Katey's Recipe Book

Katey’s Recipes A collection of favorites from friends and family.

March 31, 2012 Page 36

Page

Table of Contents Appetizers Crunchy Veggie Dip/Spread Jane‘s Stuffed Mushrooms Mushroom Tart Taco Pizza Dip Stephenson‘s Green Rice Cucumber Salsa

3 3 4 4 5 5

Breakfasts and Breads Cacky‘s Banana Bread Zucchini Chocolate Bread Farmer‘s Breakfast Casserole Cranberry Lemon Bread Breakfast Pizza

6 7 8 8 9

Fruits, Veggies and Salads Barely Blanched Broccoli Salad Corn Casserole Fruit Dip or Dressing Gram‘s Waldorf Salad Annie‘s Famous Potatoes Good Zucchini Casserole Grandmom‘s Party Potatoes Old Southern Baked Beans Grandmom‘s Orange Salad Broccoli and Sunflower Salad

10 10 11 11 12 12 13 13 14 14

Poultry and Seafood Chicken Eugene David‘s Barramundi Chicken Pot Pie Manchester Chicken Parmesan Chicken Kansas Chicken Kiev

15 15 16 17 17 18

Pasta Creamy Pasta w/Vegetables Macaroni Salad Hungarian Goulash

19 19 20

Meats Swedish Meatballs World‘s Greatest Meatloaf Hamburger Stroganoff

21 21 22

Desserts 3-2-1 Cake Chocolate Cake Aunt Joan‘s No Bake Cookies Cherry Squares Chocolate Nut Squares Laura‘s Cake Mix Cookies Choc N Oat Bars Grasshopper Pie Kahlua Cake Hot Milk Cake Mary‘s Chocolate Cake Pear Cobbler Chocolate Sheet Cake Pecan Sandies Pumpkin Crunch Hummingbird Cake Triple Chocolate Cake

23 23 24 24 25 25 26 26 27 27 28 28 29 30 30 31 32

Index Contributors

Page 2

33-34 35

Contributors Dorothy Barr Margaret Barr Sue Barr Ted Barr Mary Burnett David Laura Kay Oberle Sheryl Peterson Kristin Randolph Carolyn Rehkemper Josie Rehkemper Kelsey Rehkemper Paula Rehkemper Joyce Schmidt Kristi Schmidt Nik Schmidt Jennie Steinbrecher Loretta Temple Annie Tierney Jane Tierney Joan Tierney Lucille Tierney Pam Wright

Page 35

Recipe Index Table of Contents

Appetizers

3-2-1 Cake - 23 GrandMom's Party Potatoes - 13 Pasta Annie's Famous Potatoes - 12 Grasshopper Pie - 26 Creamy Pasta w/Vegetables 19 Aunt Joan's No-Bake Cookies - 24 Hamburger Stroganoff - 22 Macaroni Salad 19 Barely Blanched Broccoli Salad - 1 Hot Milk Cake - 27 Hungarian Goulash 20 Breakfast Pizza - 9 Hummingbird Cake 31 Meats Broccoli Sunflower Salad - 14 Hungarian Goulash - 20 Swedish Meatballs 21 World‘s GreatestMushrooms Meatloaf Cacky's Banana Bread - 6 Jane's Stuffed - 3 21 Hamburger 22 Cherry Squares - 24 Kahlua CakeStroganoff - 27 Desserts Chicken Eugene - 15 Kansas Chicken Kiev - 18 3-2-1 Cake Chicken Pot Pie - 16 Laura's Cake Mix Cookies - 25 23 Chocolate Cake 23 Choc N Oat Bars - 26 Macaroni Salad - 19 Aunt Joan‘s No Bake Cookies 24 Chocolate Cake - 23 Manchester Chicken - 17 Cherry Squares 24 Chocolate Nut Squares - 24 Mary's Chocolate Cake - 28 Chocolate Nut Squares 25 Laura‘s Cake Mix- Cookies 25 Chocolate Sheet Cake - 29 Mushroom Tart 4 Choc N Oat Bars Corn Casserole - 10 Old Southern Baked Beans - 13 26 Grasshopper Pie 26 Cranberry Lemon Bread - 8 Parmesan Chicken - 17 Kahlua Cake 27 Creamy Pasta W/Spring Vegetables - 19 Pear Cobbler Hot Milk Cake - 28 27 Crunchy Veggie Dip - 3 Pecan 30 Mary‘sSandies Chocolate- Cake 28 Pear Cobbler 28 Cucumber Salsa - 5 Pumpkin Crunch - 30 Chocolate Sheet Cake 29 David's Barramundi - 15 Stephenson's Green Rice - 5 Pecan Sandies 30 Farmers Breakfast Casserole - 8 Swedish Meatballs - 21 Pumpkin Crunch 30 Fruit Dip - 11 Taco Pizza DipCake -4 Hummingbird 31 Good Zucchini Casserole - 12 Triple Cake - 32 TripleChocolate Chocolate Cake 32 Gram's Waldorf Salad - 11 World's Greatest Meatloaf - 21 GrandMom's Orange Salad - 14 Zucchini Chocolate Bread - 7 Index Contributors

33-34 35

Crunchy Veggie Dip and Spread From: Kristi Schmidt Ingredients:  1-8 oz softened cream cheese  1 TBS mayo  1 TBS lemon juice  ½ tsp salt  ⅛ tsp pepper  ¾ cup grated carrots  ½ cup diced celery  ½ cup diced cucumber  ½ cup diced green pepper  ½ cup diced green onion

Beat cream cheese, mayo, lemon juice, salt, and pepper until smooth.

Stir in veggies, cover, and refrigerate for 2 to 3 hours.

Serve with crackers or bread.

Jane‘s Stuffed Mushrooms From: Jane Tierney For Herb Cheese:  1 clove garlic  1 TBS parsley  8 oz cream cheese, room temperature  ¼ cup butter, room temperature  ⅛ tsp each, salt and pepper Dash tobasco/hot sauce

For Mushrooms:  1 dozen large, cleaned and de-stemmed mushroom (caps)  Add 1/4 cup parmesan/romano/ asiago cheese to herb cheese mixture.

Mince garlic, add parsley and chop until fine. Add other ingredients and blend until smooth. (This is good by itself with crackers) Fill mushroom caps with cheese mixture. Bake at 450 degrees for 15 minutes. Serve hot.

Page 34

Page 3

Appetizers

Mushroom Tart From: Jane Tierney and David Ingredients  Wild Mushrooms (variety or just 1 type)  Crusts for top and bottom  Butter  1-2 cups grated cheese; Swiss and/or Italian blend Clean and cut mushrooms into medium (½ inch) pieces. Saute mushrooms in butter and dry white wine or dry cooking sherry and olive oil, garlic.

Line 1 pie pan or tart pan with crust. Cover bottom with grated cheese.

Drain mushrooms and stir in some of cheese to thicken.

Put mushrooms over cheese in pie pan and cover with 2nd crust, vent with 3-4 slits.

Bake at 350 degrees until brown. Great side dish or appetizer.

Taco Pizza Dip From: Nik Schmidt Ingredients:  2-8 oz pkgs softened cream cheese  8-12 oz container French Onion Dip  1 lb ground beef  1 envelope dry taco seasoning mix  1 cup shredded cheddar cheese  Taco sauce to taste

Combine cream cheese and onion dip. Spread in slow cooker.

Brown ground beef and drain. Stir taco seasoning into meat. Place seasoned meat onto of cream cheese mixture. Sprinkle cheddar cheese on top of meat.

Cover and cook on low for 1½ to 2 hours. Add taco sauce and stir in before serving. Serve with white corn chips.

Page 4

Page 33

Desserts

Triple Chocolate Cake

Appetizers

From: Paula Rehkemper

Stephenson‘s Green Rice *

Ingredients:

Ingredients:

 1-18.25 oz pkg chocolate cake mix (I use Duncan Hines)  1-3.9 oz pkg chocolate instant pudding mix  2-cups semi-sweet chocolate morsels  1-8 oz sour cream  4 large eggs  ½ cup chopped pecans  ½ cup water

 3 cups cooked rice  1 cup chopped parsley  ½ cup grated cheddar cheese  ⅓ cup chopped onion  ¼ cup chopped green pepper  1 clove garlic, minced

From : Lucille Tierney

½ cup vegetable oil

Whisk together ingredients in a large bowl until blended. Pour batter into a well greased, 12 cup Bundt pan. Bake at 350 degrees for 1 hour or until cake pulls away from the sides of pan.

Cucumber Salsa

Once cooled, drizzle chocolate ganache over all.

CHOCOLATE GANACHE (Makes 2 cups)

Ingredients:

 2 cups (12 oz) semi-sweet chocolate chips  1 cup heavy whipping cream Place all in microwave safe bowl, microwave at medium (50%) 30 seconds and stir. If necessary, microwave and additional 30 seconds or until melted and smooth. ***Additional bowls of vanilla ice cream!

 14 oz can evaporated milk  2 eggs, beaten  ½ cup vegetable oil  1 tsp salt  ½ tsp each seasoned salt and pepper  ¼ tsp Accent  Juice and grated rind of one lemon

Mix rice, parsley, cheese, onion, green pepper, and garlic in 2 quart casserole. Blend rest of ingredients and mix into rice. Sprinkle with paprika.

Bake at 350 degrees for 45 minutes or until like soft custard. Serves 10.

Cool in pan on a wire rack for 15 minutes; remove cake from pan, and cool completely on wire rack.

Ingredients:

*From Stepehenson's Restaurant where Sue and Ted liked to celebrate. They catered their wedding reception.

From : Joan Tierney

*Serve as an accompaniment to grilled fish, chicken, or as a dip for chips.

 ½ cup chopped cucumber  ½ cup crushed pineapple  2 TBS chopped onion  ¼ cup chopped cilantro or parsley  ¼ tsp red pepper flakes  2-3 tsp seasoning salt.

Combine all ingredients. Chill 1 hour or overnight. Will keep for a week, refrigerated.

Gavin‘s request each birthday!

Page 32

Page 5

Breakfasts and Breads

Desserts

Hummingbird Cake

Cacky‘s Banana Bread

From Sheryl Peterson/Joan Tierney

From: Kristin Randolph Ingredients:  ½ cup butter, softened  1 cup sugar  1 egg, beaten  ½ tsp baking soda  3 TBS milk  1 cup mashed bananas-ripe! (2 large bananas)  2 cups flour  1 tsp baking powder  ½ cup walnuts (optional-I don't use) Cream butter and sugar with mixer-add beaten egg.

Dissolve baking soda in milk and stir in mashed bananas. Add to butter, sugar, and egg mixture. Sift or stir together baking powder and flour, then mix into wet ingredients. Add nuts if using.

Pour into greased loaf pan. Bake at 350 degrees for 45-55 minutes. Test with toothpick or knife for doneness. Let cool completely (try not to cut into it), and wrap in wax paper then foil and let set for several hours or overnight.

This is from Mike's Aunt Cacky (Catherine) who is a family legend at holidays. We always long for the days of Cacky's dressing, chicken salad, or chocolate pie. We've never been able to duplicate them. Her Banana Bread I finally got the hang of after she told me to be sure and use really ripe bananas.

Note: Delicious, but don't beat ingredients as you mix it together.

Ingredients:  1½ cups oil  3 eggs beaten  1½ tsp vanilla  1½ cups crushed pineapple  1½ cups mashed, ripe bananas

 3 cups all-purpose flour, sifted  2 cups sugar  1 tsp salt  1 tsp baking soda  1 tsp cinnamon  1 cup chopped pecans

With a large spoon, mix dry ingredients. Mix eggs and oil and stir into dry ingredients. Add vanilla, pineapple, bananas, and nuts. Bake in three layer cake pans for 30 minutes in 350 degree oven. Cool on wire rack before icing.

CREAM CHEESE FROSTING FOR HUMMINGBIRD CAKE  1 8 oz pkg of cream cheese  1/2 stick margarine  1 lb Goyo confectioner's sugar  Small amount of milk

Have all ingredients at room temperature. Cream margarine and cream cheese thoroughly. Add confectioner sugar, small amounts at a time, blend well between additions. Thin to desired spreading consistency with milk.

Spread between layers, on top and sides of cake. Makes a large, rich and moist cake.

Original recipe from Capper's Weekly. *From Sheryl's mother, Joan Tierney: "This recipe is a favorite cake my daugher, Sheryl, loved to make. I thought Katey might cherish her memory by baking this delicious dessert."

Page 6

Page 31

Desserts

Breakfasts and Breads

Pecan Sandies

Zucchini Chocolate Bread

From: Kristin Randolph

From: Kristin Randolph

Ingredients:  1 cup butter-well softened on counter  5 TBS white powder sugar  2 cups flour  2 tsp vanilla  1 cup chopped pecans (if you have time, lightly toast 2 cups whole pecans in oven at 300 degrees for 10 minutes-the extras are tasty!)

Ingredients:  3 large eggs  1 cup vegetable oil  2 teaspoons vanilla extract  2 cups sugar  3 cups grated zucchini  2 &1/3 cups all-purpose flour  ½ cup unsweetened cocoa powder  2 teaspoons baking soda  1 teaspoon ground cinnamon  1 teaspoon salt  ¼ teaspoon baking powder  ½ cup chopped nuts (optional)  1 cup semi-sweet chocolate chips

Mix all until well mixed and compact. Roll into balls (little larger than a quarter). Put on ungreased cookie sheet, place on middle rack in oven and bake at 350 degrees for 18 minutes.

Let cool 1 minute then roll in powder sugar. Let cool for 1 hr. and roll in sugar again.

Makes about 30 cookies. Great for holidays, keeps well, addictive! *This is from a KC friend I met about 20 years ago through church. She is an amazing cook and even more fantastic friend that has stayed connected through the years whether we've lived close or far apart.

Pumpkin Crunch From: Joyce Schmidt

*I like to sprinkle top with powdered sugar. Best made a day ahead.

Preheat the oven to 350 degrees. Grease and flour two 9x5x3 inch loaf pan.

Mix eggs, oil, vanilla, sugar, and zucchini in medium bowl.

Whisk together the flour, cocoa, soda, cinnamon, salt, and baking powder in a large bowl. Stir in the nuts and chocolate chips.

Add the zucchini mixture and stir well. Pour into the prepared pans.`

Combine pumpkin, milk, eggs, sugar, cinnamon, and salt and spread into a 13x9 greased pan. Sprinkle cake mix over pumpkin mixture. Top with pecans and drizzle with butter.

Bake 350 degrees for 50-55 minutes.

Serve chilled and topped with Cool Whip. Serves 12 or more

Ingredients:  1-15 oz can solid pumpkin  1-12 oz can evaporated milk  3 large eggs  1½ cup sugar  Cool Whip  1 tsp cinnamon  1 yellow cake mix  ½ tsp salt  ½ cup chopped pecans  1 cup butter

Page 30

Bake 45 minutes or until a wooden pick inserted near the center of a loaf comes out clean. Cool the bread in the pans for 10 minutes, then turn out and finish cooling on a rack. Wrap in wax paper then put in plastic bag or wrap in foil.

Page 7

Breakfasts and Breads

Farmer‘s Breakfast Casserole

Chocolate Sheet Cake

From : Kay Oberle

From Kristin Randolph

Ingredients:  3 cups frozen shredded hash brown potatoes  1 cup diced cooked ham or Canadian bacon  ¼ cup sliced green onions  4 beaten eggs or 1 cup egg product  1-12 oz can evaporated milk  ¼ tsp pepper  ⅛ tsp salt  ¾ cup shredded Monterey Jack cheese

Layer ingredients in 2 quart baking dish the night before. Cover and refrigerate. Bake uncovered for 1 hour at 350 degrees. Let stand 5 minutes before serving. Serves 6

1. Put these three ingredients in mixer bowl:  2 cups flour  2 cups sugar  1/2 tsp salt

2. Put these ingredients in a sauce pan.

Bring to a light boil and add to dry ingredients:  2 sticks oleo  4 heaping TBS Dutch Process Cocoa* (measures about ½ cup)  1 cup hot water

3. Add rest of these ingredients and mix well.  ½ cup buttermilk  2 eggs (add one at a time)  1 tsp vanilla  1 tsp baking soda Pour cake batter into a greased and floured sheet cake pan (16x10x1 holds all the batter). Bake at 350 degrees for 20-22 minutes. Let cool slightly, then spread icing on cake while still warm.

Cranberry Lemon Bread From : Mary Burnett Ingredients:  2 cups flour  ¾ cup sugar  1½ tsp baking powder  ½ tsp baking soda  ½ tsp salt  ¼ cup butter softened

Desserts

 ¾ cup frozen

lemonade concentrate  1 egg  1 cup cranberries  ½ cup walnuts

CHOCOLATE ICING  1 stick oleo-melted until just softened  4 heaping TBS Dutch Process Cocoa  6 TBS buttermilk  1 lb (3½ cups) powder sugar or more if needed  1 tsp vanilla Mix all with mixer until smooth consistency. Spread on warm cake.

Cut dry ingredients into small pieces. Add lemon juice, peel, and egg. Fold until moistened. Add cranberries and nuts. Bake in a greased and floured 9x5 loaf pan at 350 degrees for 55-60 minutes. Let cool before slicing.

Page 8

Page 29

Desserts

Breakfast Pizza

Mary‘s Chocolate Cake

From: Paula Rehkemper

From: Mary Burnett Ingredients:  Melt 2 sticks butter  4 heaping TBS cocoa  1 cup hot water  Heat on stove until bubbling.

After heating add 1/2 cup buttermilk

In another bowl mix:  2 cups flour  2 cups sugar  2 large eggs  ½ cup sour cream  ½ tsp salt  1 TBS baking soda  1 tsp vanilla

Bake in greased and floured 15x10½ pan at 350 degrees for 20 minutes.

Frosting:  1 stick butter softened  4 level TBS cocoa  1 cup pecans chopped

Breakfasts and Breads

 ¼ cup milk  1 lb box powder sugar

Mix softened butter, cocoa, milk and powder sugar until smooth. Stir in pecans and spread on warm cake.

Ingredients:  1-8 oz can refrigerated crescent rolls  1 lb ground pork sausage, cooked and drained  1 cup (4 oz) shredded mozzarella cheese  5 large eggs, lightly beaten  ½ cup milk  ¾ tsp dried oregano  ⅛ tsp pepper

Unroll crescent rolls, separating into 8 triangles. Place triangles with elongated points toward center on a greased 12 inch pizza pan. Press perforations together to form a crust.

Bake at 375 degrees for 8 minutes on lower rack. Crust will be puffy when removed from oven.

Reduce oven temp to 350 degrees. Spoon sausage over dough and sprinkle with cheeses.

Combine eggs and remaining 3 ingredients; pour over sausage mixture.

Bake at 350 degrees on lower rack of oven for 30-35 minutes or until crust is golden.

Pear Cobbler From: Margaret Barr

SERVES: 6

Ingredients:

 1 stick butter  1 cup sugar  ¾ cup self-rising flour  ¾ cup milk  1-29 oz can pear halves in heavy syrup

PREP TIME: Around one hour

One of Gavin‘s favorites!

Place butter in baking dish in 350 degree oven until butter has melted. Stir together sugar and flour, slowly stir in milk and mix well. Pour batter over melted butter in pan. Do not stir. Break pears in half and place on top of the batter; gently pour syrup from the pears over the cobbler. Do not stir. Bake cobbler for 30 minutes. Good topped with ice cream or whipped cream.

Page 28

Page 9

Fruits, Veggies and Salads

Barely Blanched Broccoli Salad

Desserts

Kahlua Cake

From: Kelsey Rehkemper

From: Jennie Steinbrecher

Ingredients:  1 + ¼ tsp salt  1 lb broccoli crowns cut into similar

size flowerets  1 garlic clove  2 TBS red wine vinegar

 Generous pinch hot pepper flakes  1 + 4 TBS extra-virgin olive oil  ½ cup slivered almonds

Bring water with one tsp of salt to boil. Cook broccoli in boiling water for 3 minutes. Drain and let cool. Mash garlic with ½ tsp salt, mix with hot pepper flakes, red wine vinegar and let set for 10 minutes.

Heat 1 TBS of olive oil in frying pan, add almonds and fry until lightly browned. (Watch carefully-can go from light brown to burned quickly). Put almonds on plate covered with paper towel and let cool.

Whisk 4 TBS olive oil into vinegar-garlic dressing mixture. Combine broccoli, Feta, and half the almonds in bowl. Toss with dressing to coat, sprinkle on remaining almonds and serve immediately. SERVES 4

Ingredients:  1 box chocolate cake mix  1 small box instant chocolate pudding  2 cups sour cream  4 eggs  ¾ cup oil  ⅓ cup Kahlua  12 oz pkg chocolate chips  Powdered sugar Mix all ingredients except chocolate chips. Once mixed, add chocolate chips.

Pour into greased bundt pan. Bake at 350 degrees for 1 hour. Let cool 15 minutes, then invert onto plate. When totally cool, sprinkle with powdered sugar. I use fudge cake mix and Ghirardelli chocolate chips.

Hot Milk Cake From: Josie Rehkemper

Corn Casserole From : Margaret Barr  1 stick margarine  1 can corn w/liquid  1 can cream style corn  1 box cornbread mix  2 eggs, beaten  12 oz carton sour cream  1 cup shredded cheddar cheese

Melt margarine in 9x13" glass pan. In mixing bowl combine corn, creamed corn, cornbread mix, and eggs. Drop sour cream by spoonful into mixture. Mix lightly and pour into pan. Top with cheddar cheese.

Bake at 350 degrees for 30 minutes or until set.

Serves: 12 or more Good for family dinner.

Page 10

Ingredients:  4 whole eggs beaten  2 cups sugar  2 cups flour

 2 tsp full of baking powder  1 cup of milk  1 tsp vanilla  2 TBS of butter

First beat eggs at high speed for 5 minutes or until thick and lemony colored. Gradually beat in sugar and vanilla until light and fluffy. Add flour and baking powder and mix on low speed just until combined. Warm the milk and butter come to just a boil. Add hot milk mixture to cake batter, stirring until combined. Pour into a greased and floured cake pan. Bake at 350 degrees for 30 or 35 minutes.

Page 27

Desserts

Fruit Dip or Dressing

Choc N Oat Bars

From: Kristin Randolph

From: Pam Wright Ingredients  1 cup flour  1 cup oats  ¾ cup brown sugar  ½ cup butter

Fruits , Veggies and Salads

Ingredients:  1-14 oz can Eagle Brand

Sweetened Condensed Milk  1 cup nuts  1 cup chocolate chips

Preheat oven 350 degrees. Combine flour, oats, brown sugar and butter. Mix well. Reserving ½ cup, press remaining oat mixture on bottom of 13x9 baking pan. Bake 10 minutes.

Pour sweetened milk evenly over crust. Sprinkle w/nuts and chocolate chips.

Top w/remaining oat mixture; press down. Bake 25 to 30 minutes or until browned.

Mix together with mixer and refrigerate. Goes great with all kinds of fruit.

Makes a large amount-you might want to halve the recipe for a smaller gathering.

Gram‘s Waldorf Salad

Grasshopper Pie

From: Lucille Tierney

From: Lucille Tierney Ingredients  17 Oreo cookies crushed  4 TBS melted butter  25 large marshmallows  ½ cup milk  1 oz creme de menthe  1 oz white creme de cacao  ½ pint whipped cream  Cookie crumbs for top

 2 pkgs 8 oz cream cheese softened  1-8 oz carton sour cream  1½ tsp cinnamon  1½ tsp vanilla  ½ cup sugar  ½ cup packed brown sugar  Nuts finely chopped or sprinkled on top

*From Chef Tetorts Restaurant that we happened on to in Branson in the 1960's. He'd been a chef for General Pershing! His restaurant was in a small farm house where he retired.

Ingredients:

Mix ingredients. Add Dressing:

 Apples, cored and cubed  Celery, chopped  Purple grapes, halved  Orange juice to prevent

 ½ cup mayonaise-I like Spin Blend  ½ cup sour cream  Orange juice to taste  Dash of salt

blackening  Cashew nuts-add just before

serving

Mix cookies with butter; line 9 inch pie pan. Melt marshmallows with milk in double boiler. Let cool and stir in liquers. Fold in cream.Sprinkle with crumbs.

Page 26

Refrigerate and add cashews just before serving.

Page 11

Fruits, Veggies and Salads

Desserts Chocolate Nut Squares From: Marie Winkler

Annie‘s Famous Potatoes* From: Annie Tierney

*For Gavin-far too easy for Katey to consider.

Ingredients  2 packets Lipton Soup French Onion seasoning  5 lbs cubed potatoes Combine ingredients, bake at 375 degrees for 45 minutes to 1 hour depending on desired carmelization.

Good Zucchini Casserole

Ingredients: Blend Together:  2 slightly beaten eggs  1 cup sugar  ½ tsp salt 1 tsp vanilla Stir in:  2 squares (2 oz) semi-sweet chocolate, melted ½ cup softened butter Add: ½ cup flour

From: Margaret Barr/Dorothy Barr Ingredients:  Boil 3 cups shredded zucchini, drain.

Add:  3 cups soda cracker crumbs  ½ stick margarine  2 eggs, beaten  1 onion, chopped 1 can cream of mushroom soup

Pour into 9x13 pan that has been well greased and lightly floured. Spread batter and add chopped nuts. Bake at 350 degrees for 25 to 30 minutes.

Laura‘s Cake Mix Cookies From: Laura

Mix together. Bake 30 to 45 minutes in 350 degree oven or till set.

Ingredients:  1 pkg cake mix  ⅔ cup shortening  2 eggs  1 tsp vanilla  6 oz chocolate chips Combine all ingredients and form into balls. Bake at 375 degrees for 10 to 12 minutes.

Page 12

Page 25

Desserts

Fruits , Veggies and Salads

Aunt Joan‘s No-Bake Cookies

Grandmom‘s Party Potatoes*

From: Loretta Temple

From: Dorothy Barr/Kristin Randolph

Ingredients:  1¾ cup white sugar  ½ cup milk  ½ cup butter  4 TBS unsweetened cocoa powder

Ingredients:  ½ cup peanut butter  3 cups quick-cooking oats  1 tsp vanilla extract

In a medium saucepan, combine sugar, milk and cocoa. Bring to a boil, cook for 1½ -2 minutes. Remove from heat, stir in peanut butter, oats and vanilla. Drop by heaping teaspoons onto wax paper. Let cool until hardened. *Always a good idea to double the batch for size of cookies!!!

Makes 2 dozen

*A Barr-Tierney holiday favorite!

 5 lbs of Idaho Russet Potatoes, cooked and

mashed  8 oz sour cream  8 oz cream cheese  ¼ tsp pepper  1 tsp salt

Mix all together and place in 13x9 casserole. Bake at 350 degrees for 30 minutes. Or place in crockpot well coated with non-stick spray and heat until hot.This will keep for two weeks in refrigerator or freeze for up to one month.

Defrost before baking.

Prep Time: Just make sure Gavin knows how to peel potatoes!

Cherry Squares From: Jennie Steinbrecher

Old Southern Baked Beans

Ingredients:

From: Margaret Barr

 1 cup softened butter  1½ cup sugar  4 eggs beaten  2 cups flour  1 tsp vanilla  1 tsp lemon extract  1-21 oz can cherry pie filling

Ingredients:  ½ lb. ground beef  ½ lb. bacon, chopped  1 medium onion, diced

Cream butter; add sugar beating until light and fluffy. Add eggs one at a time, beating well. Gradually add flour and stir in flavorings. Pour into a lightly greased 15x10x1 inch jelly roll pan, spreading evenly. Lightly cut through batter making 24 squares. Spoon about 1 TBS pie filling in center of square. Bake at 350 degrees for 45 minutes or until lightly browned.

Cool cake in pan for 10 minutes. Cut into squares.

Page 24

*Brown the above together and drain fat, then add:  1 can each of red kidney beans, pork and beans, and butter beans.

Do not drain.

 ⅓ cup brown sugar  ½ cup white sugar  ¼ cup BBQ sauce  2 TBS molasses  ¼ cup ketchup  ¼ tsp chili powder  1 TBS mustard

Mix all together and pour into large baking dish. Bake at 350 degrees for 50 minutes. *This makes a lot. Great for a barbecue or freeze in smaller dishes for later meals.

Page 13

Grandmom‘s Creamy Orange Salad*

Fruits, Veggies and Salads

Desserts

*A Tierney-Barr Thanksgiving favorite!

3-2-1 Cake

*Store in tight container

From: Dorothy Barr/Kristin Randolph

From: Margaret Barr

Ingredients:

Ingredients:  Mix 1 angel food cake mix with 1 cake mix of your choice.

 1-3 oz pkg. Vanilla pudding-not instant  1-3 oz pkg. Tapioca pudding  1-small pkg orange jello  1-8 oz can crushed pineapple-drained  1-11 oz can mandarin oranges-drained  1-8 oz tub Cool Whip (regular or lite works)

Mix puddings and jello in saucepan. Add 3 cups water and boil over medium heat until thickened (about 5 mins.).

When ready to use, mix together with a fork:  3 TBS cake mix  2 TBS water

Microwave 1 minute. You can use a coffee cup or small ramkin dish.

Top with whip cream, fruit, or ice cream. So far I've made strawberry cake, next I'll make one with chocolate cake mix. Lemon would be good too.

Makes a nice fresh dessert.

Let cool completely and fold in pineapple, oranges and Cool Whip.

Pour in serving bowl, cover and refrigerate overnight.

Chocolate Cake From: Sue Barr

Broccoli and Sunflower Salad From: Carolyn Rehkemper Ingredients:  1 large head broccoli, broken into small pieces  ½ cup red onion, chopped  ½ lb bacon-fried crisp (you can use a jar for

salads)  ½ cup sunflower seeds ½ cup golden raisins

Dressing:  1 cup mayo  ½ cup sugar  3 TBS red wine vinegar

Ingredients:  1 Devil's Food Cake Mix (Duncan Hines)  1¼ cups water  1 small box instant  ¼ cup oil chocolate pudding  2 eggs  1 cup (6 oz) chocolate chips Add ingredients in large bowl and mix accordig to cake mix instructions.

Bake at 350 degrees, using time estimate from cake mix. Cake is done when bounces back to the center. Dust with powdered sugar when cool.

Mix together and add dressing.

Page 14

Page 23

Meats

Poultry and Seafood

Hamburger Stroganoff

Chicken Eugene*

From: Joyce Schmidt

From: Annie Tierney

INGREDIENTS  Butter  ½ cup chopped onion  1 tsp garlic  1 lb ground beef  2 tsp salt  ¼ tsp pepper  6 oz can mushrooms (or more)  1 can cream of mushroom soup  1-2 cups sour cream Saute' the chopped onion and garlic in butter.

Stir in beef, salt, pepper, and mushrooms and cook for 5 minutes. Stir in cream of mushroom soup.

Simmer uncovered 10 minutes.

When ready to serve, stir in 1-2 cups sour cream and heat through slowly.

Serve with rice or noodles.

*Ceil sent all of us off to college with this staple as a "date meal" to use when having guys to dinner.

Ingredients  4 chicken breasts, halved/boned/skinned  Salt to taste  6-8 thin slices of ham  ½ cup melted butter  1-10oz can cream of mushroom soup  ½ cup cooking sherry  8 oz sour cream  4 oz can sliced mushrooms  Paprika In shallow baking dish, layout chicken breasts, salt and pepper.

Lay ham slices on top of chicken. Combine remaining ingredients and pour over chicken. Bake at 350 degrees for 1 to 1½ hours. 6-8 servings

David‘s Barramundi w/Tomato Basil Salsa From: David Ingredients  2 limes halved crosswise  4 medium tomotoes  ½ small red onion, minced  2 TBS finely chopped basil

 3 TBS extra virgin olive oil  4-6 oz Barramundi or Sea Bass Filets  1 TBS unseasoned rice vinegar

Dice tomotoes into ½ inch pieces (peel and seed). Mix tomatoes, onion, basil, and 1 TBS olive oil in bowl.

Heat remaining 2 TBS olive oil until hot, cook fish skin side down, 3 minutes (skin is crisp). Flip fish and cook until white (2 minutes).

Place limes in skillet, cut side down, until brown. Transfer fish and limes to plates. Stir rice vinegar into salsa, add dash of salt. Spoon salsa over fish and serve.

Page 22

Page 15

Poultry and Seafood

Chicken Pot Pie From: Kristin Randolph (A Southern Living Recipe) Ingredients:  1-3 to 3½ lb broiler-fryer, cut up  1-20 oz pkg frozen mixed vegetables  3¾ cups all-purpose flour  1¼ tsp salt  1¼ cups shortening  8-10 TBS ice cold water

 ¼ cup butter or margarine  ½ cup all-purpose flour  1½ tsp salt  ¼ to ½ tsp pepper  ⅛ tsp ground nutmeg  1 TBS butter or margarine, melted

Cook chicken in boiling water to cover for 45 minutes or until tender; drain, reserving broth. Bone chicken; cut meat into bite-size pieces. Set aside.

Bring broth to a boil; add frozen vegetables, and simmer 10 minutes. Drain vegetables, reserving 1 quart broth.

Combine 3¾ cups flour and 1¼ tsp salt; cut in shortening with pastry blender until mixture resembles coarse meal. With a fork, stir in enough cold water, 1 TBS at a time, to moisten dry ingredients. (this was written before the days of the Cuisinart) Shape dough into a ball; remove two-thirds of dough. Cover and chill remaining one-third of dough.

Roll two-thirds dough on lightly floured surface into a 16x12 inch rectangle.

Fit into the bottom and on sides of a 13x9x2 inch baking dish. Trim edges even with baking dish; set aside.

Melt ¼ cup butter in a large heavy saucepan over low heat; add ½ cup flour, whisking until smooth. Cook 1 minute, stirring constantly. Gradually add reserved chicken broth; cook over medium stirring constantly, until thickened and bubbly. Stir in 1½ tsp salt, pepper, nutmeg, chicken, and vegetables; pour into pastry-lined pan.

Roll remaining pastry into a 14x10 inch rectangle on a lightly floured surface. Place on top of pie; fold edges under, and flute. Cut several slits in top to allow steam to escape. Cut designs from extra pastry and arrange on top crust if desired. Brush with 1 TBS melted butter. Bake at 400 degrees for 30 to 35 minutes. Serves 6.

Meats

Swedish Meatballs From: Carolyn Rehkemper Ingredients:  3 lbs hamburger  1 cup milk  2 cups quick oats (oatmeal)  2 eggs  1 tsp salt  1 chopped onion  ½ tsp garlic salt  ½ tsp chili powder  1 tsp pepper

Sauce:  3 cups brown sugar  2 cups catsup  1 tsp mustard  1 tsp salt  1 tsp chili powder  1 tsp worcestershire sauce

Mix ingredients together and form into balls. Place in two 9x13 pans (line with tinfoil for easy clean up). Mix sauce and pour over meatballs. Bake at 350 degrees for 30 to 45 minutes. You can freeze the leftovers.

World‘s Greatest Meatloaf From: Mary Burnett Ingredients:  ½ cup chopped celery  ½ cup chopped onion  1 cup cheddar cheese  2 lbs ground chuck  1 egg  1 tsp salt  ½ tsp pepper

 ½ tsp dried leaf basil  ½ tsp dried leaf thyme  ¼ cup catsup  2 tsp dried mustard  1½ cup dried bread crumbs  2 beef bullion cubes dissolved in 1

cup water

Beat egg and add salt, pepper, basil, thyme, catsup, mustard, bread crumbs and bullion mix. Mix well, add to ground chuck and mix thoroughly. Form into loaf. Bake at 375 degrees for 1 hour.

*Shortcuts: Use a store-bought roasted chicken, boxed broth, and Pillsbury pie crust. Easy to break into 2 days prep; cook & dice chicken and prepare pastry one day, refrigerate and put together the next.

Page 16

Page 21

Pasta

Manchester Chicken From: Kristin Randolph

Hungarian Goulash From: Lucille Tierney Ingredients:  2 or 2½ lbs of ground beef  3 onions, chopped  1-8 oz can tomato paste  1 or 1½ cup water  2 tsp sugar  2 tsp paprika  2 tsp salt

Poultry and Seafood

 1½ tsp caraway seed  1 tsp dill seeds  2 tsp worcestershire sauce  ¼ tsp garlic powder  ¼ tsp black pepper  ⅛ tsp dried mustard  ⅛ tsp basil  1 cup sour cream  Hot buttered noodles

Saute' meat and onions in large skillet or Dutch oven. Drain fat and add remaining ingredients EXCEPT sour cream. Stir, cover pan, and simmer 2-3 hours. Stir in sour cream and serve over noodles.

Ingredients:  4-6 boneless, skinless chicken breasts  Sliced pineapple, canned or fresh Mix the marinade and put on chicken and pineapple (in separate containers). Marinate for 6-8 hours.

Drain marinade from chicken and pineapple and bring to boil for 5 mins.

Marinade:  ¼ cup oil  ¼ cup soy sauce (we like Kikkomen Less Sodium)  2 TBS ketchup  1 TBS vinegar  ¼ tsp pepper  2 cloves garlic, crushed  ⅓ cup pineapple juice

Over charcoal/gas grill or in grill pan on stove, grill chicken breast, turning and brushing with marinade frequently until done. Grill marinated pineapple slices and serve with chicken. This is tasty when paired with a salad that uses poppy seed dressing. *This has been a favorite of ours since the mid 1980's. I found it in the Cedar Rapids. IA newspaper. We lived in Manchester, IA-hence the name.

Parmesan Chicken From: Ted Barr Ingredients:  3 whole chicken breast, boned  ½ cup dry bread crumbs  ¼ cup Parmesan cheese  ⅓ cup melted butter

 1 tsp dried leaf thyme or ¼ tsp dried

powder thyme  1 tsp dried basil leaves  1 tsp salt

Cut chicken breasts into six to eight 1½ squares. Combine bread crumbs, cheese, herbs, and salt. Dip chicken in melted butter and then into bread crumb mixture. Arrange chicken in baking pan in single layer. Bake in 400 degree oven for about 30-40 minutes. Serves 4.

Page 20

Page 17

Poultry and Seafood

Creamy Pasta with Spring Vegetables

Kansas Chicken Kiev From: Sue Barr

Pasta

Katey‘s first solo kitchen adventure!

From: Carolyn Rehkemper Bring pasta water to boil I set oven to 400 degrees

Ingredients:  ½ cup softened butter  1 large clove garlic, crushed  2 tsp chives  2 tsp parsley  ½ tsp salt  ½tsp crumbled rosemary  ½ tsp pepper  1-2 eggs, lightly beaten  1 TBS water  4 small whole chicken breasts, skinned and boned  ½ cup flour Oil for frying.

Chop the following vegs into a large bowl while water is heating.  1 bunch of asparagus small pieces  8 oz of mushrooms sliced  1 red bell pepper chopped in small pieces  1 yellow bell pepper chopped  1 orange bell pepper chopped I sprinkle ¼ tsp salt over all the vegetables, then ¼ tsp pepper and 2 TBS olive oil. Add 3 cloves minced garlic and mix well. Spread into a 15x11 jelly roll pan (Baking pan with sides)

In small bowl, combine butter, garlic, chive, parsley, salt, rosemary, and pepper; blend well. Lay on sheet of wax paper, fold paper over top and pat mixture into ¾ inch roll. Freeze till hard.

In another bowl, blend egg and water, set aside. Pound each chicken breast to ¼ inch thickness. Cut hard roll of butter mixture into 4 equal peices. Lay one piece on each chicken breast and roll up in the chicken tucking in the ends. Secure with skewer or toothpick.

Dip chicken rolls in flour, then egg mixture, then flour again. Heat oil in a deep skillet and fry for about 15 minutes, turning occasionally. Drain on paper towels, remove skewer, and serve hot.

Prep time: 1+ hour

When water is ready and the oven is heated, I place 8 ounces (about 3 cups) penne noodles in the water and the vegs in the oven and set the timer for 10 minutes.

Mix noodles and vegs together. I use about ¼ cup of Ragu Parmesan Alfredo Sauce as my sauce, then grate Parmesan Cheese on top.

Macaroni Salad From: Joyce Schmidt Ingredients:

Dressing:

 16 oz macaroni, cooked ( I use colored

pasta)  3 large carrots, grated  1 medium onion, chopped (or less)  1 red pepper, chopped  2 cups shredded cheddar cheese  3 medium tomatoes (chopped and drained); add before serving

4 servings

Page 18

 1 tsp salt  ½ tsp pepper  2 cups Miracle Whip  1 can Eagle Brand Milk  ¼ cup vinegar  ¼ cup sugar

Page 19