HEALTHY FOOD

 

Healthy Food And Recipes!

Eating healthy food is more important than you might think! Below are 81 recipes from my mom Diana Greguska

On this page, you will find 81 recipes that my mother and I typed out because I could not read her writing. She was a fantastic cook as well as a baker. You will see what I mean when you look at her best recipes posted below.

Eating healthy food is so critical! Most of us are very aware that in our society that there are many dangerous health problems due to the fact we are not eating healthy food and getting enough exercise that we need for our bodies.

Are you eating healthy food? Are you eating too much healthy food? Whatever your situation may be, there is a way to get on track. Have you sought God’s help in this situation? That is where to start if you want to eat healthy food and not let food control you. ~ Bill Greguska

How To Develop Healthy Eating Habits?

 

Some Healthy Foods To Add To Your Daily Diet:

  1. Bananas
  2. Beans
  3. Blueberries
  4. Beans
  5. Carrots
  6. Cinnamon
  7. Eggs
  8. Flex seed
  9. Garlic
  10. Kale
  11. Oatmeal
  12. Olive oil
  13. Oranges
  14. Spinach
  15. Strawberries
  16. Sweet potatoes
  17. Tea
  18. Tomatoes
  19. Mixed nuts
  20. Yogurt

 

Why Should I Eat Healthy Food?

 

Eat some more food! ~ (My mom Diana Greguska)

Genesis 2:9 The Lord God made all kinds of trees grow out of the ground—trees that were pleasing to the eye and good for food. In the middle of the garden where the tree of life and the tree of the knowledge of good and evil.

 

Related Pages Of Encouragement:

A Special Link for a Little Extra Encouragement

 

Mom’s Home Made Cooking Healthy Food!

Mom and I at the Brewers game NeedEncouragement

Mom was a tremendous Brewers fan as well as a fantastic cook and baker! She has healthy food recipies you have to try!

Of course, I think that my mom (on the right) was the world’s greatest cook and baker of all time. Mom is a 93-year-old Italian who has taught me a lot about life, especially about good food. Proverbs 2:1-8

She and I have written out 82 of her favorite recipes. Most of them are good, healthy food.  The others are great to have once in a while as a treat.

Mom and me at the Brewers game! She loved to cook and bake, and I was her very best fan and customer. Mom enjoyed teaching me how to cook, and I enjoyed learning and eating too. I learned a lot from her throughout my life and before she recently passed away at age 93.

We hope you will enjoy my mom’s wonderfully delicious recipes below as much as I have over the years! We are happy to share them with you!

 

How Important Is Having A “So-Called” Perfect Body?

 

1)

Garden Vegetable Salad (Healthy food)

2 bunches broccoli (tops)

1 stalk of celery (1 stick)

5 tomatoes

1 can of water chestnuts

1 large bottle Wishbone Italian dressing

1 package dry Good Seasons Italian dressing

1 head cauliflower

4 cans of mushrooms

Cut all vegetables into bite size pieces, and put into a large bowl. (Add the tomatoes at the end of recipe or they will get too watery)

Pour a ½ bottle of Italian dressing over vegetables, and then put the dry mix into the bottle, and shake it together. Pour over the salad, best if made a day ahead to allow for marinating.

P. S. Add any vegetables to this mixture, such as carrots, zucchini, black olives, etc. we mean real good food.

 

Please contact us if you have any questions or comments or would just like some encouragement?

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Here Are 81 of My Mom’s Healthy Food Recipes

  1. Meals and Misc. are on top of  this page below
  2. Deserts towards the bottom of this page below
  3. The Red highlighted recipes are my more favorite recipes, yet they all are very good!

2)

Chicken and Rice Casserole (Healthy food)

1 can (10 ¾ oz) Campbell’s cream of chicken soup

1 1/3 cups of water

¾ cup of regular long grain rice

½ teaspoon onion powder

¼ teaspoon ground black pepper

2 cups froze mixed vegetables

4 skinless, boneless chicken breast halves

½ cup shredded cheddar cheese

1) Stir soup, water, rice, onion powder, black pepper, and vegetables in 11×8-inch (2-qt) shallow baking dish.

2) Top with chicken, Season chicken as desired and cover.

3) Bake at 375 for 50 minutes (or until chicken and rice are done)

Top with cheese, let stand and stir rice before serving.

 

3)

Barbecue Ribs (Linda The Lady From Pick ‘N Save)

1 can of root beer

1 rack of ribs

Pour can of root beer into baking pan. Cover with aluminum foil. Bake at 350 degrees for 2 ½ hours.

Simple, yet so VERY excellent and delicious!

When done, put on your favorite barbecue sauce.

 

4)

Beef and Macaroni Casserole (Healthy food)

(Perfect for Potlucks & friends in need)

1 cup uncooked elbow macaroni

1 lb. ground beef

1 medium onion diced

¼ cup chopped green pepper

1 can (15 oz) diced tomatoes

1 tablespoon catchup

1 tablespoon of steak sauce

2 tablespoons dried or fresh parsley

Salt and pepper to taste

1 can cream of mushroom soup

1 cup grated cheese (such as cheddar or Colby)

Pre-heat oven to 350 degrees, cook macaroni according to package directions. In large skillet brown ground beef, add onion and green pepper, and cook until onions are translucent. Add tomatoes, catchup, steak sauce and parsley.

Cook 10 minutes, stir in cooked macaroni and season to taste with salt and pepper, and gently mix in cream of mushroom soup, and transfer to casserole dish lightly sprayed with vegetable oil. Sprinkle cheese over the top, bake until casserole is bubbly and cheese is lightly browned about 30 minutes. (Serve about 8)

 

5)

Bread and Butter Pickles

Wash and cut off ends of 7 (4-inch cucumbers sliced thinly)

1 cup sliced onion

1 sliced pepper (try to get a red one)

2 tablespoons of salt

1 teaspoon celery salt

1 teaspoon mustard seed

Mix 1-cup vinegar and 2 cups of sugar. Mix and boil for 5 minutes. Pour over cucumbers put into 1 large jar and refrigerate. Ready to eat next day. This will keep in the refrigerator a long time.

 

6)

Brunch Casserole

¾ lb. Fresh mushrooms

½ cup chopped onions

¼ cup unsalted butter

1 ½ lbs. Of Monterey Jack cheese shredded

1 cup cubed ham

7 large eggs

1 ¾ cups of milk

½ cup of flour

1 tablespoon chopped parsley

1 tablespoon seasoned salt

Wipe mushroom, clean with wet cloth and slice. Sauté mushrooms and onions in butter over medium heat in a skillet until moisture from mushrooms has evaporated. This is an important step, if moisture is allowed to stay with mushrooms, the resulting egg dish will be watery. Put ½ of cheese in bottom of greased 9×13” glass plate. Distribute mushrooms and onions over cheese. Top with ham and remaining cheese. Refrigerate until ready to bake (up to 24 hours in advance), When ready to bake the casserole, break eggs into blender container and add milk, flour, parsley, and seasoned salt. Blend for 30 seconds pour mixture over casserole. Bake at 350 degrees for 45 minutes, or until golden brown.

 

7)

Coating for Chicken or Fish (Alex Thien’s)

4 teaspoon of baking powder

2/3 cup of corn starch

2/3 cup of corn meal

1/3 cup of flour

2 teaspoons of salt

Put all the dry ingredients in a bowl stirring with a fork until they are all blended. Using an electric mixer, just add water to the ingredients while at a low to medium speed setting. The secret is to use only enough water to give the batter a creamy consistency, the way you would do a pancake batter. Dip fish or chicken into batter, they will be terrific.

 

8)

Charlie’s Version of Stuvado

1- 6 oz can of tomato paste

1- 12 oz can of tomato paste

Put in blender with 2 glasses of hot water, clean out cans with water and clean blender with water.

Add 6 Italian sausages, plus 2-½ lbs. of chuck roast or sirloin roast.

Then add 26-½ oz of Del Monte tomato and basil sauce. Then add 1 Prego sauce traditional. Clean cans with a little water.

Meatballs

Add 2 lbs. of chopped meat (chuck or ground round)

1 jumbo egg

½ cup to 1-cup bread crumbs

¼ cup chopped onion

Also a bit of parsley, and salt & pepper. Make meatballs into the size of golf balls and add to sauce.

Cook on low for 2 hours.

 

9)

Chicago Style Beef (Healthy food)

1 rump roast (about 3 lbs)

1 large celery (diced ½ inch size)

1 medium onion chopped

1 teaspoon garlic salt

Salt and pepper to taste

1 tablespoon soy sauce

2 medium bell green peppers (cord, then cut in strips & par boiled)

Set roast in medium size oven proof roasting pan. Cover the roast with water and bring to a boil. Add all remaining ingredients except peppers and simmer covered 3 hours or until meat shreds easily with a fork. When roast is done, remove from heat and chill in the refrigerator overnight for best results.

To serve, pre-heat oven to 325 degrees, slice meat thinly and put into a shallow pan in layers. Pour juices over meat. Add more garlic salt and soy sauce to taste, set bell pepper strips over meat, and reheat in preheated oven 15 minutes or until hot. Serve on hard rolls, makes 8-12 servings.

 

10)

Chicken Cacciatore (Healthy food)

8 Chicken thighs

Kosher salt and freshly ground pepper to taste

¼ cup olive oil

2- 4oz cans of sliced drained mushrooms

1-green & 1 red pepper (stems removed, cut into ¼ inch strips)

1-large onion (10 oz) peeled, cut in half stem to tip and cut into thin strips

1-bay leaf & 1-teaspoon crushed garlic

1-teaspoon fresh rosemary chopped

1 tablespoon flour

1 cup dry white wine

1-28 oz can Hunts peeled tomatoes

2 tablespoons chopped parsley

Place large deep pan over high heat, season chicken with salt and pepper, add oil (when oil is hot, carefully add chicken skin side down, brown 3-4 minutes per side. Remove chicken and set aside. Pour off ½ the oil and save.

Put mushrooms in a pan, season with salt and pepper, cook until golden. Remove to bowl. Put in saved ½ the reserved oil and the all the peppers. Season with salt and pepper and cook 2-3 minutes, then put in a bowl with mushrooms. Add remaining saved oil and the onions, and cook 3 minutes until lightly golden.

Add bay leaves, garlic, rosemary, flour, and cook 30 seconds. Add wine and cook 2 minutes. Add tomatoes with juice, and chicken bring to simmer and cover, cook 10 minutes, add mushrooms and peppers, and cook 5 minutes uncovered.

Add parsley and adjust seasoning of sauce with salt and pepper, remove bay leaves and serve.

 

11)

Chicken Chop Suey (Healthy food)

4-ounce mushrooms

3 tablespoons reduced soy sauce

1 tablespoon cornstarch

1 lb. boneless skinless chicken breasts or thighs

1 tablespoon olive oil

½ cup thinly sliced celery

½ cup sliced water chestnuts

½ cup bamboo shoots

1 cup fat-free reduced sodium chicken broth

2 cups hot cooked white rice or chow mein noodles

Bunch of thinly sliced green onions (optional)

Blend soy sauce with cornstarch in cup until smooth, cut the chicken into 1-inch pieces. Heat a large skillet over medium-high heat, add oil, add chicken mixture and celery and stir-fry 2 minutes. Add water chestnuts and bamboo shoots, stir-fry one minute and add broth and mushrooms. Cook and stir 3 minutes until chicken is no longer pink, stir soy sauce mixture and add to pan. Cook and stir 1-2 minutes or until sauce boils and thickens. Serve over rice; garnish with green onions optional. Also, a wok pan is optional too.

 

12)

Dumplings My Grandma Used to Make

2 cups of flour

Less than a ½ cup of milk

½ cup of water

1 egg

1 teaspoon of salt

Mix all together. Take a tablespoon clump of dough and, using another spoon, drop into boiling soup.

 

13)

La Vonne’s Chicken Salad (Healthy food)

2 cups chicken breast (boil skin off & crumble)

1 cup thin sliced celery

1 cup green grapes

1 small can mandarin oranges (strained)

½ cup of roasted blanched almonds

1 cup real mayonnaise

1 teaspoon salt

1 tablespoon lemon juice

Mix all together and serve.

 

14)

Chicken Wings (Healthy food)

Pre-heat oven to 400 degrees

3-lbs. chicken wings

2 eggs beaten

1 cup of Italian bread crumbs

½ cup grated Parmesan cheese

Dip wings into eggs & then seasoned breadcrumbs with Parmesan cheese mixed in. Place on greased sheet pan, which has a rim around it, and bake for 45 minutes. Melt ½ stick of butter and pour over the chicken wings and then serve.

You may have to add more eggs and bread crumbs.

 

15)

Chow Mein Noodle Cookies

1 cup peanut butter

1-12 oz package semi sweet chocolate morsels

1-16oz package chow mein noodles

2 cups of small marshmallows

1 cup of peanuts

Combine peanut butter and morsels in large microwave container (8 cup measuring cup). Stir until melted, pour over noodles, add marshmallows and peanuts, drop by tablespoons on wax paper and let set before serving.

 

16)

Joanie’s Clam Chowder

6-quart pan

2 cans of minced clams

2 cans (10.5 oz) of clam juice

Dice 5 medium raw potatoes

Put in juice from clams; cook with juice (over cook)

Dehydrated onions (put in a hand full)

1 cup carrots cooked & minced (1 large carrot)

1 quart of Riches coffee rich or half and half milk

½ stick of butter

Salt and pepper to taste

1 pinch of minced parley

Dry potato flakes to thicken (about 3 hand full & dump clams in and eat hardy)

P.S. Never boil, just heat.

 

17)

Cranberry Relish

1 lb. Cranberries

1 large orange

2 cups sugar

Put cranberries, whole orange (rind and pulp) through food chopper, add sugar and mix thoroughly. Let stand several days (a few hours is good enough)

 

18)

Crescent Roll Cheese Cake

2 packages of crescent rolls

2-8 oz packages of cream cheese

¾ cup of regular sugar

1 teaspoon vanilla

1 egg yolk

Take 1 crescent roll package and put them on greased cookie sheet and spread to fit the sheet. (Pinch any dough openings in to make it solid) Put filling on top of the dough, and then put the other crescent roll package flattened on top of it. Pinch the edges together all around to seal the dough.

Topping:

1 egg white

Cinnamon and sugar mixed together (a good sprinkle of cinnamon and a good sprinkle of sugar) and mix with the egg white. Cover top of dough with this topping. Bake at 350 for 30 minutes.

 

19)

Crispix Mix

1 cup Kellogg’s Crispix cereal

1 cup mixed nuts

1 cup pretzels

3 tablespoons of butter melted

¼ teaspoon garlic salt

¼ teaspoon onion salt

2 teaspoons lemon juice

4 teaspoons of Worcestershire sauce

Combine cereal, nuts, and pretzels in a 13×9-inch baking pan and set aside. Stir together remaining ingredients, gently stirring spices and butter into cereal mixture until evenly coated. Bake at 250 degrees for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool, store in airtight container. Yield about 9 cups.

 

20)

Dad’s Favorite Cake

1 cup sugar

½ cup of butter

(Cream sugar and butter together)

Add 1 egg

1 cup buttermilk

1 very scant teaspoon baking soda

(Put soda and milk together)

2 cups of cake flour

1 teaspoon of baking powder

A speck of salt

(Sift together flour, baking powder, and salt)

Rind of orange (grade it off orange)

½ cup of chopped nuts

Bake at 350 degrees for 45 minutes. Put into greased round tube pan.

Topping for orange cake

Take juice of 2 oranges and strain and add ½ cup of sugar, mix well. Let dissolve 15 minutes in the oven at 350 degrees and then pour over cake after cake has been out of the oven about 15 minutes. When ready to serve, sprinkle with powdered sugar. Make sure you mix again after you take the juice out of the oven; otherwise the sugar will stay on the bottom.

 

21)

French Cream Frosting

¼ cup of flour

1 cup of milk

1 teaspoon of vanilla

1 cup of sugar

1 cup of butter

1 cup of nuts (if you wish)

Use ½ cup of milk and 2 ½ tablespoons of flour.

(Make paste and cook to look like thick custard).

Beat a ½ lb. butter (must be soft) with ¾ cup of sugar, cream until fluffy for about 15 minutes. Add flour mixture cooled. Add 1-teaspoon vanilla and cooled milk mixture. Stir until smooth, spreading consistency. Put nuts on top of cake.

Covers a 9×13 pan.

 

22)

French Toast

3 eggs

1 teaspoon of sugar

½ teaspoon of vanilla

½ cup milk

¼ teaspoon of salt

4 slices of white bread

Put bread in a pan, pour mixture over bread coat evenly and cover and refrigerate overnight.

Bake at 350 degrees for 10 minutes, check it at 7 minutes to be sure.

 

23)

French Toast Casserole (Healthy food)

1 long 8 oz. Italian bread without seeds

8 large eggs

3 cups of milk

4 teaspoons of sugar

¾ teaspoons of salt

1 tablespoon vanilla

2 tablespoons of butter cut into small pieces

Lightly grease 9 x 13 x 2-inch baking dish. Cut bread 1” slices and arrange one layer on the bottom of a pan. Beat eggs in a large mixing bowl until lightly beaten. Add milk, sugar, salt, and vanilla. Beat 30 seconds to combine. Gently pour over bread in a pan. Being sure to saturate all bread with mixture. Cover with plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees. Uncover pan, dot with butter. Bake 45-50 minutes or until bread is puffy and lightly brown. Remove from oven and let stand

5 minutes before serving. Serve with syrup, honey, yogurt, sour cream or other toppings.

 

24)

Hamburger Barley Soup (Healthy food)

(Start off with large pan)

1 lb. Hamburger

1 cup chopped onion

1 teaspoon garlic powder

2-14oz. Cans of tomatoes (undrained) cut up or (8 to 10 frozen tomatoes)

1 cup of barley

1 cup cut up celery

1 cup cut up carrots

3 beef bouillon

1 teaspoon basil

7 cups of water

1- 9 oz frozen mixed vegetables

Fry hamburger and drain grease. Add rest of ingredients except mixed vegetables. Cook 60 minutes. Add mixed vegetables last 10 minutes.

 

25)

Hungarian Beef Goulash (Healthy food)

Chop the following into small pieces:

1 lb round steak

1 medium tomato

2 green peppers

2 carrots

1 clove garlic

2 cups of water

2 tablespoons of butter

3 tablespoons of flour

1 tablespoon paprika

¼ teaspoon pepper

1 package Mrs. Grass onion soup mix

1 package of noodles

In a large skillet brown the meat in butter and add remaining ingredients to the skillet. Bring to a boil and let simmer for 10 minutes.

Cook noodles and pour mixture over noodles.

 

26)

Italian Chili (Healthy food)

1-½ lbs. chop meat (chuck)

1- 16oz can kidney beans (juice and all)

1 can tomato sauce (15 oz)

1 large can tomatoes (28 oz) or 4 medium fresh tomatoes

1 package chili mix (French’s)

1 medium onion (chopped)

Brown meat, drain off fat and add rest of ingredients, simmer about 1 hour.

 

27)

Italian Eggplant Parmesan (Healthy food)

2 medium size eggplants (about 1 ¼ lb. each, washed and stemmed) sprinkle with salt

Sauce:

1 large onion chopped (1 cup)

A little less than 1 cup olive oil

1 can (6 oz) tomato paste

2 ¼ cups of water

1 teaspoon leaf basil crushed

½ teaspoon leaf oregano crushed

1 teaspoon salt

¼ teaspoon pepper

1 cup all-purpose flour (about)

3 eggs

¾ lb. mozzarella cheese sliced

1 cup grated Parmesan cheese

Cut eggplant crosswise into slices about ¼ inch thick, put in a colander and sprinkle with salt. Leave to drain 30 minutes, wipe dry with paper towel,  sauté onion in 2 tablespoons of the oil in a large skillet until tender. Stir in tomato paste, water, basil, oregano, 1-teaspoon salt, and pepper. Cook slowly uncovered 20 minutes stirring occasionally. Remove from heat, dust each eggplant slice with flour, dip in beaten eggs, fry on both sides in hot oil in another skillet until soft and golden adding more oil as needed. Drain on paper towel. Line a 2-½ quart shallow baking dish with a little of the tomato sauce, arranging a layer of eggplant slices over it. Cover with a layer of mozzarella slices, more sauce and a sprinkle of grated cheese. Repeat layers to use all ingredients. Bake in oven 350 degrees for 30 minutes or until eggplant is tender and golden on top. Garnish with fresh basil if you wish. Serves 8 people.

 

28)

Italian Meatball Hors d’Oeurves

1 lb. Ground round

½ cup of bread crumbs

1 egg with salt and pepper for taste

Mix meat mixture in a bowl into small balls (into the size of a small golf ball). Place on a greased cookie sheet with an edge. Cook until brown and drain fat.

To make the sauce:

1- 15oz can of tomato sauce

½ cup of water

½ cup of Parmesan cheese

2 tablespoons of diced celery

2 tablespoons of diced onions

Mix all together and pour over meatballs, and bake 10 minutes longer (don’t over cook). Can be used over Hors d’Oeurves or as a sauce over spaghetti.

 

29)

Italian Salad (Healthy food)

1 head Bib lettuce

1 head of Romaine lettuce

1 head of Iceberg lettuce

1 avocado diced

1 green pepper sliced

1 small onion minced

8 radishes sliced

1 teaspoon salt

½ teaspoon pepper

½ teaspoon Oregano

½ teaspoon garlic powder

1 ¼ cups olive oil

¼ cup of wine vinegar

Tomato wedges to decorate salad (own discretion)

½ grated Parmesan cheese.

Clean all lettuce and tear into pieces. Place all vegetables in a large salad bowl then season with salt, oregano. Mix oil and vinegar in a bottle and drizzle over vegetables. Garnish with tomato wedges and Parmesan cheese. Serves 8.

 

30)

Italian-Style Meat Loaf (Healthy food)

1 ½ lb lean ground beef

1 can (15 oz) pizza sauce (save the rest)

1 ½ cups (6 oz) shredded Italian blend cheese

½ cup dried Italian bread crumbs

1 egg

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon salt

¼ teaspoon black pepper

Lightly coat 10-inch square (microwave safe) casserole dish with vegetable oil spray. In a large bowl combine beef, ½ cup pizza sauce, cheese, breadcrumbs, egg, herbs, salt and pepper, and mix well.

Shape meat mixture to form a 9×5-inch loaf, place the loaf in a casserole, cover casserole with lid, leaving corners open to vent steam.

Microwave at 50% power 18 to 22 minutes, remove from microwave and let stand 5 minutes. Place remaining pizza sauce in a small microwave-safe bowl. Microwave on high (100% power) 15-20 seconds or until heated through. Top each serving with pizza sauce as desired.

 

31)

Italian Wedding Soup (Part # 1)

1 chicken quartered, put in big pan, cover with water, salt to taste. Cook over medium heat. After it is cooked, you must take the skin off, bones out, and cut into small pieces.

8 oz of ground beef

2 medium onions chopped and divided in half

(Because ½ goes into the meatballs and the other half goes into the soup).

4 eggs separated

To the chicken add, 3 medium carrots diced, and add 4 chopped stalks of celery. Then add 1 gallon of the homemade chicken broth and 1 bouillon cube. Then add 1 cup of uncooked barley.

 

32)

Italian Wedding Meatballs (Part #2)

Place beef into a small bowl, mix in ½ onion finely chopped. Add 1 egg, salt and pepper and enough breadcrumbs to hold mixture together. Form into balls the size of a walnut set on a flat sheet pan.

In large saucepan combine chicken broth and 1 bouillon cube, bring to a boil, add meatballs and cook for about 30 minutes. When done, remove from liquid, with a slotted spoon and set aside to keep warm.

In large soup pot melt butter, add the carrots, celery and remaining onions that have been chopped. Sauté until vegetables are softened and caramelized. Add chicken broth and bring to a boil, and then add barley and chopped up chicken pieces.

Cook 1 hour or until barley is tender. Add 1-16 oz froze chopped spinach thawed and squeezed dry. Add three eggs in a small bowl. Break yolks with a fork and slowly drizzle into the pot as you whisk them. Soup should look like an egg drop soup.

 

33)

Jewish Chicken Soup (Healthy food)

1-5 lb chicken

3 medium onions chopped

4 quarts of water, or enough to cover chicken

16 baby carrots cut in half

3 medium parsnips

8 parley stems with leaves on them (chopped up)

5 stalks of celery chopped

Salt and pepper to taste

Cover chicken with water, boil 30 minutes, take out chicken, keep boiling soup a little longer, refrigerate and skim off fat after soups sets. Put back on the stove and bring to a boil and chop chicken into bite-sized pieces. Add to soup with rice or noodles.

  

34)

Lasagna (Healthy food)

1 lb chop meat (chuck)

1 lb Italian sausage (mild)

1 large onion (chopped fine)

2-15oz cans Hunts tomato sauce

3 oz of Parmesan cheese (grated)

1 teaspoon garlic salt or powder

A pitch of basil leaves crushed

¼ teaspoon oregano

1 lb. Grated mozzarella cheese or more

1-lb. Ricotta cheese or cottage cheese (add one egg to either cheese you use)

Cook 1-lb of lasagna noodles (I like Creamette brand) boil 15 minutes using 9”x13” inch pan

Layer sauce/noodles/cheese/into the pan, do this until all is gone.

Bake 375 for 30 minutes. Let stand, so juices go into noodles.

 

 

35)

Lemon Torte

1- 9-inch ready-made crust

Bake for 10 minutes and let cool.

Filling

1- 8-ounce cream cheese

1 cup of powdered sugar

1 cup cool whip

Blend sugar and cream cheese; fold in cool whip and pour into crust.

1 package of instant lemon pudding and add 1 cup of milk, beat until creamy and pour over cream cheese layer. Cover with CoolWhip and refrigerate.

 

36)

Mamie’s Noodles

1 egg

½ teaspoon salt

1 cup flour

Beat egg, then add salt and add enough flour to make a stiff dough. Knead 3 minutes. Cover and let stand 30 minutes. Roll paper-thin and let dry. Roll loosely like a jelly roll. Cut into 1/8 inch strips (very narrow) unroll and cook in boiling soup until tender.

 

37)

Mexican Taco Dip

1 can enchilada bean dip

1 large carton sour cream

1 envelope taco seasoning dip

Mix the above 3 together on a large fancy platter.

Sprinkle one medium chopped onion on top. Add 1 can of black olives (chopped). Shred about ½ a head of lettuce fine. Add 2 tomatoes cut up into small pieces, and 1 cup shredded cheddar cheese. Spread dip first on a platter, sour cream on top of that, and then everything else.

 

38)

Monkey Bread

3 tablespoons of butter

1/3 cup packed brown sugar

¼ teaspoon ground cinnamon

1 tablespoon water

1/3 cup chopped nuts (Optional)

1 can refrigerate biscuits (10 biscuits in package)

Combine butter, sugar, cinnamon, and water in a 9 inch round microwave safe dish with a cone in the center. Microwave uncovered on high for 1 ½ to 2 minutes until the butter melts. Stir in nuts if desired. Separate the 10 biscuits. Cut each biscuit into fourths. Add cut up biscuits pieces into brown sugar mixture. Gently stir to coat pieces on all sides.

Microwave uncovered for 2 ½ to 3 minutes or until biscuits are no longer doughy. Let stand for 2 minutes. To serve, invert monkey bread onto serving a dish. Serve warm so you can pull the pieces apart.

 

39)

Mundrulio from Tuscany Italy (Mom’s Favorite Healthy food)

1 medium onion chopped

2 tablespoons butter

1 lb. chopped beef (chuck)

Salt and pepper to taste

1 can French style string beans

1-10 1/2 oz can of tomato soup

5 medium boiled potatoes

½ cup of warm milk

1 beaten egg

½ teaspoon salt

½ teaspoon pepper

Brown onion in hot butter, add meat and seasonings.

Brown and add green beans and soup.

Mash potatoes; add milk, egg, and seasonings. Spoon 6 mounds of potatoes over meat mixture.

 

40)

Pancakes (Healthy food)

Sift together:

1 cup flour

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon of salt

Mix in separate bowl the following:

1 cup of milk

1 egg

1 tablespoon of oil

Then mix and add to flour mixture.

Bake in frying pan on medium temperature; test with a drop of water. Or use the grill at 375 degrees. When it bubbles around the top edge, turn it over.

 

41)

Party Breakfast Omelet

(Use large frying pan).

½ loaf of Italian bread cut into small pieces

Drizzle one stick of melted butter over bread.

Shred 8 oz. of Mozzarella or cheddar cheese.

2 cans drained mushrooms chopped

½ Green pepper chopped

1 cup of cook bacon or ham cut up (or combines both)

2 cups of tomatoes cut up

1 onion chopped fine

1 teaspoon dried mustard

1 dozen. eggs

2 cups of milk

Layer veggies over bread and pour eggs with milk over all. Set overnight. When ready, bake 325 degrees for 1 hour.

 

42)

Party Punch Quencher

2- 46oz. Cans of pineapple juice

5 lemons

1 dozen oranges

1-quart ginger ale

Cherries (in ice cubes)

Sliced oranges on top

Mix in a punch bowl and serve.

 

43)

Pineapple Cranberry Relish

1 20-oz can crushed pineapple

1 large thin-skinned navel orange unpeeled

1 12-oz package fresh cranberries washed

1 cup of sugar

Drain syrup from pineapple, chop orange and cranberries until cut into coarse pieces either in a food processor or blender. Pour into a bowl; add pineapple and sugar, cover with plastic wrap. Stand at room temp overnight and store in the refrigerator.

 

44)

Pineapple Party Salad

2- 20 oz cans of crushed pineapple

2 cups of finely chopped celery

2- 3 oz packages of lemon Jell-O

1 cup chopped pecans or walnuts

1- 8 oz cream cheese

1- 8 oz package of CoolWhip

Drain pineapple (2 cups of juice) heat to boiling, add Jell-O and stir until melted. Add soft and broken up cream cheese and beat until smooth. Add pineapple, celery, and nuts. Chills until thickened, add cool whip and fold in gently. Then put into a large Jell-O mold.

 

45)

Pizza Burgers (Healthy food)

1 cup chopped onion

1 tablespoon of oil

1 lb. Italian sausage (a must)

1- 8 oz. can of tomato sauce

1-14.5 oz. can diced tomatoes

1- 4 oz. can of mushrooms (drained)

½ teaspoon of salt

1/8 teaspoon of pepper

1 cup of shredded mozzarella

Italian seasoning to taste

Cook onion in oil till clear. Add sausage cooked until done. Add sauce, mushrooms, salt, pepper, and Italian seasoning.

Use 1 dozen sesame hard rolls, cut in half and add sauce into rolls. Sprinkle mozzarella cheese on top. Option to serve with bread and butter pickles and potato chips.

 

46)

Polenta (Healthy food)

Heat to boiling 6 cups of water in large pan

Mix 2 cups yellow cornmeal & 2 teaspoons of cold water (when the 6 cups of water begin to boil, quickly add the cold water/yellow cornmeal mixture to boiling water stirring constantly!) Cook until thickened. Cover and continue cooking over low heat for 10 minutes, or longer if it is not thick. Pour into large, greased cookie sheet.

 

47)

Potato Salad (Healthy food)

5 lbs. Idaho potatoes boiled with skins on

4 bunches of green onions

Sprinkle sugar to personal taste

Handful of parsley

½ to 1 lb. of bacon cooked crisp (drain off fat)

Take a ½ quart jar of mayonnaise and 1 pint of sour cream mixed together. Let potatoes stand for a while before adding mayonnaise and sour cream, and then pour over all.

Salad Dressing #1

½ cup olive oil

½ cup vegetable oil

¾ cups of sugar

1 teaspoon salt

1 teaspoon dried mustard

1 ½ tables spoons poppy seeds (optional)

1 ½ tablespoon minced onion

1/3 cups white vinegar.

 

48)

Salmon Shortcake Biscuits

2 cups of flour

4 teaspoons baking powder

¾ teaspoons salt

5 tablespoons butter

¾ to 1 cup of milk

Cut butter into mixed and sifted dry ingredients. Add enough milk to dampen dry ingredients and form a ball. Place on floured board and knead 1 minute. Roll or pat to ¾ inch and cut with floured biscuit cutter of glass. Place on greased baking cookie sheet, and bake 15 minutes at 425 degrees. Just before serving split biscuits, pour creamed salmon on top of biscuits.

 

49)

Creamed Salmon (Healthy food)

2 ½ tables spoons of flour

2 tablespoons of butter

1 cup of milk

1 can of salmon

1 #2 can of peas

¼ teaspoon of salt

1/8 teaspoon of pepper

Mix flour and melted butter in top of a double boiler add milk gradually, stir constantly until smooth, cook until thickened. Add flaked salmon and peas, heat thoroughly.

 

50)

Seafood Salad (Healthy food)

1 package (8 oz) crab flakes

2 medium celery stalks chopped small

3 tablespoons finely chopped onions

1 lb Ragu Alfredo

Mix all the above then add

1 lb of any cooked pasta to the mixture.

 

51)

Shrimp Creole

1 lb. fresh shrimp & 1 onion & celery leaves (cook altogether) Melt 2 tablespoons of butter with a 1-large clove of garlic with

1 cup sliced onion

1/3 cup chopped green pepper

16 oz can tomatoes

1 ½ teaspoons of salt

1 dash of pepper

Pinch of margarine

Dash of cayenne pepper

6 cups fluffy Rice land rice cooked

Cook shrimp about 5 minutes, Melt butter and Add garlic (put toothpicks in to take out after)

Add sliced onions and chopped pepper; cook until onions are transparent. Add tomatoes, salt, pepper, and margarine. Simmer 20 minutes or longer, taste, add more salt or pepper if desired. Remove garlic, add shrimp. Heat and serve on rice.

How to make 3 heaping cups of white fluffy cooked rice:

1) Put 1 cup uncooked rice, 2 cups of cold water, and

1-teaspoon salt, in a 2-quart saucepan.

2) Bring to vigorous boil

3) Turn down the heat as low as possible. Cover pan with a lid. Leave over low heat for 14 minutes

4) Add butter to taste and serve.

 

52)

Spinach Dip

1 package (10 oz.) frozen chopped spinach, (thawed and drained).

1 container (16 oz.) sour cream

1 cup Hellmann’s low-fat mayonnaise dressing

3 green long onions chopped

1 package (1.4 oz.) Knorr vegetable soup and recipe mix

(1-can (8 oz.) water chestnuts drained and chopped which is optional)

1 large unsliced oval or round loaf of fancy bread. Hollowed out (with the cube size bread pieces taken out, to use for dipping)

In a medium bowl, stir all ingredients until well mixed. Cover; chill for 2 hours to blend flavors. Stir before serving. If desired- spoon into hollowed out bread for a gorgeous effect.

 

53)

Stuffing

1 stick of butter (8 tablespoons)

1 large onion chopped (1 & 1/2 cups)

4 stalks of celery chopped

2 teaspoons of salt

1 teaspoon of pepper

1 tablespoon poultry seasoning (optional)

2 tablespoons of chopped parsley

2 cups hot water or chicken soup

2 lbs. of chopped gizzards

1 loaf of bread cut up into cubes (if you have time, allow to dry overnight)

Melt butter, add onion and celery. Sauté until onion is clear. Add gizzards. Brown and cover till done. 15-20 minutes at medium heat, if boiling then turn to low, or gizzards will get hard.

Pour mixture over cut up bread. Add water or chicken soup over all. Mix well.

 

54)

Stuvado

2 lbs. Pork neck bones

1 lb. ground chuck

1 lb. ground round

10 Italian sausage

1- 26 ½ oz Del Monte tomato and basil sauce

1 Prego sauce traditional

1- 12 oz can of tomato paste

1- 6 oz can of tomato paste

(3-6) fresh or frozen tomatoes

Simmer over low heat for 3 hours

Serve with 1 lb. of angel hair, regular spaghetti or 2 lbs. of ravioli. Serve with grated Parmesan cheese.

 

55)

Potato Salad (Healthy food)

5 lbs. Idaho potatoes boiled with skins on

4 bunches of green onions

Sprinkle sugar to personal taste

Handful of parsley

½ to 1 lb. of bacon cooked crisp (drain off fat)

Take a ½ quart jar of mayonnaise, and 1 pint of sour cream mixed. Let potatoes stand for a while before adding mayonnaise and sour cream, and then pour over all.

 

56)

Biscotti Italian Christmas Cookies (Healthy food)

2 cups of butter (1lb)

5 ½ cups of sugar (cream butter and add together).

In another large bowl measure

9 cups of flour

6 teaspoons of baking powder

3 teaspoons of salt

(Sift together dry ingredient very well)

Add 12 eggs, one at a time, into dry mixture alternately until moist, and then add more dry mixture until all used. Add one teaspoon anise extract and 4 teaspoons of vanilla. Then add 1 lb of roasted almonds, mix very thoroughly by hand. Cover everything with a plastic bag and store in refrigerator overnight.

Next day, put flour on the breadboard, take a hand full of the dough and roll by hand it into the shape of a 16×3 inch long roll. Turn oven on to 350 degrees and grease 3 cookie sheets. (Bake two rolls on each cookie sheet at a time) After they are baked, place them on a cooling rack. Slice them diagonally carefully, while warm, about 1 inch wide. Cool thoroughly and put into gigantic popcorn tin lined with a plastic bag.

 

57)

Cathy Ruth’s Paper Bag Apple Pie

(Use Macintosh or Granny Smith apples or a combination)

4 or 5 large baking apples peeled, sliced and cored (about 6 cups)

1 cup of sugar divided

2 tablespoons + ½ cup flour (divided)

½ teaspoon groundnut Meg

1 unbaked deep dish (9” pastry shell)

1 tablespoon lemon juice

½ cup (1 stick) butter at room temperature

1 large brown paper bag

In bowl toss apples with ½ cup of sugar, 2 tablespoons flour and NutMeg. Spoon into pastry shell and drizzle with lemon juice, pre-heat oven to 425 degrees.

To make the topping, combine remaining ½ cup sugar, ½ cup flour and the butter. Cut with a hand-held pastry blender (or 2 knives) until mixture is combined and crumbly, sprinkle over apples, covering entire top. Slide pie into brown paper bag, fold open end over twice and staple. Place on large cookie sheet; do not let the bag touch sides of the oven. Bake one hour, remove from oven and split paper bag open. Remove the pie and cool on wire rack. Serves 8.

 

58)

Chocolate Fudge (Dr. Baugrud’s Favorite)

3-cups (18 oz) Hershey’s semi-sweet chocolate chips

1 (14 oz) can Eagle Brand sweetened condensed milk

(Non-evaporated milk)

1-dash of salt

½ to 1 cup of chopped nuts

1 ½ teaspoons vanilla extract

In a microwavable saucepan, melt chocolate chips with Eagle Brand and salt. Remove from heat. Stir in nuts and vanilla. Mix thoroughly. Spread evenly into aluminum foil lined 8 or 9-inch pan. Chill 2 hours until firm. Turn fudge upside down onto a cutting board. Peel off foil and cut into (1-inch squares. Then store leftovers covered in the refrigerator.

 

59)

Carrot Cake

2 ½ cups of flour

1 ½ teaspoons of baking soda

1 ½ cups of granulated sugar

1 teaspoon baking powder

1 ½ teaspoons of cinnamon

1 teaspoon of salt

½ cup of vegetable oil

1 teaspoon vanilla

½ cup of milk

1 ½ cups of grated carrots

2 eggs

½ cup finely chopped walnuts

Combine dry ingredients & set aside. Combine oil, vanilla, milk, and carrots, eggs and mix well. Then slowly add dry ingredients to liquid ingredients, mixing well after each addition. Stir in nuts, pour batter into a greased 9×13 inch baking pan. Bake at 350 degrees for 30 minutes.

Cream cheese frosting:

(All the following at room temperature)

3 tables spoons of butter

1-3 oz package of cream cheese

1 cup of confectioner sugar

1 teaspoon of vanilla.

Cream together butter and cream cheese, beat in sugar a little at a time, add vanilla and beat until smooth and creamy.

 

60)

Taffy Apple Salad

3 granny smith apples

3 regular size Snicker bars

1- 8 oz carton of cool whip

2-8 oz crushed pineapples drained

½ cup lightly salted peanuts

Peel apples and core, cut into bit size pieces, add drained pineapple, cut bars into bite size pieces, add to mix, add peanuts (halved) add CoolWhip, refrigerate and stir before serving.

Note: May become syrupy if made too far in advance.

To double: Double all ingredients except use 3-8 oz cans of pineapple and 12 oz carton of cool whip.

 

61)

Zucchini Squares

Cook until tender, 6-8 cups of peeled and seeded zucchini. Cut slices like an apple pie. After cooked add:

Mixture:

1 cup sugar

½ teaspoon nutmeg

½ teaspoon of salt

2/3 cups lemon juice

½ teaspoon cinnamon

Take ½ cup mixture and set aside to thicken crust topping

Crust:

3 cups of flour

½ cups of butter

1 cup sugar

Mix until crumbly

Put ½ of the mixture in 9×13-inch pan, Bake at 375 degrees for 15 minutes or until brown. Place zucchini filling over crust, top with the remaining crust that has an added teaspoon of cinnamon, Bake at 375 degrees for 30 minutes. Tastes just like an apple pie.

 

62)

Apple Crisp

Place 6 cups of sliced peeled apples in a 6×10-inch baking dish. Mix with a fork until crumbly, and sprinkle over apples the following:

1 cup of sugar

1 cup of flour

1 teaspoon baking powder

¼ teaspoon of salt

1 egg

After you put dry ingredients on top of apples, pour over all ½ cup of melted and cooled butter, and sprinkle generously with cinnamon. Bake at 350 degrees for 30 to 40 minutes. Serve it with ice cream or whipped topping.

OPTION Cherry Crisp (double above ingredients)

I used 10 cups of cherries in 9×13-greased pan. No cinnamon – use only ½ cup of butter melted and cooled. Bake at 350 for 1 hour. Check at 40 minutes.

 

63)

Banana Nut Bread

2 cups of sifted flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon of salt

½ cup of butter

1 cup of sugar

2 eggs

2 cups of mashed bananas (4 large bananas)

1 cup of chopped walnuts

Sift flour, baking soda, baking powder and salt (together in separate pan)

Cream butter in another pan and add sugar gradually,

Add eggs one at a time beating well after each addition. Add dry ingredients and bananas alternately to creamed mixture. Folds in nuts pours into buttered bread pan (9 ½ x 5 ½ x 3 inches).

Bake at 350 degrees for 1 hour, look at it and possibly put it back in 20 minutes more if needed. Double recipe and make two at a time. Test it with a toothpick, if it comes out dry, it is done.

 

64)

Belgian Waffle Mix

1 package of dry yeast

2 cups lukewarm milk

4 eggs separated

1 teaspoon vanilla

2 ½ cups of flour (sifted)

½ teaspoon of salt

1 tablespoon of sugar

½ cup melted butter

Sprinkle yeast over warm milk, stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together, flour, salt, and sugar, and add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff. Carefully fold into batter. Let mixture stand in a warm place, about 45 minutes or until doubles in bulk. Use 1 1/3 cup mix per waffle. Sprinkle with powdered sugar.

 

65)

Mom’s Cannoli Filling

1 lb. package ricotta cheese (or 12 oz package)

½ cup of powdered sugar

½ cup milk chocolate chips

½ cup of chopped walnuts or pistachio nuts

1- 8 oz package of Cool Whip with real cream

¼ teaspoon vanilla

Soften ricotta cheese with powdered sugar, and fold in Cool Whip. Add chips, nuts, and vanilla. Add a dash of cinnamon. Fills about 1-½ dozen cannoli shells.

Variations:

1) cream cheese instead of ricotta cheese

2) semi-sweet miniature chips instead of milk chocolate chips

Maraschino cherries on each end cut into quarters for decoration.

 

66)

Crushed Pineapple Pie

2 tablespoons of corn starch

½ cup of sugar

½ teaspoon of salt

1 can crushed pineapple 20 oz

2 eggs separated

1 tablespoon of lemon juice

1 baked pre-made pie crust shell

Mix first 3 ingredients, add pineapple and cook until clear and thickened. Add beaten egg yolks and cook for 1 minute. Cool, and add lemon juice. Pour into baked shell. Top with meringue made by folding 4 tablespoons of sugar to stiffly beaten egg whites. Bake at 325 degrees till egg whites topping has a brown tip.

 

67)

Four Layer Delight Cake

Crust:

1 cup flour

½ cup butter

½ cup pecans finely grounded

Mix together like pie crust and press into 9×13-inch pan sides and bottom to form the crust. Bake at 350 degrees for 15 minutes and cool.

Filling:

1-8 oz cream cheese

1 cup powdered sugar

1-8 oz carton Cool Whip

Beat cream cheese and powdered sugar until light and creamy. Fold in cool whip, spread over cooled crust.

2 small boxes of instant pudding (chocolate)

3 cups of milk

1-8 oz carton Cool Whip

Beat on a low setting of mixer for 2 minutes, pour over cheese mixture, top with Cool Whip and refrigerate.

  

68)

Chocolate Cherry Bars

1 package of fudge cake mix

1-24 oz cherry pie filling

1 teaspoon almond extract

Stir until well-mixed, spread into 1-inch jelly roll pan. Bake at 350 degrees for 25–30 minutes.

Immediately after removing from oven, stir together in a small pan the following:

1 cup of sugar

5 tablespoons of butter

1/3 cup of milk

Boil together, stirring constantly for 1 minute. Remove from heat. Stir in 1-6 oz package chocolate chips until smooth. Pour over bars while still hot. Cool, and cut into pieces.

 

69)

Chocolate Éclair Cake Mom Used to Make For Dad

Line 9×13-inch pan with graham crackers.

(2 Packages of Graham crackers=11 double sheets) Then whip together 2 small packages of French vanilla instant pudding and 3 cups of milk.

Fold in an 8-oz package of cool whip, and 1 teaspoon of vanilla. Put ½ of the mixture on top of the crackers and then another layer of crackers on top of that. Then add half of the mix on top of crackers. Then add more crackers. Frost with a can of chocolate frosting mix. (Put can in hot water to make it softer and easier to spread)

 

70)

Home Made Frosting:

Put in a small pan the following:

1 cup of sugar

5 tablespoons of butter

1/3 cup of milk

Boil altogether stirring constantly for 1 minute. Remove from heat; stir in a 1-6oz package of chocolate chips until smooth. Pour over cake while still hot, cool and refrigerate.

 

71)

Coffee Cake

1 cup of softened butter

2 cups of sugar

2 eggs

1 teaspoon vanilla

1 cup of sour cream

2 cups of flour

1 teaspoon baking powder

½ teaspoon of salt

Topping:

1 cup of nuts

2 teaspoons of cinnamon

1 cup of brown sugar

Cream butter and sugar. Add eggs and vanilla, fold in sour cream and add dry ingredients. Pour ½ of the batter into a greased 9 x 13-inch pan. Combine topping ingredients in small bowl. Sprinkle ½ of the topping over the batter. Pour the rest of the batter into the pan, and top with the remainder of the topping. Bake at 350 degrees for 40 minutes.

 

72)

Cranberry Salad

3 cups miniature marshmallows

¾ cup sugar

1 lb. Cranberries ground

1 can (15 oz) crushed pineapple drained (about 1 cup)

½ pint whipping cream whipped

½ cup chopped walnuts

In mixing bowl, combine marshmallows, sugar, and cranberries. Cover with plastic wrap and refrigerate overnight. Before serving, add pineapple and walnuts, then mix, fold in whip cream. Makes 8-10 servings.

 

73)

Cinnamon Bread

½ cup sugar

½ teaspoon salt

4 teaspoons baking powder

2 cups of flour

1 large egg

¾ cup of milk

¼ cup of melted unsalted butter

1 tablespoon of sugar

¼ teaspoon of cinnamon

Put sugar, salt, baking powder, and flour in work bowl of food processor, break an egg into a cup that has a pouring spout. Add milk and melted butter. If you don’t have a food processor, sift dry ingredients into large mixing bowl, then add egg, milk, and butter. Beat with electric mixer until combined and smooth batter results. Pour batter into well-greased 10-inch glass pie plate, and then in small cup mix sugar and cinnamon, then sprinkle evenly over batter in pie plate. Bake in preheated oven for 20 minutes at 400 degrees.

 

74)

Slovak Crescent Butter Horns

4 cups of flour

½ teaspoon of salt

1 oz of compressed yeast or (1 package of dry yeast)

1 teaspoon of vanilla

1 ½ cups of butter (3 sticks)

3 large egg yolks slightly beaten

½ cup of sour cream

Powdered sugar

 

75)

Filling

Sift flour and salt into large bowl, crumble yeast over flour. Add vanilla and butter; mix with pastry blender until ingredients look like pie dough. Add egg yolks and sour cream. Mix until well blended. Refrigerate overnight.

Divide dough into 6 balls. Cover the board with powdered sugar and roll out dough until it is a little thinner than pie dough. (Cut into pie wedges 2 ½ inches wide at base and 5 inches long) Put a half to one teaspoon of filling on the base of the triangle, and roll up. Place on UN-greased cookie sheets (pointed side down). Bake at 325 degrees for about 12-15 minutes. Sprinkle with powdered sugar when serving. The recipe makes about 80 horns.

Filling:

3 egg whites

1 cup of sugar

1 cup grounded walnuts

1 teaspoon cinnamon

Beat egg whites until stiff, beat sugar into egg whites, and fold walnuts and cinnamon into egg mixture.

 

76)

Mom’s Special Cake

Use regular box of German chocolate cake

(Make according to box directions)

Cool cake, then with a wooden spoon, use the handle to poke holes in cake. Then, use jar of Mrs. Riches Butterscotch Carmel, pour over the top. Cool and put cool whip on top of the cake. Break up Heath bars into bite size pieces and spread over the top.

 

77)

Pineapple Jell-O Dessert

2- 1lb 4 oz cans of crushed pineapple

2 cups finely crushed celery

2- 3 oz packages of lemon Jell-O

1 cup chopped pecans or walnuts

1-8 oz package of cream cheese

1-8 oz package of cool whip

Drain the cans of pineapple juice to make about 2 cups of juice. Heat it to boiling. Add Jell-O, stir until melted. Add softened cream cheese (a little at a time) beat mixture until smooth. Add pineapple, celery, and nuts. Chill until thickened. Add the CoolWhip. Put into a large Jell-O mold. Refrigerate overnight.

 

78)

Pineapple Cake

1 package Duncan Hines deluxe yellow cake mix

4 eggs

¼ cup of oil

1 small can mandarin oranges with liquid (beat together for 4 minutes)

Pour into greased 9×13-inch pan, bake 350 degrees for 30-35 minutes.

The Frosting

Mix a 20-oz can, crushed pineapple with liquid, 1 package of instant vanilla pudding and fold in 8 oz carton CoolWhip. Put on top of the cake.

 

79)

Fruit cake Donna’s & Joan

2 cups of Brazil nuts

½ cup of pecans

½ cup of walnuts

½ cup of whole almonds (blanched)

½ lb. of pitted dates

8 oz of both green and red cherries

(Can use regular cherries in jar)

Mix all the above in a large bowl and add sifted ingredients on top and mix well

¾ cup of flour

¾ cup of sugar

½ teaspoon of baking powder

Add sifted dry ingredients on top of nuts & mix well

Beat 3 eggs add

1 teaspoon vanilla

and mix into fruit mixture and then line 2 bread pans with wax paper and bake at 300 for 1 hour and 45 minutes.

 

80)

Sally’s Cheese Cake

Graham cracker crust:

4 cups of graham cracker crumbs = (2 packages of graham crackers which are 11 sheets of crackers)

4 oz. of melted butter

½ cup of sugar

1 tablespoon of cinnamon

Mix all ingredients in a bowl firmly pressing mixture against bottom and sides of an angel food container that has been coated with softened butter.

Cream cheese mixture:

(For Angel food cake pan, use ½ of the ingredients below)

3 lbs. Of cream cheese (use 5-8oz. Packages of cheese,

5 eggs, 1 cup of sugar, 2 tablespoons of vanilla.

Pre-heat oven to 300 degrees.

Then in a large bowl, whip together cream cheese, eggs, sugar, vanilla, until smooth. Pour into crust and bake at 300 degrees for 45 minutes. Remove from oven and cool about 45 minutes.

Sour cream topping:

Use 16 oz. of sour cream

1 cup of sugar,

1 tablespoon of vanilla. Put into a large bowl; Whip together sour cream, sugar, and vanilla until smooth. Carefully add sour cream mixture over cooled cake. Bake an extra ½ hour. Remove from oven and completely cool before refrigerating.

 

81)

Key Lime Pie

4 eggs

½ cup of lime juice

1 can condense milk

6 tablespoons of sugar

½ teaspoon cream of tartar

Preheat oven to 350 degrees. Beat 3 egg yolks. Add milk and lime juice, and then beat until stiff. Then beat 1 egg white until stiff. Fold 4 egg yolks into mixture plus the 1 egg yolk into the mixture, pour into 9-inch pie shell of graham cracker crumbs (Baked shell).

Topping

Beat 3 egg whites and blend in 6 tablespoons of sugar, ½ teaspoon of cream of tartar. Beat until it forms peaks. Bake until egg whites are golden brown.


 

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Your diet is a bank account. Good food choices are good investments. ~ Bethenny Frankel

 

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