Desserts
2 cubes
butter (1 C)
2¼ C sugar
2 T molasses
3 eggs
1 T pure vanilla
1 tsp soda
1 tsp salt
(rounded)
1 rounded C semi-sweet chocolate chips
1 rounded C milk chocolate chips
½
C double-chocolate chocolate chips
¾ C coconut (Flaked=packed, Shredded=unpacked)
525
g flour (1 lb. 2.4 oz.)
Add
and mix ingredients one at a time in the order listed. Note that this recipe was made for high
altitude (our altitude is 4500 ft.). For
lower altitude, add more butter. Bake
for 16 min. at 350 degrees F.
6
to 8 tart apples
1 C sugar
2 T flour
1 tsp cinnamon
2
dashes nutmeg
dash
salt
double
pie shell
Pare
apples, slice thin, add sugar, flour, cinnamon, nutmeg, salt and stir
together. Make pie shell, poke all over
it w/fork, and add apple mixture. Add
top crust, put slits in it. Sprinkle more
sugar and cinnamon all over top of crust big time. (But not
too big time!)
Oven
400 for 50
minutes.
Single
pie shell:
1½ C flour
½ tsp salt
½ C shortening (cut in)
5
T cold water (slowly add)
Double
Pie shell:
2 C flour
1 tsp salt
2/3
C shortening (cut in)
7
T water (slowly add)
1½
C cooked fresh pumpkin
¾
C sugar
½
tsp salt
1¼
tsp cinnamon
1
tsp ginger
½
tsp nutmeg
½
tsp cloves
3
slightly beaten eggs
1-1¼
C milk
2/3
C or 6 oz. sweetened condensed milk
single
pie shell
Blend
1st 7 ingred, add next three. Pout into shell. Bake 400 for 50 minutes or until knife inserted
halfway between center and edge comes out clean. Cool.
Easiest
way to prepare pumpkin: Cook fresh
pumpkin: boil for several hours
(8-12). Let drain. Freeze.
Thaw and drain. Put on cookie
sheet and spread out. Cook at 300 until
water has evaporated and pumpkin is thick.
If pumpkin is quite dry, use 1¼ C milk; otherwise, use about 1 C of
milk.
(Carmel-Chocolate Squares)
1 package (14-oz.) Kraft carmels or
40 carmels
1 can (5-oz.) evaporated milk
1 pkg. German Choc. cake mix
5
T C butter melted
¾ C coarsely chopped pecans or walnuts.
1 pkg (6 oz.)
semi-sweet CC's
1 C packed flaked coconut
Heat oven to 350°. Heat carmels and ¼ C of the milk in saucepan over medium heat,
stirring constantly, until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring
occasionally. Mix cake mix (dry), melted
butter, rest of milk and nuts. Spread
half of the dough (1½ C) in ungreased rectangular
pan, 13x9x2". Bake 7 minutes;
remove from oven. Sprinkle chocolate
chips and coconut over baked layer.
Drizzle caramel mixture over CC's and coconut. Drop remaining dough by teaspoonfuls onto
caramel layer, spreading evenly. Bake
until cake portion is slightly dry to touch, 15 minutes longer; cool
completely. Refrigerate until firm. Cut into 2¼x 1" bars. 48 bars. Note that this is a high-altitude
recipe (4500 ft.). For lower altitude:
Increase butter to 2/3 C. First
baking should be 6 min. Second one
should be 15-25 min.
Pozor, Vlak!
(I know, it’s a very strange
name!)
1 12-oz chocolate chips – semi-sweet (Shon) milk
chocolate (Roya)
2 C rice krispies
1 C peanuts (Shon) walnuts (Roya)
1 C coconut
Melt cc's. Mix in krispies
and peanuts and make clumps & put on a greased cookie sheet. Change amount of ingredients to taste.
Breakfast
(Pikelates were made my grandpa,
George Franklin Edwards, who was from
his wife, Thelma, and my dad, Clifford
Edwards, attempted to reconstruct it.
It’s apparently not much like what most
New Zealanders call pikelates,
which are more like English pancakes.
Perhaps it comes from his mother’s
family, who was German, Danish, Swedish,
and Norwegian.)
mix
together:
6 eggs
2 C milk
1/3
C veg. oil
½ C sugar
Add
slowly while beating:
2 C flour
Pour
and cook on griddle abt 375° or medium heat.
Dinners
2 C macaroni noodles
1 can tuna
1 can soup (beefy mushroom (best) or mushroom or other)
Cook
noodles. Mix in tuna and soup.
(The Starving Students’ Cookbook)
1
lb. ground beef
2
slices soft bread, crumbled up
1
(4 oz.) can mushrooms (stems and pieces)
¼ C milk
1
egg
a couple
plops of ketchup
½
pkg. dry onion soup mix (shake well before using)
Preheat
oven to 350°
In large bowl, beat eggs with fork. Add milk and bread crumbs. Stir into mix. Dump in rest of ingredients and stir to mix
well. Dump mixture into oven baking dish
and mold into a loaf. Bake at 350° for
45 min. or till done to your liking. Makes great cold sandwiches next day.
chicken
chicken
bullion
noodles:
4
egg yolks
flour
¼-½
tsp. baking powder
¼-½
tsp. + extra salt
Boil
carcass of chicken or turkey in pressure cooker 20 mintues. Take meat off bones. Save enough water for soup. Chicken bullion may be needed. Add broth, bullion, some salt, and chicken
together and add noodles after.
Noodles: Mix some flour, about 4 egg yolks, salt,
baking powder in a bowl. Mix until not sticky in hands. (When cut, noodles will come
apart easily if enough flour has been used.)
Roll out like pie crust and roll up.
Chop into strips ¼-inch wide & cut those in half. Add to soup mixture.
1
lb. beef stew meat, cut into 1½-inch cubes
½ C flour
1 T oil
¼
tsp. pepper
½ tsp.
salt
1
tsp. sugar
6
carrots, peeled and sliced
1
C sliced celery
6
potatoes, peeled and cut
6 C water
1
tsp. granulated beef bullion
2
packets onion soup mix
Coat
meat with flour; put rest of flour aside.
Heat oil in skillet and brown meat. Combine in pot, beef, boullion,
pepper, salt, vegetables, add water. Cover
and cook on low heat for several hours. Add
rest of flour to thicken and cook on high for 10-15minutes.
1 Chicken breast
4 tortilla shells
cheese
refried
beans
spices
(to taste): (Roya’s measurements)
cumin 35
shakes
onion
powder 3 shakes
garlic
powder 5 shakes
seasoned
salt 9 shakes
chili
powder 6 shakes
red pepper
3 shakes
pepper 35
shakes
salt 40
shakes
paprika 2
shakes
Boil
chicken breast until ready (chicken will fall apart), add spices to taste,
boiling out water (not dumping it out).
Smear some beans on tortilla, put chicken on, grate some cheese and add
to taste, heat in oven or microwave, put second shell on top. Cut in quarters.
Ghormehsabsie
This recipe comes from Roya’s
grandmother (father’s mother), who is from
1 can kidney beans w/juice
1½
lbs. stew meat (or chicken with 2 C chicken broth made from boullion)
3 bunches parsley (1 lb?)
4 bunches cilantro (1.5 lb?)
1 leek
3 bunches green onions
1 tsp salt
2-3
T vegetable oil
2 tsp tumeric
½ tsp pepper
1
grated lemon rind + juice from lemon
1
grated lime rind + juice from lime (some people prefer more)
Basmati
rice (soak 8 hrs at least)
Boil
stew meat 2 hrs w/salt. Wash veggies 2-3 times. Cut small (but not so small it turns to
mush!). Drain well. Fry veggies in oil. Put stew meat in pan with 2½ cups of the
broth (water over veggies abt. ½ inch). Add tumeric, lemon
juice + rind, pepper, a little salt, if needed.
Can use chicken instead of beef, if desire.
Soak
Basmati rice overnight in water.
Drain. Put in rice cooker or cook
as with other rice.
Variation
(faster, though not as good as fresh):
pkg. of dried leek (2 oz.) and dried parsley (4 oz.), pre-soaked in
water.
spaghetti
2 cans tomato sauce
½
can olives (6 oz.)
1 can mushrooms (4 oz.)
3 shakes onion powder
4 shakes garlic powder
3 shakes garlic salt
3 shakes oregano
31
shakes salt (small shaker w/6 holes)
31
shakes black pepper (big shaker w/16 holes)
16
shakes basil
Cook
spaghetti according to package directions.
Mix other ingredients together in a pan and cook. Add a little parmesan cheese, if desired.
7.5
oz. ricotta
6
oz. (¾ C) grated mozarella cheese
1
egg
2
tsp. chopped dried parsley
2
small pinches oregano
16-30
shakes dried basil
4
shakes Italian Seasoning
¼
slightly rounded tsp. salt
spaghetti
sauce:
32
oz. or 4 cans tomato sauce
3
shakes onion powder
4
shakes garlic powder
a
couple shakes garlic salt
20
shakes salt
20
shakes black pepper
12 oz. -ini and -oni (and -oli) as you like. Best
is Trio Italiano by American Beauty (rotini-mostaccioli-shells mixture) (also macaroni,
rigatoni, mostaccioli (like mini-manicotti)). Another good mix is 8 oz. macaroni 2 oz. ditalini (salad noodles).
Preheat
oven to 375°. Boil noodles
½ time of package directions. In
medium bowl, combine ricotta, ½ of mozarella, egg,
herbs, and salt. Mix well. Then make spaghetti sauce. Add pasta to cheese mix. Pour ½ of spaghetti sauce in 9x13 baking
dish. Pour in cheese-pasta mix, spread
around. Pour rest of spaghetti sauce on
top and put rest of mozarella cheese on top. Bake 20 min.
1 T garlic powder
1 T minced onion
1 T powdered onion
1 T lemon
pepper
1 T dried
parsley
1 T dried
dill
4 T sugar (or 2 T for more tart flavor)
1 tsp. salt
1 tsp. pepper
Mix
these in a bowl. This will make 2
bottles of salad dressing. Use half of
this mix in one bottle and save the rest for next time. In the bottle pour:
¾ C canola/olive oil
½ C rice vinegar
1 T lemon juice
½ C water
Add
½ of the dry mix to the bottle. Shake
and keep in refrigerator. When this
bottle is used, repeat the liquids and remainder of the dry mix.
(for 6)
12
potatoes, small red (2 per person)
7
boiled eggs (6 of them go in the salad, the other one should be sliced and put
on top w/paprika on it)
Dressing:
½ C milk
4
T miracle whip (or as desired)
chopped
olives (optional)
chopped
celery (optional)
grated
onion (amount not sure)
2-4
T sweet pickle relish
2 T mustard
salt
(to taste)
pepper
(to taste)
Boil
potatoes on medium heat til toothpick can be easily
inserted. Cool them in cold water until warm. Boil eggs on medium heat and cool
them completely also. Cut potatoes into small chunks. Mix dressing up and mix in with potatoes and
eggs.
½ part Welch's peach/white grape
½ part orange juice
Mix.
48
oz. Welch’s 100% pure concord grape juice
32
oz. Ocean Spray Cran-blueberry juice
Mix.
*Taken from Better Homes and
Gardens cookbook. The pumpkin pie recipe
has been altered.
**Taken from the back of a
Tollhouse chocolate chip bag, though altered.