Pecan Logs, Penuche, and Nut Caramels by Louise M.

When we split up the recipes, I had Nut Caramels and Pecan Logs.  Since I needed to make the penuche AND nut caramels in order to make the pecan logs, I switched it with Aunt Renee.  Besides, Renee is already an expert at penuche and doesn't need the practice.  (Okay, okay, so I called her and asked if she happened to have any penuche left over that I could just use for the pecan logs.  It's not cheating!  But she didn't have any, so I had to make it.)  Since I'm doing all three recipes this time, I won't post the next couple times we do candy.

Thoughts on Penuche:

1. I halved the recipe, and it worked just fine.  
2. The first round went to sugar immediately.  I think it had crystals on the bottom of the pan the whole time.  I immediately added some milk to the sugary candy and put it back on the stove (using a different pan).  As soon as it boiled and the crystals were melted, it was at soft ball stage.  Luckily, it worked that time.
3. Stirring the penuche directly on the granite counter top worked well.  I also poured it onto the granite right off the stove.  I would do it that way again.
4. Jennifer (also an expert at penuche) had some extra instructions that really helped.  I will put them in italics.  
5. Do NOT put the toddler in the high chair with fruit loops to keep him busy while you stir the penuche.  He will finish the fruit loops LONG before you finish stirring.  You will then need to bribe your 5 year old to sing songs and do other crazy stuff to keep the toddler from screaming and/or climbing out.
6. Do NOT use your favorite spatula to stir unless it's got a strong handle.  It is entirely possible to break the handle right off in the middle of stirring.  
7. It's AMAZING how good a little butter, cream, and sugar can taste if done right!

Penuche

2 C brown sugar

2 C granulated sugar

2 C cream

1/2 C butter 1/4 C butter

Butter sides of pan.  Bring sugars and cream to boil stirring constantly.  Add butter.  2 TBSP Butter now, 2 TBSP later.  Boil until syrup forms soft ball in cold water.  Do not stir sides of pan.  Remove from heat, put remaining 2 TBSP butter on top.  Let cool to lukewarm.  Beat until thick and creamy.  Pour into pan, or shape into rolls for pecan logs.  Makes 2 Pounds.  DO NOT DOUBLE.

The Caramel recipe was fairly straight forward.  This picture shows how much was left over after I dipped the pecan logs, and since I had some nuts that had caramel stuck to them, I decided to just add the rest of my pecans to some of the caramel.

Nut Caramels
2 C sugar
2 C white syrup (aka Karo Syrup)
1 tsp Vanilla
1 Cube butter
dash salt
1 Can Sego Milk (aka evaporated milk)
1/2 C nuts

Boil Sugar, syrup, and salt to crack stage.  Add milk and butter, which has been warmed together on back of stove, add to sugar mixture stirring constantly so mixture doesn't stop boiling.  Boil until done as firm as desirable (hard ball for pecan logs).  Remove from heat.  Stir in vanilla and nuts (nuts are optional).  Stir until starts to cool.  Pour into well buttered pan.  Cool and cut into squares.  This caramel makes heavenly popcorn balls if you allow the caramel to cook a little less time (soft ball).  It also makes good caramel sauce for ice cream if only cooked a short time after milk and butter are added to sugar mixture.  Use your biggest pan and watch for caramel popping out while adding the milk and butter.  

Thoughts on Pecan Logs

1. There is an art to getting these to look good, and my Grandmother definitely had it figured out.  Hers always looked better than mine.
2. Don't try to dip the penuche into caramel right off the stove.  I have a blister on my finger where I burned it a little.  You might also lose the piece of penuche in the caramel when you drop it from your burning fingers and have to go digging.
3. I found that using my flat wooden spoon to get the penuche out of the caramel worked a lot better than using my fingers or a fork.  I just scooped, let a little caramel drip off, and then flipped it over onto the pecans kind of like I would when dipping chocolates.
4. I also tried dropping pecans onto the top of the caramel/penuche after setting it on some pecans, and then rolling from there, and it helped with getting less caramel on my fingers.  
5. It takes a lot of pecans!  I had a five ounce bag, and it only made three pecan logs.  I ended up pulling some chopped pieces from my pantry to finish the last pecan log. 
6. After you get the pecans stuck into the caramel, you can reshape the log a little, especially if you let it cool some first.
7. Once again, these taste so good!!  And that's just the parts I licked off my fingers after I finished.  I haven't actually cut into one yet.

Pecan Logs
Shape Penuche into rolls about 3/4 inch in diameter.  Wrap in foil or plastic wrap and freeze (I did this step after my penuche had been cooled and refrigerated for a while.  It still worked.)  Make "Nut
Caramels".  While caramel is still warm, dip frozen penuche logs into caramel and coat them, then roll in shelled pecan halves (or chopped pecans).  Cool and store in a cool place (freezer) wrapped in plastic wrap and foil.  Will stay good for months, maybe years.  But only if well hidden.

Marshmallow Eggs - by Gaye M.

I picked this recipe because Easter is coming and they are eggs, perfect, right?  Wrong, mine are not eggs, they are blobs.  The recipe is really simple, but I must have messed it up.  I tried to cover some with colored sugar, like Peeps.  When my 13 year-old  saw them, she said, "Mission failed."  Nothing like a 13 year-old to boost your self-esteem, but she was right. They also made a enormous mess.  Despite my trials, the marshmallows do taste yummy and a lot like regular marshmallows.  My 11 year-old has told me they are delicious at least 4 times.   So, my advice to you is:  It is not worth making your own marshmallows. Go to the store, spend a dollar, and buy your marshmallows.  They come in many beautiful colors and shapes.  Right now, they even have bunnies that actually look like bunnies, or Peeps that are cute not crazy.

Marshmallow Eggs by Gaye M.

2 packages unflavored gelatin

6 T cold water

1/2 c boiling water

2 c sugar

1 tsp salt

coloring, if desired.

Sprinkle gelatin over cold water and allow to soften.  Meanwhile, boil water.  Add gelatin to water and stir, over low heat, until dissolved.  Add sugar and salt; stir and boil until completely dissolved.  Remove from heat and beat, with a mixer, until it is very thick (around 15 minutes).  Fill a cake pan with flour or cornstarch and smooth the surface.  Make indentations with an egg, plastic or real.  Spoon the marshmallow into the indentations and let set.  (This is the hard part because it is the consistency of melted marshmallows.)  Dust the top with flour or cornstarch so they won't be too sticky. Makes about 3 dozen eggs.  

Sherbet Frappe- Loleen G & Easy Brownies -Beth G

Sherbet Frappe- Loleen G.

This recipe couldn't be easier.  We decided to do at Kole and Kallie's birthday party.  I hadn't realized it would be such a hit and only bought one carton of raspberry sherbet.  Oh well, at least we know everyone liked it.  No picture but you can imagine.  All you have to do is scoop some sherbet in a cup and add the sprite and pineapple juice.   Totally doable.

1 gallon sherbet
Sprite or 7up
pineapple juice

Mix together and drink.

Easy Brownies- Beth Grimshaw

Mom said the brownies were wonderful.  She made them by herself.  She is such a good lady  At our house we were struggling with spring and all of the asthma/allergies issues that come with it.  So after a quick trip to Provo to see Dr. Matheson, hopefully we will survive the coming months and even be able to play outside.  Thank goodness for wonderful mother's who watch your kids and fulfill your duties.

Easy Brownies-
1 C sugar
1/2 C margarine
2 eggs
4-5 T cocoa
3/4 C flour
1/4 t salt
3/4 C coconut or chopped nuts

Mix together and beat three minutes.  Add coconut or nuts.  Bake 20 minute at 350.  Don't overbake.

Basic Water Fondant #1 - Della G.

 BASIC WATER FONDANT #1 - Della G.
The fondant on the left of the spatula (clear looking) is the candy before stirring.  The fondant to the right is after it has been stirred about halfway.   In the clear part you can see chunks of something.  That is the butter that rose to the top and set up as it cooled.  It remained a little chunky for a lot longer than I expected during the stirring process.  It did finally mix in VERY smoothly.  I probably should have cooked it a longer but when I tested it, it kind of separated in the water.

This is the fondant after it has been stirred.  As you stir it the glossy look turns dull.  As it rests, it gets duller and more creamy looking.  I have always used cream fondant and this reacted differently than I am use to.  I really wondered if it would work.  It does!  I buttered the cooking pan before adding any ingredients, like I do for fudge, it lessens the risk of stirred candies going to sugar.

 I would have to say I am very pleased with the results.  The colors are truer and the flavors are clearer than cream fondant.  I flavored and colored the fondant Orange-Orange, Pink-Cherry, Brown-Root Beer, Green-Mint, and Yellow-Lemon.  I am going to shape the rest of the fondant egg shapes and use them for the grandchildren's Easter party on Wednesday.  That is a good way to use up too much candy.

This is the finished result of the orange.  The centers are very soft and creamy and wonderful.  I am not the best dipper but it turned out really good.  I may start using this instead of cream fondant for Christmas chocolates.  Lower cholesterol and less calories than cream, and just as good.  While typing up the recipe I just realized why it may be a little too soft.  The recipe calls for 1 1/8 C.  Water.  Yesterday I read it 1 1/3 C.  (oops).  The recipe is very forgiving I would have to say.  It worked anyway but read the recipe correctly.

BASIC WATER FONDANT #1 - Della G.

4 C. White Sugar                                                   1/4 C.  White (karo) Syrup

1 1/8 C. Water                                                      4 TBS  Butter

Dash of Salt

Mix all ingredients together (including butter).  Place over low heat until dissolved.  Cover 5 minutes to break down any remaining sugar crystals.  Let boil to soft ball stage (232o).  Pour into butter platter and let stand until it becomes thick.  Then beat candy until it becomes creamy and the glossy sheen dims.  Add color and flavorings and place in tightly covered bowls until ready to use.  It made approximately 4 cups of fondant.

Strawberry Sparkle Punch by Louise M

This punch was easy, quick, and not expensive, which means I'll probably be serving it at the next opportunity.  It was very good, too.  I wasn't able to do a picture, but it's dark pink in color and almost opaque.  I'm sure our grandmother served this to me at least once out of one of her MANY punch bowls, but I don't remember.  My kids were served straight from the blender, since the 1/4 batch fit in there just fine.

Strawberry Sparkly Punch
2 C fresh strawberries, hulled
1 3 oz package strawberry flavor gelatin
1 C boiling water
1 quart cranberry juice cocktail
1 6 oz. can frozen lemonade
3 C cold water
1 28 oz bottle 7up

Put berries in blender on low speed until fruit is pureed.  Dissolve gelatin in boiling water.  Stir in lemonade until melted.  Add cold water, juice, chilled and pureed strawberries.  Pour over ice in large punch bowl.  Slowly pour in chilled 7up or ginger ale.  Makes 30 (small) servings.  Also delicious made with raspberries.  Frozen fruit may be used if fresh are not available.

Coconut Lemon Bars by Helen J.

Looking at this recipe, I have to say it's not my kind of thing.  My kids will make a mess eating it (IF they eat it), and my husband will ask why I didn't just make brownies, and I will enjoy it, but also ask myself why I didn't just make brownies.  So, the answer is... we make it because it tastes good!  And it is dairy free, so Ben can enjoy.  If I hadn't been thinking of the dairy factor, I might have replaced the shortening in the crust with butter, which would give it a different taste.  It tastes great with the shortening, though.  I also don't recommend leaving out the nuts because it would be runny without them, so if you don't like nuts, just don't make these cookies.

Coconut Lemon Bars
1/2 C soft shortening
1 C flour
1/2 C brown sugar
Press together, flatten to cover bottom of ungreased 9x13 pan.  Bake 10 minutes at 350, then spread with topping.

Topping:
2 eggs
1 C brown sugar
1 t grated lemon rind
2 T lemon juice
1/2 t salt
1 C coconut
1 C chopped nuts (I used pecans)
1/2 C raisins (I used blueberry craisins)
Beat eggs and stir in sugar, lemon rind, juice, and salt.  Mix coconut, nuts, and raisins.  Spread over first mixture and return to oven.  Bake 25 minutes or until golden brown.  Cool and cut into bars.  Raisins can be left out if you prefer.

Congo Squares - Ann W.

I remember mom making congo squares growing up and liking them, but I remembered them being just a blonde brownie, and I have a really excellent blonde brownie recipe so I assumed these wouldn't live up.  I was wrong.  They were excellent.  One challenge was that the recipe called for a box of brown sugar, which I didn't know how much that was, but a a quick call to Jennifer solved that problem (2 1/4 C) and it called for a pkg of chocolate chips, but not what size, so I went with 1 1/2 C.  We loved these, they are kind of like carmel in a pan.  I had one (more then one) while they were hot and then another (or more) the next day and they were still very moist.

One thing to note is that the edges cook faster than the center.  The recipe calls for them to be in an 8x10 pan, I did an 11x7 pan, and I think I might try them in a 9x13 next time to see what happens.  They are just too thick to cook all the way in the center in 30 minutes and the extra time makes them a little browned.  That said, it was delicious.  I will definitely be making these again.

Congo Squares
2 C flour
2 1/2 t baking powder
1/2 t salt
2/3 C shortening
1 box (2 1/4 C) brown sugar
3 eggs
1 C chopped nuts
1 pkg (1 1/2 C) chocolate chips

Mix dry ingredients together. Melt the shortening and mix well with brown sugar. Allow to cool a bit and then add the eggs, one at a time, beating well after each. Add dry ingredients and mix well. Add nuts and chocolate chips. Pour into a greased 7x11 pan and bake for 30-45 min on 350.

Marble Brownies- From Improvement Era

These were a little bit misnamed.  I had a really hard time getting the brownie dough to marble in the pan.  I'm not sure what technique I should have used, but I would name mine layered brownies, super yummy layered brownies.  I give them 4 stars, but my husband only gives them 3.  He is a brownie snob and only wants brownies that are 100% chocolate.

The recipe doesn't say what kind of baking chocolate to use, so I used unsweetened.  Without thinking, I accidentally licked my finger and it was definitely unsweetend.  I think you could use semi-sweet or chocolate chips if you want.

Marble Brownies - From Improvement Era

1 c shortening
2 c sugar
4 eggs
2 c flour
1 1/2 tsp vanilla
2 sq melted chocolate
1/2 c salt
1 tsp baking powder
1 c chopped nuts

Cream shortening and sugar.  Add eggs, one at a time, beating well after each addition.  Add vanilla.
Add dry ingredients and nuts.  Divide dough in half.  Add melted chocolate to one half.  Spread chocolate dough in the bottom of a greased 9x13 pan.  Cover with the regular batter, swirl.  Bake 40 minutes at 300.  Frost with fudge frosting.

7 Layer Cookies - Rita M.

These cookies are very simple and easy.  We have all seen versions of these over the years.  I felt they are more a candy than a cookie.  They are really sweet.  It is as if you are eating a handful of chocolate and butterscotch chips together.  Wait!  What is wrong with that.  If you have cholesterol issues, this is not the cookie for you.  I would make these again but I would try less chips than I put in and maybe add 1/4 C. more graham crackers.  They didn't hold together very well.  I used pecans on one end and almond on the other end of the pan.  I left the center nut free for anyone with nut allergies.  The recipe calls for small bags of chips.  I vaguely remember seeing small bags but not for years.  Mom had X-lg bags of chips so I decided to just use the regular 11 or 12 oz. bags to see what would happen.  I was pleased with the results and took them to the School Board Elections I was working at so I wouldn't eat the whole pan myself.  Too sweet.

7 LAYER COOKIES -  Rita M.

In a 9" x 13" cake pan, place the following in order given.

1.  1/2 C. Butter or Margarine, melted.

2.  Sprinkle over it - 1 - 1/4 C. Graham Cracker crumbs (adjusted as written above)

3.  Sprinkle over it - 1 C. Coconut

4.  Sprinkle over it - 1 Sm Bag Chocolate Chips (maybe 2/3 a bag 12 oz. bag)

5.  Sprinkle over it - 1 Sm Bag Butterscotch Chips (maybe 2/3 a bag 12 oz. bag)

6.  Drizzle over it - 1 Can Eagle Brand Milk (no other brand will do)

7.  Sprinkle over it - 1- 1/2 C. Chopped Nuts (your preference, pecans are best)

Bake in 350o F. oven for 30 min.  Cool and cut.

Cherry Balls - Helen J.

Sorry this is late, we decided to paint our 17 ft high room and 15 ft high entry, needless to say, my neck hurts.  But I am happy.

Almost as happy as this recipe made me.  You know how it was decided a 4-star rating for a recipe meant "our life was never complete without this recipe, I will share it with all my friends, it was amazing!!"?  Well, this recipe exceeds all those qualifiers.  It was amazing.  I took it to my church ladies' luncheon and was told I can make it whenever I want.  It uses butter, and since I didn't take a photo and had to remake them I thought, "I should use cream cheese instead of butter, it will taste more like cheesecake."  Bad thinking, one should always listen to Helen and do exactly as she says.  The cream cheese was so "runny" it was next to impossible to put the coating on the cherry and it ended up having too much.  I also think margarine would have the same problem so use BUTTER.  That said, I did roll some in Oreos and that was delicious.

The only problem I had with the original recipe was that it didn't indicate how much coconut to use.  I kind of just dumped it in until it looked like a good consistency, approx. 3/4 C.  Also, when you are wrapping the dough around the cherry, have the cherries dried, and ice nearby to cool your hands.  The dough is difficult to work with if your hands are warm.  Lastly, there wasn't a measurement for the graham cracker crumbs so I just used a package and put them in my food processor to make crumbs.  There were some left over, but it worked well.

I also made these GF just by changing the flour.  I didn't feel that xanthan gum was necessary, but if you want to use it, it would be about 1/8 tsp.

Side note, mom said that these were served at Aunt Carolyn's wedding reception.  I had hoped so, because if my Mother-in-law had a recipe like this and she didn't serve it at the reception I would feel insulted.  Since she did, I consider it a sign you were truly loved.

Cherry Balls
1 1/2 C powdered sugar
1/2 C butter (not marg or cream cheese, BUTTER!)
4 T flour
1/8 t salt
1 T milk
1 t vanilla
3/4 C coconut
18 maraschino cherries
1 C graham cracker crumbs

Mix first six ingredients then add coconut and chill for about an hour or more.  Roll into walnut size ball and then flatten and wrap around the cherry.  Roll in the crumbs and chill for 15-20 minutes or freeze.  Makes 18.

Hot Punch-M. Grimshaw

Hot Punch was surprisingly tasty. We weren't sure what to think about the hot part, but it turned out pretty good. Our only problem is we now have a gallon of Hot Punch and two of us to drink it. This would be really good chilled with some sort of fuzzy soda. Also, you could leave out the sugar and be just fine.

Hot Punch
1 Cup Water
1 1/2 Cup Sugar
1 Can Orange Juice Concentrate
1 Can Lemonade Concentrate
9 Cups Hot Water
1 tsp Vanilla
1 tsp Almond
Coloring Optional

Heat water and sugar until dissolved, add all other ingredients and heat. Serve hot.

Sorry no Pic. Picassa is having technical difficulties today. I looks like orange juice.

Frappe - Lillian G.

I found this recipe to be simple and easy.  The water amounts are listed separately for a reason.  The instructions are clear and simple.  The slush is quite sweet and has a slight pineapple flavor so it could go with about anything.  I was going to serve it for family night but our friends were unable to make it so I didn't do it until this morning.  Sorry I am late posting. I thought I would try something fun to see if  food coloring added interest to the look.  I dropped a drop of red color on top of the slush before I poured the 7up over.  I mixed it just a little and look what I got.  The yellow is without added color so I poured the two together.  And didn't mix it.  This could make a fun and pretty drink for a smaller party or shower.  If doing several cups I would chill the 7up/Ginger Ale and cups first, the slush melts quite quickly.  I was going to serve it for family night but our friends were unable to make it so I didn't do it until this morning.  Sorry I am late posting.

FRAPPE - Lillian G.

1 envelope Gelatin                                                    9 C. Cold Water
1/2  C. Cold Water                                                  6 C Pineapple Juice
5 C. Sugar                                                               1 tsp. Salt
3 C. Water                                                              6 Tbs. Lemon Juice
1 to 2,   2 Lt rs. Ginger Ale, 7up or Limeade (amount would depend on how far you want to stretch it.)

Dissolve gelatin in 1/2 C cold water, let sit about 5 min.  Boil sugar and 3 C water for 3 min.  Take from heat and add softened gelatin to hot syrup.  Add 9 C cold water, juice, salt and lemon juice.  Mix well.  Freeze without stirring.  To serve, mash with potato masher.  Add ginger ale to desired consistency.  One large bottle added to recipe makes 30 punch cup size servings.

Banana Frappe and Thumbprint Cookies

I am the only one who had 2 recipes in the Wedding section so I decided to make both.  The kids loved it!

I have never met a frappe I didn't like, and this was no exception.  It would make a great smoothie too.

Banana Frappe by Helen J.

6 c water
3 c sugar
6 oz. can frozen orange juice concentrate
juice of 2 lemons (about 1/2 c)
6 c pineapple juice
5 ripe bananas
3-4 2 liter bottles 7-up or Sprite

Bring sugar and water to boil, cool.  Mash the bananas or puree them in the blender.  Stir sugar-water, bananas, and fruit juices together.  Freeze in a shallow container so it will break up better.  To serve, mix together with 7-up.  Makes 1 gallon of fruit mixture.






 I am not sure why these cookies ended up in the wedding section instead of the cookie section.  Maybe Maurine was known for them and made them for everyone's wedding.  They would be really cute at a wedding reception.  They are bite size, and you could make the frosting to match any color scheme.  I used chocolate because it was leftover in the fridge and because my it is my husband's favorite.  I don't like nuts, so I left them off a few of the cookies.  It is interesting to see how much more the cookies spread when they aren't dipped in the egg whites.  So, if you don't want to coat them in nuts, dip them in the egg whites anyway.


Thumb Print Cookies 
by Maurine G.

1/2 c butter or margerine
1/4 c brown sugar
1 egg yolk
1 tsp vanilla
1 c flour
1/4 tsp salt
1 slightly beaten egg white
3/4 c chopped nuts

Cream butter and sugar, add egg yolk and vanilla.  Stir in flour and salt.  Make 1 inch balls.  Dip in egg white and roll in nuts.  Bake at 375 for 5 minutes.  Remove from oven and press your thumb in the top of each cookie.  Return to oven to continue baking for 7-8 more minutes.  Cool.  Fill thumbprint with frosting.  Makes 2 dozen.

Sweet & Sour Pork by Cleone W

This is a basic pork stir fry, but very good.  If I did it again, I would cook the cubed pork all the way in some oil in the skillet, then add the vegetables right into that.  It seemed like boiling the meat took some of the flavor out.  I really liked the way it did the sauce because it thickened very quickly with no lumps.  Also, I used a red instead of green pepper just because I happened to have one in the fridge.

Sweet and Sour Pork
1 1/2 lbs cubed pork
1 diced green pepper
1 med chopped onion
2/3 C cubed pineapple
2 C water
1/2 C vinegar (I used white)
1/2 C water
1/4 C brown sugar
1/4 C granulated sugar
1/4 C corn starch
1/2 C pineapple juice

Brown pork cubed and add water.  Simmer 45 minutes and drain (this is the step I would skip).  Combine vegetables and pineapple and cook in butter for few minutes (I just cooked them in with the pork).  Keep vegetables crisp.  Make sauce by bringing vinegar, water, & sugars to boil.  Combine corn starch & pineapple juice.  Add to hot mixture and cook until thickened.  Pour over pork and vegetables.  Serve over rice.

Corned Beef Casserole-Della G.

When I was first looking through my assigned copes, the first thing I noticed was the amount of recipes with, what I lovingly call, Cream of Gluten. I normally avoid recipes with these soups, not because I can't find a substitute (I have a decent cream of gluten sub), but because I hate making the extra step. Casseroles are suppose to be easy and making the soup, while easy is one more step. That said, this is one recipe I couldn't wait to try. And while I swapped several gluten-filled recipes I kept this one and am so glad I did. I made a gluten-free Cream of Mushroom for the soup and I used potato chips for the buttered crumbs so that I didn't have to make two recipes. The recipe calls for noodles or leftover potatoes, so I baked 8 med sized potatoes early in the morning. I also rewrote the recipe so the ingredients are in a better order. I also added green chili (because I live in New Mexico and found everything is better with a little green chili) to one half of the casserole and we loved it!

My favorite part about this recipe was the direction to bake in a "modern" oven. Love that it was necessary to include that, tells you just how close wood stoves were, and perhaps some of the ladies at church still cooked with one.

In a word, this recipe was AMAZING! All but one of my kids loved it, the one who didn't like it thought it was too cheesy. I think if it had regular cheese instead of American, which I never cook with, he would have been fine. This is a recipe that will be going into our regular rotation of recipes and corned beef will be a regular staple on our shelves.

Corned Beef Casserole
1 12-oz can corned beef
1/4 C chopped onion
1 8oz bag of noodles cooked or 8 med-sized left-over potatoes, diced
1/4 lb American cheese
1 can Cream of chicken or mushroom (GF sub recipe below)
1C milk
3/4 C buttered crumbs or plain potato chips
1 can green chili, opt

Preheat oven to 350-degrees. Cook noodles to al dente in salted water or dice potatoes and place in a large bowl. Drain/rinse corned beef and dice into bite-sized pieces, add to potatoes. Also add cheese and onion to potatoes. Mix soup and milk and stir into potato mixture until all ingredients are evenly covered. Pour into a greased 2qt casserole dish. Top with crumbs or chips. Bake, uncovered, for 45 minutes. Serves 8.


GF cream of Mushroom Soup
1 1/2 T butter
1 sm can mushrooms
2 t minced onion
1/8 tsp garlic powder
1/4 tsp salt
1/8-1/4 tsp pepper (I like pepper)
1t Worcestershire sauce
milk, divided
2 T cornstarch

Drain mushrooms into a 1C liquid measure and dice mushrooms. Add milk tomushroom liquid to equal 1C liquid. In a small saucepan, melt butter over med-high heat. Add onion, mushrooms, garlic powder, salt, and pepper. Cook until onions are soft, about 5 min. Add worcestershire sauce, 3/4 C milk and bring to a boil. Dissolve cornstarch into remaining liquid. Add to boiling soup and stir until thick, at least 2 minutes. It will be very thick, like condensed soup from a can. Use like you would condensed soup.

Meatball Casserole by Cora M.

Anything with meatball in the title gets my families attention, so when I let them decide what to make next, this was the unanimous choice.  The idea of wrapping ground beef around stuffing is a great one.  I did run into a few problems though.

The recipe just says to "prepare dressing, as for turkey" with 3-4 slices of bread.  I had a hard time cutting my grandma's recipe, that calls for 2 loaves of bread, down that much. (I cannot give you the recipe because I just dumped until it looked right)  Plus, I was completely out of sage!!  It is a spice I only use once or twice a year and I used it up last Thanksgiving.  Obviously, sage is essential to dressing, so I ended up calling my back door neighbor to borrow some, which was funny because she doesn't really like to cook and she thought is was awesome that she had a spice that I didn't.  Usually, she is the one calling me, because I'm the one that has random spices and kitchen tools.

So, I finally got both regular and gluten-free dressing made, and the stuffing wrapped up and the patties browned, and in the pan, when I realized that I forgot to make white sauce for the gluten-free pan.  Usually, I just make white sauce anytime a recipe calls for cream soup, but I went and bought some special to really test the recipe (I accidentally bought cream of mushroom instead of cream of chicken but I decided I didn't care).  I was running out of time, so I decided to try to make some in the microwave.  This was genius!  I just stirred the spices and cornstarch into the milk and put it in for 2 minutes, then I whisked it really hard to remove the lumps and put it back in for another minute and it was perfect.  I will definitely do that again!

As you can see, this recipe was kind of an ordeal.  I had to make 2 completely separate batches because the rest of us do not want to eat gluten-free stuffing, plus there are a lot of steps.  It also took longer to bake than the recipe said.  It was really good, but I'm not sure that it is worth the effort so I only gave it 3 stars.  Maybe with leftover stuffing from Thanksgiving or with stovetop stuffing, or if you didn't need gluten-free, it would be worth it.

Meatball Casserole by Cora M

3-4 slices bread

1 lb hamburger

1 can cream of Chicken Soup

1/2 c water

Use a dressing recipe to make the bread into Thanksgiving dressing.  Pat hamburger into 6 thin patties.  Spoon dressing into the center and wrap the hamburger around it.  Fry on all sides until browned, salt and pepper the sides as you brown them.  Place in a casserole dish.  Stir the soup and water together and pour over the top.  Bake, uncovered, on 350 for 30-40 minutes, the browner they are before you bake them, the less time they will take.  Serve with mashed potatoes (or rice)

Sukiyaki - Loleen G

This recipe was VERY easy and quick and would serve approx 8-10 adult people.  I am a stir-fry fan so I really liked it!  The first picture is a picture the first night before I was able to find Yam Noodles, so I served it with Chicken Bouillon Rice and Chinese Noodles.  

The Yam noodles were very interesting.  They are the little worm looking items in the dish.  We bought them at the health food store near Dads.  They came in a small plastic bag.  They were milky white, soft and squishy, in some slimy liquid.  We drained and rinsed them, then added them for the left-overs serving.  They seemed to shrink instead of grow as they cooked.  Odd.  I have always wondered what the little curly noodles in oriental food were and now I know.  Yam noodles are gluten free so that was a bonus for our family.  The only thing I might change is dilute the soy sauce by about 1/2 C. Soy Sauce and 1/4 C.Water.  It was a little strong and salty for me.  In the instructions it calls for other vegetables but none are listed.  We only used the ones listed.  Thank you Natalie for this great idea.  I love having a reason to try more of these recipes.  This has been a lot of fun and sometimes very entertaining.

Sukiyaki - Loleen G.

3/4 lb. round or Sirloin Steak                                           3/4 C. Soy Sauce                                                 
2 lg. Carrots, cut in strips or rings                                     1 C. Water
1 bunch Green Onions, chopped                                      3/4 C. Brown Sugar                    
6 sticks Celery, sliced                                                      1 pkg. Yam Noodles                              
2 round Onions, sliced                                                     1 can or bag Chinese Noodles
2 C Bamboo Shoots, sliced                                             Rice, Cooked to serve with Sukiyaki

Slice steak thin, each piece about 1/4" x 2".  Cut up all of the vegetables.  Put 2 TBS. oil in very hot skillet.  Add steak and stir until browned.  Add soy sauce, sugar and water.  Bring to boil.   Add bamboo shoots, carrots, round onions and celery.  Cook 5 min.  Add yam noodles and cook 5 min.  Add green onions and mix with other vegetables for a few seconds.  Serve immediately over Chinese Noodles or Rice.  Serves 10

Cherry Cream Cheese Pie- Helen Jones

This is your classic non-bake cheese cake.  Very easy to make. We didn't have a graham cracker pie crust on hand so we just looked up a recipe online.  Not to much of a roadblock. Mom actually made it on Friday night and as pathetic as I am, I didn't help.  She 2Xed the recipe and just made it in a 9 X 13 pan.We ate it the next day for dessert for lunch. It fed the crowd of Berke's family, Kendalee's family, Bryce and Sara, Mom and Dad and my family.  We even had it again for dinner.  All of the kids loved it and most of the adults agreed. We give it a 4.

Cherry Cream Cheese Pie-

1 9" crumb pie crust
1 t vanilla
1/3 C lemon juice
1 C sweetened condensed milk
1 pkg cream cheese
1 can cherry pie filling

Beat cream cheese until fluffy.   Add sweetened condensed milk and stir well.  Stir in lemon juice and vanilla.  Turn into crust and refridgerate 2-3 hours.  Put cherries on top before serving.