 oz. can sliced black olives, drained1 green pepper, chopped½ cup parmesan cheese, grated3 Tbsp. Salad Supreme seasoning16 oz. bottle of Italian dressingDIRECTIONS:Cook pasta as directed. Drain. Put in large bowl. Add broccoli, tomatoes, black olives, green pepper and cheese. Add Salad Supreme and Italian dressing to taste. Cover and chill. Add more dressing if needed.

Taco SaladPhoto/Food: C. Sieira

87INGREDIENTS::1 lb. ground beef1 pkg. taco seasoning mix1 head lettuce4 ripe tomatoes1 med. bottle Catalina salad dressing1 lb. shredded cheddar cheese1 bag DoritosDIRECTIONS:Brown ground beef, drain fat. Add contents of taco seasoning mix and 1 cup water; simmer 10 minutes. Let ground beef cool. Chop lettuce and tomato into bite size pieces. Crush Dorito chips. Mix all ingredients together. Add salad dressing and mix well. Prepare immediately before serving (except ground beef).

Tri-Color Molded Jell-OPhoto/Food: C. Sieira

89INGREDIENTS::FIRST laYER2 – 1 lb. 1 oz. cans fruit cocktails1 – 3 oz. pkg. raspberry flavored gelatin (or any flavor)1 cup boiling waterSECOND laYER1 – 3 oz. pkg. lemon flavored gelatin (or any flavor)1 cup boiling water½ cup Miracle Whip½ cup heavy cream, whippingTHIRD laYER1 – 3 oz. pkg. lime flavored gelatin (or any flavor)1 cup boiling waterDIRECTIONS:Drain fruit cocktail, reserving 1 cup syrup. Dissolve raspberry (or any flavor) gelatin in boiling water. Add ½ cup syrup and 1⅓ cups fruit cocktail. Pour into greased 2-quart mold. Chill until almost firm.Dissolve lemon (or any flavor) gelatin in boiling water; cool. Gradually add to salad dressing, mixing until well blended. Fold in whipping cream. Pour over raspberry layer. Chill until almost firm.Dissolve lime (or any flavor) gelatin in boiling water. Add ½ cup syrup and remaining fruit cocktail. Pour over lemon layer. Chill until firm. Unmold on serving platter.

Baked Egg DishPhoto/Food: C. Sieira

91INGREDIENTS:: Preheat oven to 350o10 oz. frozen shredded hash browns, thawed9 to 10 eggsSalt and Pepper8 oz. (2 cups) shredded Cheddar cheese½ pint whipping cream/half & half1 (1 ½ lb.) ham (small cubes)DIRECTIONS:Spray 9 x 13 inch dish with vegetable spray.Line bottom of dish with hash browns. Crack eggs on top of hash browns and break yolks --Do not Scramble.--Sprinkle with salt and pepper – then ½ of the cheese.Pour cream over layers. Sprinkle with meat and remaining cheese. Cover & refrigerate overnight. Bake about 40 minutes.

Old Fashion Waffles

93INGREDIENTS::2 eggs1 cup flour1 cup milk⅓ cup butter, melted1 Tbsp. sugar2 tsp. baking powder¼ tsp. salt¼ tsp. ground cinnamonDIRECTIONS:Beat eggs well. Stir in remaining ingredients just until moistened.Pour batter onto hot waffle maker (filling ⅔ waffle maker). Makes 6 or 7 waffles.

Sam’s Favorite Fluffy Pancakes Photo/Food: C. Sieira

95INGREDIENTS::1 ½ cups flour3 ½ Tbsp. baking powder½ tsp. salt¼ cup sugarDIRECTIONS:Melt the butter in microwave for 30 seconds, set aside.In a medium bowl, mix together flour, sugar, salt, and baking powder.Stir milk and egg together.Create a well in the center of the flour mixture.Pour the butter and milk mixture into the well.Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.Allow the batter to rest while heating skillet or griddle to 325 degrees. Pour ¼ cup batter on to griddle. Cook each side for 3 to 6 minutes, until lightly golden brown.Yields 10 pancakes.1 ¼ cup whole milk1 egg3 Tbsp. butter, melted

Sausage & Cheese Crescent SquaresPhoto/Food: C. Sieira

97INGREDIENTS::Preheat oven: 375o2 (8 oz.) cans Pillsbury Refrigerated Crescent Seamless Dough Sheets1 lb. mild bulk pork sausage1 (8 oz.) pkg. cream cheese8 oz. (2 cups) shredded sharp Cheddar cheeseDIRECTIONS:Unroll 1 can of dough. Place in ungreased 13 x 9 inch glass baking dish; press over bottom and ½ inch up sides to form crust.Brown sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet; discard drippings. Add cream cheese to same skillet. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.Unroll second can of dough.Carefully place over cheese.Bake for 21 to 26 minutes or until golden brown. Cool 15 minutes.

Sour Cream Streusel Coffee Cake

99INGREDIENTS:: Preheat oven: 350o2 cups flour1 ¼ tsp. baking powder1 tsp. baking soda½ tsp. salt½ cup butterDIRECTIONS:Mix flour baking powder, baking soda and salt. Cream butter and sugar until fluffy. Add eggs one at a time and beat well. Add vanilla. Add dry ingredients alternately with sour cream to creamed mixture. Spread half of batter into greased 9 inch square pan and sprinkle with half of streusel. Spread remaining batter carefully over top and sprinkle with remaining streusel. Bake for 30 – 35 minutes (50 min for Bundt pan). STREuSElCombine: ⅓ cup brown sugar 1 tsp. cinnamon1 tsp. vanilla1 cup sugar1 cup dairy sour cream2 eggs9 inch square pan or Bundt pan¼ cup granulated sugar1 cup chopped nuts (optional)

Three Cheese QuichePhoto/Food: C. Sieira