Sugar Cream Pie 4

Ingredients
9″ pie crust
2/3 C white sugar
2/3 C brown sugar
1/2 C flour
1/2 tsp salt
1 C boiling water
1 C half-n-half
1 tsp vanilla
1/2 tsp nutmeg

Directions
1. Preheat oven to 425 degrees.
2. Combine sugars, flour, and salt. Slowly add the boiling water, then add cream, vanilla and nutmeg.
3. Pour into pie crust and bake for 10 min. Reduce heat to 350 degrees and bake for another 20 minutes or until pie is set.

Bread Pudding

Ingredients
1 loaf raisin bread, cubed
1 1/2 C sugar
2 C milk
4 eggs, beaten
1 1/2 tsp cinnamon
1/2 C butter, melted

Sauce
1 1/2 C sugar
1/2 C water
1 Tbsp flour
1/4 C butter
1/2 tsp vanilla

Directions
1. Preheat oven to 300 degrees. Grease 2 1/2 quart baking dish.
2. Put cubed bread into the prepared baking dish.
3. Mix sugar, milk, eggs, cinnamon and melted butter and pour over cubed bread.
4. Bake for 40 min or until pudding is set.
5 For sauce… Combine sugar, water, flour and butter. Cook till thick and add vanilla.
5. Pour over hot bread pudding.

Lemon Cake with Lemon Pudding Sauce

Ingredients
3/4 C shortening
1 3/4 C sugar, divided
3 eggs
1 tsp lemon extract, divided
2 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 C milk
2 C warm water
1/4 tsp vanilla
2 Tbsp butter

Directions
1. Preheat oven to 375 degrees. Grease a 9×9 pan.
2. In mixer bowl, cream shortening and 1 C sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1/2 tsp lemon juice.
3. In a separate bowl, combine flour, baking powder and salt, whisk well. Thoroughly mix into creamed mixture, alternating with milk, beating well after each addition.
4. Reserve 1/2 C of batter for the sauce.
5. Pour remaining batter into prepared pan and bake for 25-30 minutes.
6. Meanwhile, place reserved batter into a medium saucepan. Add the warm water, 3/4 C sugar, 1/2 tsp lemon extract and vanilla. Cook until thickened and bubbly. Stir in butter until melted.
7. To serve, pour sauce over over warm squares of cake. Makes 9 servings.

Pork-Apple-Cabbage Skillet

Ingredients
2 Tbsp oil
4 pork chops, about 1/2″ thick
2 red-skinned apples
1 small head cabbage
1 C apple juice
2 bouillon cubes, chicken
1 tsp caraway seed
1 tsp salt
1 tsp pepper

Directions,
1. Brown chops in oil until browned, about 3 minutes for each side. They will not be done, you are just browning them. Remove from skillet. Keep warm.
2. Core apple and cut into eighths, Core cabbage and remove damaged outer leaves. Cut into wedges, then slice wedges into 1/2″ slices.
3. In skillet that the pork chops were in, add apples, cabbage, apple juice and bouillon. Put chops on top and sprinkle with caraway, salt and pepper.
4. Cover and simmer for 20 minutes or until chops are tender.

Asparagus Casserole

Ingredients
1 can asparagus, drained
1 can mushroom soup
3 hard boiled eggs, sliced

Direction
1. Preheat oven to 350 degrees. Grease a 8×8 pan
2. Whisk the soup to make it pour-able. Put a small amount in the bottom of the pan. Lay the asparagus on the bottom of the pan, top with egg slices, then top with the rest of the soup.
3. Bake for 15-20 minutes.

Chocolate Covered Peanut Butter Cups

Ingredients
1 can vanilla frosting
4 Tbsp. butter
1 C smooth peanut butter
2 C crushed graham crackers
1 can chocolate frosting

Directions
1. Melt the vanilla frosting, butter, peanut butter and graham crackers together. Cover with plastic wrap and freeze for 20-30 minutes.
2. Remove chilled mixture from freezer and roll into a small log, smaller than the bottom of a cupcake tin.
3. Slice into 1/2″ slices. Cover and return to the freezer.
4. While the filling is freezing, line a muffin tin with cupcake liners. Melt the chocolate frosting over low heat.
5. Dip each frozen slice into the melted frosting and set on a rack to let the chocolate set. I use a fork.
6. Once set, place one or 2 covered slices into each muffin liner. Keep refrigerated.

Boiled Cookies

Ingredients
2 C sugar
1/2 C milk
3 Tbsp cocoa
1/2 C chunky peanut butter
1 tsp vanilla
1/2 C butter
3 C quick cooking rolled oats

Directions
1. In a heavy saucepan, combine sugar, milk and cocoa together and bring to a boil and boil for 1 minute.
2. Add peanut butter, vanilla and butter and stir well.
3. Remove from heat and stir in oats.
4. While still warm, drop by teaspoon full onto a waxed paper.
5. When cool, peel off wax paper and store in ziplock bag.

Hamburger Chow Mein

Ingredients
1/3 C butter
1 pound hamburger
1 medium onion. chopped
2 tsp salt
1/2 tsp pepper
2 C celery, diced
1 1/2 C water
2 (16 oz cans) bean sprouts, rinsed and drained
2 Tbsp cornstarch
2 Tbsp water
2 Tbsp soy sauce
1 tsp sugar
1 Tbsp brown gravy mix
1 (4 oz) can mushrooms

Directions
1. In a large skillet, cook butter, hamburger and onion. Add salt, pepper, celery and water. Cover and simmer for 20 minutes. Add bean sprouts.
2. Combine water and cornstarch. Add soy sauce, sugar and brown gravy mix to the cornstarch mixture, mixing well.
3. Add cornstarch mixture to hamburger mixture and cooking over medium heat until thickened and heated through. Add mushrooms.
4. Serve with rice and/or chow mien crunchy noodles.

French Salad Dressing

Ingredients
1 1/2 C sugar
1/2 C ketchup
1/2 tsp salt
1/2 pepper
1/2 tsp paprika
1 tsp dry mustard
1 tsp grated onion
1/2 tsp garlic salt
1 Tbsp celery seed
1 1/4 C vegetable oil
1/2 C vinegar

Directions
1. In a blender, combine sugar, ketchup, salt, pepper and paprika. Blend for about 2 minutes.
2. Add remaining ingredients and blend another 5-7 minutes. Keep refrigerated.