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Our theme for July is Ethnic / Family Recipes (hope you enjoy our "retro" look!)

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ribb.gif (2936 bytes) SUSAN WON!

 jjean.gif (2387 bytes)Mississippi Mud Pie
Makes 8 servings
1 prepared 8 inch (6 ounces) chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) NESTLE TOLL HOUSE(R) Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Whipped cream (optional)

Directions: HEAT sugar, morsels, butter, cream and corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

DRIZZLE 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.


jnancy.gif (901 bytes)  Philadelphia Rice Pudding
(How Nanny used to make it)
1 cup long grain rice, rinsed and drained well
1 1/2 quarts of milk
1 cup sugar
1/2 teaspoon salt
dash of nutmeg
1 teaspoon vanilla extract
Mix all of the above together in a 3 quart covered sauce pan. Bring to a  simmer than place the pot in the oven at 300 covered. Bake for 2 hours 45
minutes undisturbed and DO NOT stir. It should be almost camamelized and gold  in color. It's ready!

Cheesy Salsa Dip

1 2lb. block of velveta cheese (cubed)
1 large jar of salsa (thick and chunky works best)
1 lb. browned ground beef drained
1 can cream of mushroom soup

Through it all in the crock pot, let it melt, and eat with totilla chips. You  can do it on the stove to use medium heat.


Jsher.gif (1657 bytes)Old Charleston Favorite: She Crab soup
2 Tbsp. butter
1 Tbsp. flour
1 qt. milk
2 cups white crab meat with roe
5 drops onion juice
1/4 teas pepper
1/4 teas mace
1/2 teas salt
1/4 pt heavy cream-whipped
4-5 tbsp. dry sherry
Grated rind of one lemon

In the top of double boiler, melt butter and blend with flour until smooth. While stirring constantly, add milk slowly.Then add crab meat and roe plus all seasonings except the sherry. Cook over low heat for 20 minutes. Serve in warm cups with 1 teas sherry, and a topping of whipped cream.
SC Hush Puppies

1 c flour
1 c corn meal
2 eggs
1 c buttermilk
1 tsp baking powder
1 tsp salt
2 tsp garlic powder
Minced onion if desired

Mix all ingredients and drop into hot oil by round tablespoons. They are done when golden brown. Great with beans and fried fish or by themselves.


JVIC.gif (1721 bytes) Oriental Broccoli Slaw
1 package prepared broccoli slaw
2 packages of Raman noodles (I use chicken flavor)
1/4 cup vinegar
1/4 cup oil
Mix the flavor packets from the Raman noodles with the oil and vinegar.
Put the Raman noodles in a zip lock bag and crush them... then spread on a cookie sheet and bake at 350 degrees until lightly browned.
Pour chicken flavored oil and vinegar dressing over broccoli slaw and mix in the toasted Raman noodles just before serving.


jjoy.gif (786 bytes)Banana Chocolate Chip Pops

MMMMMMmmmmmm, good!
Prep time - 5 minutes, Freeze - 4 hours
1c 1% low-fat chocolate milk
2 small bananas, peeled & cut into chunks
1 8oz carton coffee flavored low-fat yogurt
3 tbsp. semi-sweet chocolate mini-morsels
8 paper cups (3oz)  8 wooden sticks
1. Combine first 3 ingredients in container of an electric blender or food processor; cover and process until smooth.

2. Stir in chocolate morsels. Pour mixture evenly into paper cups. Cover tops of cups with aluminum foil, and insert stick through foil
into center of each cup. Freeze at least 4 hours. To serve, remove foil, and peel paper cup away from each pop. Yield 8 pops.

Per Pop: Calories 108, Carb 18g, Protein 3.3g, Fat 3.2g, Fiber 0.9g,
Chol 1mg, Sodium 50mg, Cal 88mg, Exchanges = 1 grain, 1 fat


Elsie's (Joy's Mom's)Yorkshire Pudding
This old ENGLISH recipe is not really a pudding!
Use as you would a pop over, dumpling or biscuit etc. with your POT ROAST especially!
Then pour roast gravy over them as you would your potatoes. These can be served hot or cold. It is your preference.
What you need -
1 - 12 hole muffin pan
Shortening (not oil)
1 large wire whisk or good ol wooden spoon (with elbow grease attached hehehe) or electric mixer.
1 dry cup all purpose flour
2 - 3 tsp. salt
2 large eggs
1 1/2 cups milk (skim is ok)
6 tsp. approx. Shortening (Crisco)

Preheat oven to 425 F
1. While oven is preheating pour into a bowl or large (8 cup) measuring cup the flour, salt and combine.
2. Pour 1 cup of the milk into the flour and lightly combine, then into your 1 c measuring cup pour the other 1/2 cup of milk. Then add the eggs to this and lightly blend together with a fork.
3. Add the remaining milk and egg mixture to the flour and milk in the 8c measure or bowl.
4. Now combine all these ingredients with the wire whisk, or electric mixer, or wooden spoon to allow air to get into the mixture. Mix until smooth.
5. Use about a dab or 1/2 tsp. shortening on the edge of each per muffin cup with a knife. Put muffin pan with dabbed shortening on edge of each cup into oven to melt for a couple of minutes. Then remove from oven.
6. While the pan is still hot, pour the mixture right from large measuring cup into the muffin cups about half way up each one. Pop into
oven. They should rise and bake with a hole in the center. Don't worry about them falling, they do that once you take them out of the heat.
Bake at 425F on center rack in oven for 25 minutes.
Yield 12
The most important things to do with this recipe is to get air into the mixture, the amount of salt, and to pour into muffin tin while shortening is hot.

This is a recipe you can vary to your liking. It can be poured into a pan instead of muffin tin with added cooked sausage chunks into it before baking, or onion, mushrooms or anything your heart desires.
Good Old Fashioned POT ROAST

1 Roast of your choosing .... about 4 or 5 lbs, Pork Loin or
Shoulder, or Sirloin Tip or Cross Rib Beef Roast.
About 1/2 c Flour
2 tsp. Salt, 1 tsp. pepper (to taste) garlic - powdered (optional) or clove rubbed in.
2 large onions
2 or 3 cups baby carrots or cut up into stips if larger ones.
4 or 5 medium potatoes cut into 4s length ways.

Prepare roast by first rubbing into all sides the combined flour, salt, pepper and garlic.
In a large pot on top of stove, on medium heat, add a small amount of vegetable oil, sear all sides of roast to brown and lock in juices. After all sides are browned turn down heat to simmer, cover and leave it for about 1 hour-ish. You may turn the roast if you like during this time.
Now add cut up potatoes, onion and carrots around the meat. Cover and simmer about 45 minutes. After simmering in juices stir them to allow meat juices to coat all potatoes. By this time the roast should be
done. Take roast out to leave potatoes etc. to finish cooking. Cooking times may vary with quantity. I just keep checking. You may add liquid
as it is cooking down. Since most of the juices get used up during cooking of the veggies, after all are taken out of pot, take some of the liquid out into a
measuring cup and add a little flour, whisk, and add back. Add some mixed up gravy mixes, gravy browning and seasoning and you are off and
running. Cook to thicken and there you go. I just do this to taste and don't measure anything. Enjoy!!!


1 lb. lean hamburger
1 small onion, chopped
8 oz. shredded Longhorn cheese
3/4 cup evaporated milk
1 can cream of chicken soup
4 oz. Velveeta
1 small can green chilies
1 pkg. green onion dip mix
1 small can pimientos
flour tortillas

Brown ground beef and onion, season to taste. Pam a 9x13 baking dish. Put meat mixture and some longhorn cheese on each tortilla, roll and place in dish until all mixture is gone. At this time mix the sauce.
Sauce: Mix soup, evaporated milk and velveeta over med to low heat do not let scald. When cheese is melted remove from heat and add pimientos, green chilies, and green onion dip mix. Pour sauce over burritos cover and bake at 350 for 20 minutes or till cheese is bubbly. I do not use the pimientos and if I can’t find the green onion dip mix I substitute the Hidden Valley Ranch Mexican mix.


Brown 1lb hamburger and 1 small chopped onion. Add:
1-10oz. cream of chicken soup
1-12oz. can evaporated milk
1-10oz. cream of mushroom soup
1-10oz. can green chilies
1-10oz. can green chili enchilada sauce
Pam 9x13 baking dish-add one large bag of tostado chips. Pour mixture over chips. Cover with 1 lb. sharp cheddar cheese. Bake at 350 til bubbly.

Tortilla Pinwheels
16oz softened cream cheese
4oz. chopped green chilies
1 can chopped black olives
1 small chopped onion
Mix together spread on tortillas refrigerate til set then cut into small pinwheels. On occasion I add part of a package of dry ranch dressing to taste.

jdoris.gif (978 bytes) (get well soon present!)

JPRIS.gif (1944 bytes) World’s Best Sugar Cookies
(Old Southern Family Recipe)

1 cup margarine (2 sticks) – I use Butter Flavor Crisco instead
1 cup oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cream of tartar
Drop by spoonfulls or form into balls and mash flat. May be decorated w/frosting or sprinkled with colored sugar crystals before baking.
Bake at 325-350 deg. 12-15 mins.
These are just delicious sugar cookies and are very easy to make. Have the old-fashioned tea-cake taste but are crispier.

ribb.gif (2936 bytes)
JSUSan.gif (2273 bytes) EASY BEAN DIP
2 cans of refried beans
1 8oz. tub of sour cream
1 packet of dry taco seasoning mix
1 Cup of shredded cheddar cheese

Stir together in a medium sized bowl the 2 cans of refried beans, sour cream, & taco mix. Scrape mixture into a serving dish and top with cheddar cheese. Cover serving dish with lid or plastic wrap and refrigerate about two hours. Serve with tortilla chips and eat.

Jcarol.gif (864 bytes) Mississippi Mud Pie
First step:
1 cup all-purpose flour
1/2 cup pecans
1 stick Oleo
2 Tbs. Sugar
Mix and spread in bottom of 9"x13" pan and bake at 350 degrees until lightly brown. Cool
Second step:
1 cup Cool Whip 1 cup powdered Sugar
1 (8 oz) pkg. Cream Cheese 1 tsp. Vanilla
Mix ingredients together and spread over cool crust.
Third step:
1 large or 2 small pkg. 2 1/2-3 cups Milk
instant chocolate pudding
Mix and beat with mixer and spread over cream cheese mixture.
Fourth step:
Cool Whip Grated chocolate
(optional for garnish)
Chopped pecans
Top with Cool Whip and Pecans. Garnish. Refrigerate over night.

Mississippi Mud Cake

1 cup butter
1 1/2 cups flour
1/2 cup cocoa
pinch of salt
2 cups of sugar
1 tsp. vanilla
4 eggs slightly beaten miniature marshmallows
1 1/2 cups chopped pecans chocolate frosting

Melt butter and cocoa together. Remove from heat. Stir in sugar and beaten eggs and mix well. Add flour, salt, nuts, and vanilla. Mix well. spoon batter into greased and floured 13"x9"x2" pan and bake at 350 degrees for 35 to 45 minutes. Sprinkle marshmallows on top of hot cake. Cover with frosting.

Chocolate Frosting
1 box powdered sugar 1/2 cup milk
1/3 cup cocoa 1/2 stickbutter

Combine ingredients and mix until smooth. Spread on hot cake.

Stromboli Sandwiches

1pound ground beef
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 (2 ounce) can mushroom pieces, drained
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1/4 cup grated Parmesan cheese
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon garlic salt
1 loaf French bread
6 ounces mozzarella cheese, shredded

Brown ground beef and onion in skillet, stirring until ground beef is
crumbly: drain. Add green pepper, mushrooms, tomato paste, tomato
sauce, parmesan cheese, and seasonings: mix well. Simmer for 10
minutes, stirring occasionally. Cut bread lengthwise into halves.
Hollow out the center of the bottom half, leaving 1/2 inch shell. Fill
with meat mixture; top with mozzarella cheese. Replace top. Wrap
tightly with foil. Bake at 400 degrees for 6 to 8 minutes. Cut into
serving portions. Yields: 8 servings

Beignets and Cafe Au Lait

1 package active dry yeast
1/2 cup granulated sugar
2 tablespoons vegetable shortening
1 1/4 cups warm milk (110 degrees)
1 egg, beaten
4 1/2 cups all-purpose flour
pinch of salt
oil for frying
powdered sugar for dusting
5 cups of Chicory Coffee, hot
5 cups whole milk, hot

Preheat the fryer to 360 degrees. In the bowl of the mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and salt. Beat at low speed until all of the flour is incorporated about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the side of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft free place until it doubles in six, about 2 hours. turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4 inch thick. With sharp knife, cut the dough into twenty 2 1/2 inch square beignets. Fry the beignets, a couple at a time until golden brow and crispy on all sides, about 3 to 5 minutes. remove and drain on a paper towels. Sprinkle the beignets with powdered sugar and serve. Fill each cup with 1/2 cup of coffee and 1/2 cup of the hot milk. Stir well.

Creamy Pralines

1 cup granulated sugar
1 cup (packed) light brown sugar
2 tablespoons light corn syrup
2 tablespoons butter
pinch of salt
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 cup pecan pieces

In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt, and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees .
Remove from the heat and drop by spoonful onto waxed paper. let cool.
Remove from the paper with a thin knife.
Yields 1 1/2 dozen


Jjudi.gif (1091 bytes) The following recipe is Pennsylvania Dutch.
Dutch Pancake

1/2 cup flour
1/2 cup milk
2 eggs lightly beaten
Pinch of nutmeg
4 tablespoons butter or margarine
2 tablespoons powdered sugar
juice of one lemon

Preheat oven to 425 degrees. Combine flour, milk, eggs and nutmeg. Beat  lightly by hand, leaving the batter a little lumpy. In the preheated oven,  melt butter in a 12 inch baking dish. When the butter is melted, remove from   oven and pour in batter. Bake 15 minutes, or until golden brown. Sprinkle  with powdered sugar and return to oven briefly (approximately 3 minutes).  Remove from oven and drizzle the lemon juice over the sugar and serve  immediately. Cut into wedges to serve. Makes two servings.

Jglennis.gif (1230 bytes) Gauchos
8 whole, thin slices deli sliced roast beef
12 oz. medium cheddar cheese, shredded (reserve 1/3 cup for garnish)
1 4oz. can diced green chilis
16 oz. your favorite prepared salsa
(Recipe for Sopa Seca de Fideo)
10 oz. angel hair spaghetti, broken into very smal pieces
1 small tomato, seeded and diced
1/2 onion finely chopped
2 cloves garlic minced
1 Tablespoon green bell pepper diced
2 cups chicken broth

Prepare Sopa Seca de Fideo (dry spaghetti soup) by sauteing spaghetti in a samll amount of oil until beginning to brown. Push pasta to one side of pan and saute onion until beginning to soften, then add garlic and bell pepper. Watch pasta so it doesn't scorch. When other vegetables are soft, stir in tomato. Add broth and bring to a boil. Reduce heat, cover and simmer about 20 minutes, or until broth has been absorbed. Remove aside.
While Sopa Seca is simmering prepare beef.
Place a slice of roast beef on the working surface so that the greatest length runs up and down (not right to left). Put 1 scant Tablespoon of green chilis on the end of the slice of meat about 1 inch away from you, top with a palmful of shredded cheese. Roll up. Repeat with remainng slices.
Place beef rolls on top of prepared Sopa Seca. Spoon salsa over beef rolls, making sure the ends of the beef are covered.
Cover with foil and bake at 350 degrees for about 20 minutes. All you want to do is make sure it's hot all the way through and the cheese is beginning to melt. Uncover and top with remaining cheese. Return to oven for another 5 to 10 minutes (uncovered) until cheese is melted.
Serve garnished with Sour cream and parmesan cheese. An adult serving is 2 beef rolls with some of the Sopa Seca. Makes 4 servings.

 Jtami.gif (959 bytes)FANTASTIC FOCACCIA BREAD
(This flatbread is so easy and oh, so delicious! I make it quite often and my family loves it...Enjoy!)
1 pkg. (10 ounces) refrigerated pizza crust
2 garlic cloves, pressed
2 cups shredded mozzarella cheese, divided
2 ounces (approx. 2/3 cup) Romano cheese, grated, divided
2 tsp. dried oregano leaves, divided
2 firm tomatoes, sliced very thin
Preheat oven to 375 degrees. Roll pizza crust onto a 12' pizza tin (I have a rectangular baking stone that works wonderfully) using lightly floured dough and pizza roller. Bake crust for about 10 minutes and then take out of oven. Press garlic using a garlic press; spread evenly over crust. Grate 1/2 of Romano cheese over crust with a cheese grater. Sprinkle with 1 cup mozzarella cheese and 1 tsp. oregano. Arrange thinly sliced tomatoes in a single layer over cheese. Top with remaining mozzarella cheese and oregano. Grate remaining Romano cheese over top. Bake another 5-10 minutes until golden brown and bubbly. Makes a great meal or cut into smaller squares for snacks.
Makes 8 servings and approximately 197 calories and 8 grams of fat per serving.

(I must admit that I haven't tried this recipe yet, but I have been wanting to. It sounds so good and easy and maybe this will be the month for me to try it)
8 ounces linguine, uncooked
1 medium zucchini, sliced
1 medium onion, chopped
2 med. tomatoes, seeded and chopped
1/4 cup fresh parsley, snipped
1 Tbs. olive oil
2 large garlic cloves, pressed
1 tsp. EACH dried basil and oregano leaves
1/8 tsp. EACH salt and ground black pepper
1/4 cup grated Parmesan cheese
Cook pasta according to package directions; keep warm. Heat oil in a stir-fry skillet. Press garlic with a garlic press in to skillet; stir-fry
15 seconds. Add zucchini and onion; stir-fry 2-3 minutes or until crisp-tender. Add tomatoes, parsley, and seasonings. Heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta; sprinkle with Parmesan cheese and serve immediately. Makes about 6 servings and they're approximately 138 calories and 4 grams of fat per serving.