Special K Squares

1. Bring 3/4 cup sugar and 3/4 cup syrup just bring to boil.

2. Add 1 cup peanut butter and 1 tsp. vanilla.

3. In bowl measure 6 cups “Special K” or Rice Krispies.  Add above mixture.  
4. Put into greased 9 x 13 inch pan.

Melt:  6 oz. pkg. chocolate chips

         6 oz. pkg. butterscotch chips

Pour over above squares.

Bubbat (Mennonite Chicken Dressing)

1 cup flour
1.5 tsp baking powder
1/2 tsp salt
2 Tbsp shortening, melted
1 egg
1/3 cup milk
1 cup raisins
2 Tbsp sugar, if desired

Mix dry ingredients; add beaten egg, shortening and milk. Mix well and add raisins. Bake in 350 deg F oven for 20 minutes or use as a filling in chicken or turkey.

Mom's Carrot Oatmeal Muffins

Preheat oven to 375 deg. F

1 and 1/3 cups flour

1 cup oatmeal

1 tsp. baking powder

1/2 tsp. Baking soda

1 tsp. Cinnamon

1/2 cup brown sugar, packed (I use 1/4 cup)

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3/4 cup finely shredded carrots, packed

1/2 cup raisins

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1/2 cup milk

1 beaten egg

1/3 cup melted butter

1 tsp. vanilla

Grease muffin cups or spray with Pam.

In a large mixing bowl, combine the flour and oatmeal.

Sprinkle the baking powder, baking soda, and cinnamon on top.  Mix them thoroughly.

Add the shredded carrots and raisins.  Mix thoroughly.

In a separate bowl, combine the milk, beaten egg, melted butter, and vanilla.  Stir till well combined.  Add to flour mixture.  Stir just until dry ingredients are moistened.

Fill muffin cups 3/4 full.

Bake at 375 deg. for 20-25 mins.

Mom's Fruit Platz (Coffee Cake)

Base:
1-1/2 cups all-purpose flour
1 Tbsp baking powder
1 tsp sugar
1/2 cup butter
3/4 cup (approx) light cream or whole milk

Spread in a 9 x 9 pan.

Spread 4 cups fruit on top of the base, then sprinkle with crumbs (ruebel).

Ruebel:
1 cup sugar
1/2 cup flour
3 Tbsp butter
2 to 2-1/2 Tbsp cream

Rub in the butter until it makes crumbs. Sprinkle over top the fruit.
Bake at 350 deg F for 30-45 minutes.

Mom's Meatbuns

Meatbun Dough for the bread machine:

1/2 Tbsp yeast
2-1/3 Tbsp sugar
3/4 cup water
1/2 cup mashed potatoes
1/4 cup butter or shortening
3-1/2 to 3-3/4 cups flour
1 egg
3/4 tsp salt

Filling:
Fry onions and garlic. Then take either beef broth thickened with flour and water or 1 can gravy (284 mL) and add to ground cooked roast or cooked ground meat. Mix together.

To form buns:
Pinch off balls of dough about the size of a small egg.
Flatten dough in the palm of your hand into about a 3-inch circle.
Place a spoonful of filling on the centre.
Bring the edges of the dough up and around the filling and pinch together tightly to seal edges.
Place pinched side down on a greased baking sheet.
Cover and allow to rise in a warm place.
Bake at 375 deg F for about 20 minutes or until golden. 

Mom's Apple Cinnamon Muffins

Temp: 375^oF      Time: 25 minutes

1 cup whole wheat flour

1 cup white flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch each of salt, nutmeg, allspice, and ginger
1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
1/2 cup low-fat yogurt
1 cup unsweetened apple sauce

Topping:

2 Tbsp brown sugar

1/4 tsp cinnamon
2 Tbsp finely chopped pecans

In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, nutmeg, allspice and ginger.  In a large bowl, combine oil, sugar, egg, yogurt, and applesauce.  Add dry ingredients to wet ingredients and combine until just blended.  Spoon batter into 12 non-stick, oiled, or paper lined muffin cups.  Combine ingredients for topping and sprinkle over muffins.  Bake. 

Mom's Rhubarb Muffins

Temp: 400^oF                Time: 20 minutes

1 cup brown sugar

1 egg
1/4 cup oil
2 tsp. vanilla
1 cup buttermilk
1-1/2 cups diced rhubarb (use food processor)
1/2 cup chopped walnuts
2-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Combine brown sugar, oil and egg and beat until blended.  Stir in the buttermilk, vanilla, rhubarb and walnuts.

Sift the flour, baking powder, baking soda and salt.  Add the dry ingredients to the wet ingredients all at once and mix until just moistened.  Fill greased muffin tins 2/3 full and bake.

Makes 18.

Mom's Singapore Chicken

Temp: 325 deg F (160 deg C)  

3 lb chicken, cut up 
Flour, salt and pepper

Sauce: 
1/4 cup brown sugar 
1/4 cup bottled chili sauce (such as Heinz) 
1/4 cup vinegar 
1/4 cup water 
1/4 cup Ketchup 
1 small clove garlic, minced or pressed (or good pinch garlic powder) 
1/2 tsp salt 
1 tsp liquid red pepper seasoning (such as Tabasco or Louisiana hot sauce) 

Trim and remove extra skin and fat from chicken. If using legs, cut at the joint in two pieces.

In a pie plate, combine 1/2 cup flour with salt and pepper, and other seasonings, if you wish. Coat chicken pieces with seasoned flour. Arrange in shallow 9 x 13 pan and bake for 45 minutes.

Combine sauce ingredients and set aside. Drain fat from cooked chicken pieces, pour sauce over chicken in baking dish. Return to oven and bake for another 45 minutes, basting 2-3 times with sauce.

NOTE: If you like a lot of sauce, double the ingredients but cook the extras in a separate dish so the baked chicken can develop a golden crusty coating.

Mom's Fruit Crisp

Temp: 350 deg F   Time: 30-35 minutes

TOPPING
1 cup quick oats, uncooked
1/2 cup firmly packed brown sugar
1/3 cup oil (or melted butter)
2 Tbsp flour

FILLING
A mixture of fruit, fresh or frozen or one kind if you prefer, enough to fill an 8 x 8 pan 3/4 of the way full. Add sugar and/or cinnamon to taste, if you prefer.

In a medium bowl, combine topping ingredients. Add fruit to 8 x 8 baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender. If using frozen fruit, it may take longer in the oven.

Broken Glass Dessert

Graham Wafer Crust
1-1/2 cups (18 wafers) graham wafer crumbs
1/3 cup sugar
1/3 cup butter, melted
1 tsp cinnamon

Filling
1 (3 oz) pkg red jelly powder
1 (3 oz) pkg lime jelly powder
1 (3 oz) pkg lemon jelly powder
4-1/2 cups hot water, divided
1 pint whipping cream
1/2 cup sugar
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup hot water
1/4 cup pineapple juice

To make crust, combine ingredients; press into 9 x 13 inch pan. Chill.

To make filling, dissolve each jelly powder in 1-1/2 cups hot water. Pour into separate pans; chill. Cut into 1/2 inch cubes. Whip cream, add sugar. Soften gelatin in a 1/2 cup cold water, dissolve in the 1/2 cup hot water; add pineapple juice. When cool, combine with the whipped cream.

Add whipped cream-gelatin mixture to jelly cubes. Pour into chilled crust; chill.

Mom's Plumi Moos

4 quarts water

3 cups mixed dried fruits (combination of raisins, prunes, dried apricots,pears, apples, peaches, any or all of them)

1 pkg cherry jello

1 1/2 cups sugar

4 Tbsp cornstarch

Cook fruit in water until very well done. Now mix sugar with cornstarch and enough water to make thin paste. Let it cook for a few minutes to take away the starchy taste. Then take from stove and add cherry jello.

Optional: Can add either a tin of canned cherries, added when you add the sugar and cornstarch, or include dried cherries in the dried fruit.

Mom's Blueberry Buckle

Temp: 375 deg F Time: 45-50 minutes

Mix until well blended:
3/4 cup sugar
1/4 cup vegetable shortening
2 eggs
1/2 cup milk

Stir in:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Fold in:
1 1/2 cup blueberries

Spread batter in greased 9 inch square pan.

Combine and mix with fingers:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup soft butter or margarine

Spread over batter. Bake until top springs back when lightly touched.

Mom's Potato Puff Rolls for the Bread Machine

Temp: 350 deg F Time: 15 minutes

 

1 egg

1/2 cup mashed potatoes

1-1/4 cups milk (or use water and add up to 1/2 cup instant milk powder)

1/4 cup shortening (or vegetable oil)

1/4 cup sugar

1 tsp. salt

1 pkg active dry yeast (2-1/4 tsp.)

4 to 4-1/2 cups all-purpose flour (or a combination of white and whole wheat...

2 cups of each, or 2 cups multigrain flour instead of the whole wheat, or any variations you like)

 

Mom's Apricot Chicken

Temp: 350 deg F   Time: 1-1/4  to 1-1/2 hours

3 lb chicken parts, skin removed
1/2 cup Russian salad dressing
1/2 cup apricot jam
1/2 x 1-1/2 oz envelope dry onion soup mix (stir before dividing)
1 tsp curry powder

Arrange chicken pieces in small roaster. Combine next 4 ingredients in bowl. Stir well. Pour over chicken, being sure some is between layers. Cover. Bake until tender. Serves 4 to 6.

Mom's Fish Fillets With Rice

2 lb fish fillets
2 cups chopped onion
1 1/2 cups chopped green pepper
2 Tbsp margarine
1-16 oz can tomato sauce
2 cups chicken broth
2 bay leaves
2 tsp ground oregano
3 cups cooked rice
1 cup cooked green peas
1/4 cup chopped parsley, divided

Cut fillets in 1-1/2" pieces. Season with salt and pepper. Set aside. In large skillet cook onion and green pepper in margarine until soft but not brown. Add tomato sauce, chicken broth, bay leaves, oregano, and 1/2 tsp pepper. Cook 20 minutes. Add fish and cook 10 minutes or until fish flakes easily. Remove bay leaves. Combine rice, peas and 2 Tbsp parsley. Heat, stirring lightly. Form into a border on large serving platter. Spoon fish fillets in the centre. Sprinkle with remaining parsley. Makes 6 servings.

Mom's Salmon Stuffed Sole Fillets

Temp: 400 deg F Time: 15-20 minutes

1/2 lb ground salmon or 1 can (7 oz/198g) of sockeye salmon
1 egg, beaten
1 clove garlic, finely minced
1 tsp dill weed
4, 4oz/125 g sole fillets
2 Tbsp butter
1/2 cup chicken broth
2 tsp lemon juice
1/4 tsp dry mustard
2 Tbsp flour
1/2 cup white wine
1/2 tsp sugar
Dill weed for garnish

In a bowl, combine salmon (if canned, mash very well), egg, garlic and dill weed. Place sole fillet on working surface. Spread fillet with 1/4 of the salmon mixture and roll up jelly roll fashion. Place rolled fillets, seam side down, on a casserole dish. In a saucepan, melt butter, stir in flour and whisk in broth, wine and lemon juice and cook, stirring constantly until a smooth sauce. Add sugar and dry mustard, adjust seasonings to taste. Pour over rolled fillets. Bake until fish flakes easily. Serve with sauce spooned over fillets. Makes 4 servings.

Mom's Stroganoff Meatballs

2 lb ground beef
1 cup bread crumbs
1 cup water
2 tsp salt
1/2 tsp pepper
2 cups water
1 small onion, finely chopped
1/4 cup beef bouillion powder
1 tsp salt
1/4 tsp pepper
1/4 cup cornstarch
1/4 cup water
10 oz canned sliced mushrooms, drained
10 oz cream of mushroom soup
2 tsp parsley flakes
1/4 tsp paprika
2 cups sour cream

In a large bowl mix beef, crumbs, first amount of water, salt and pepper. Shaped into about 40 meatballs. Put on cookie sheet with sides. Bake in 425 deg F oven for 15 minutes. Pile into casserole dish. In medium saucepan, combine second amount of water, onion, and soup powder, second amount of salt and pepper. Bring to a boil. In a small bowl, stir cornstarch into third amount of water. Pour into boiling liquid, stirring until thickened. Stir in mushrooms, soup, parsley, paprika, and sour cream. If too thick, stir in a bit of water. Pour over meatballs. Cover. Bake in 350 deg F oven for 25-30 minutes until heated through. Serves 6.

Mom's Sweet and Sour Meatballs

Meatballs – Temp: 350 deg F (180 deg C)  Time: Approx. 20 minutes

1 1/4 lb ground beef
3/4 cup oats or bread crumbs
1/2 cup milk
1 egg
1/2 tsp onion salt
1/2 tsp garlic powder

Mix together and form meatballs.  Bake.

Sauce: 
1/2 cup sugar
1/2 cup brown sugar
3/4 cup pineapple juice
1/2 cup water
2-3 Tbsp cornstarch, dissolved in water
3/4 cup vinegar
1 tsp paprika
1/2 tsp salt

Cook and stir 5 minutes until clear.  Add meatballs and simmer 30 minutes.
 
Add and simmer 10 minutes more:
1 cup pineapple chunks

Mom's Meat Loaf

Temp: 350 deg F (180 deg C) Time: 60 minutes

2 lb ground beef
2 eggs, beaten
1 1/2 cups bread crumbs
3/4 cup ketchup
1/2 cup warm water
1 pkg dry onion soup mix

Combine all ingredients and mix thoroughly. Place in loaf pan and bake.

Mom's Baked Lasagne

Temp: 375 deg F (190 deg C)  Time: 30 minutes

1 lb ground beef
1 clove garlic, minced
1 Tbsp parsley flakes
1 Tbsp basil
1 1/2 tsp salt
1-1 pound can (2 cups) tomatoes, pureed
2-6 oz cans (1 1/3 cups) tomato paste

Brown meat slowly; spoon off excess fat.  Add next 6 ingredients.  Simmer uncovered for 30 minutes to blend flavours, stirring occasionally.
Cook 10-12 lasagne noodles in boiling salted water until tender; drain; rinse in cold water.

3 cups cottage cheese
2 beaten eggs
1 tsp salt
1/2 tsp pepper
2 Tbsp parsley flakes
1/2 cup Parmesan cheese
Mozarella cheese, grated

Combine cottage cheese with eggs, seasonings, and Parmesan cheese.
Place half the noodles in 9 x 13 baking dish; spread half the cottage cheese mixture over; add half the Mozarella cheese and half the meat sauce.  Repeat layers.
Bake.  Let stand for 10-15 minutes before cutting into squares – filling will set slightly.