A site dedicated to the memory of Linda App and her wonderful recipes.
App & Osborne Family Cookbook 2004
Margie App
Ingredients
1 bag raw cranberries
1 1/2 C sugar
1 can mandarin oranges
1 (3oz.) pkg. cherry jello
about 1 C walnuts
Directions
1. Crush cranberries, add sugar and let set.
2. Dissolve jello in 1 C hot water. Add jello to the cranberries.
3. Chop oranges and walnuts and add to the berries.
4. Chill.
App & Osborne Family Cookbook 2004
Margie App
Ingredients
2 1/2 lb. red seedless grapes
1 (8 oz.) pkg. cream cheese
1 C sour cream
3/4 C sugar
1 C chopped pecans
Directions
1. Cream together cream cheese, sour cream, and sugar until smooth.
2. Fold in grapes and pecans, mixing until all are covered.
3. Chill and enjoy!
This is a cool, creamy, sweet salad, Wonderful!
App & Osborne Family Cookbook 2004
Sandy Brock
Ingredients
1 large can dice pineapple (save juice)
2 C mini marshmallows
3/4 C diced Colby cheese
1 egg, beaten
3 Tbsp. flour
1/2 C chopped nuts
1/2 C sugar
Directions
1. In a saucepan. combine egg, flour and pineapple. stirring constantly until smooth and thick.
2. When mixture is cooled, add remaining ingredients and mix well.
App & Osborne Family Cookbook 2004
Sharon Ensor
Ingredients
6 large bananas
3/4 /c salted peanuts, chopped
Sauce
4 eggs, beaten
1 Tbsp. vinegar
1 C sugar
1/2 C butter
Directions
1. In a double boiler, combine sauce ingredients and cook until thick. Let cool.
2. Cut bananas into chunks.
3. Layer bananas, nuts and sauce until bowl is full. Finish with chopped nuts. This is my husbands family’s favorite dessert. The recipe is from my mother-in-laws kitchen.
App & Osborne Family Cookbook 2004
Ingredients
1 (20 oz.) can pineapple tidbits, drained
1 (16 oz.) can peach slices, drained
1 (11 oz.) can mandarin oranges, drained
2 medium bananas, sliced
1 medium apple, chopped
1 (3.4 oz.) pkg. vanilla instant pudding
1 1/3 milk
1/3 C frozen orange juice concentrate, thawed
3/4 C sour cream
Directions
1. In a large bowl, combine fruits. Set aside.
2. In a small mixing bowl, beat pudding mix, milk and orange juice for 2 minutes. Add sour cream; mix well.
3. Spoon pudding mixture over fruit and toss to coat.
4. Cover and refrigerate for 2 hours.
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
1 can ranch beans
1/2 head of lettuce, torn into bite size pieces
1 tomato, chopped
1/2 lb. shredded Longhorn cheese
1 small onion, chopped
3 oz. Catalina dressing
1/2 pkg. Fritos, crushed
Directions
1. Mix all ingredients, except Fritos.
2. When ready to serve, top with Fritos.
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
1 pkg. broccoli slaw
2 pkgs. chicken flavored ramen noodles
1/2 C toasted sliver almonds
5-6 green onions, sliced
1/2 C sugar
6 Tbsp. vinegar
seasoning from noodle package
1/2 C oil
Directions
1. Break up noodles and mix with broccoli, almonds, and onions in a large bowl.
2. Mix sugar, vinegar, and seasoning packets until sugar is dissolved. Add oil and pour over slaw mixture.
3. Refrigerate at least one hour before serving. Very good!
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
1 head of lettuce, chopped
3-4 tomatoes
1 onion, chopped
1 lb. ground beef, cooked and drained
1 1/2 tsp. taco seasoning
1 can kidney beans
1 C grated sharp cheddar cheese
1 – 8oz. bottle 1000 dressing
1 small can taco sauce
tortilla chips
2 tomatoes, cut into wedges
Directions
1. Mix all ingredients, except tortilla chips and tomatoes together in a large bowl.
2. Once ingredients are mixed; top with tortilla chips, then top with tomato wedges.
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
5 C cooked, diced chicken
2 Tbsp. orange juice
2 Tbsp. vinegar
2 Tbsp. salad oil
1 tsp. salt
1 1/2 C white grapes
1 1/2 C chopped celery
1 can mandarin oranges, drained
3 C cooked rice
1 C toasted, slivered almonds
1/2 C salad dressing, (Miracle Whip)
Directions
1. Mix together orange juice, vinegar and oil and pour over diced chicken. Let set several hours or overnight in refrigerator.
2. Add remaining ingredients and mix well.
3. Will serve 10 or more. Very good!
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
3/4 lb. fresh green beans
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans garbanzo beans, drained and rinsed
2 medium celery stalks, sliced
1 pt. grape tomatoes
1/2 small red onion, chopped
1/3 C red wine vinegar
3 Tbsp. olive oil
2 tsp. Dijon mustard
Ingredients
3/4 lb. fresh green beans
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans garbanzo beans, drained and rinsed
2 medium celery stalks, sliced
1 pt. grape tomatoes
1/2 small red onion, chopped
1/3 C red wine vinegar
3 Tbsp. olive oil
2 tsp. Dijon mustard
1 1/2 tsp. salt
1 tsp. sugar
1/2 tsp. black pepper
Directions
1. Cook green beans in boiling water for 7 minutes. Drain and rinse.
2. Add black beans, kidney beans, garbanzo beans, celery, tomatoes and onion to green beans.
3. Whisk together red wine vinegar, olive oil, mustard, salt, sugar and pepper. pour over beans and veggies, mixing well; refrigerate till cold.
4. Good in fridge for a few days.
Linda App's Recipes 