Ingredients
4 Tbl flour
4 Tbl pineapple juice
4 (8 oz) cans pineapple, drained for one hour
1 ½ cups cheddar cheese, grated
¾ cup brown sugar
1 roll Ritz crackers, crushed
1 stick butter, melted
Directions
Add pineapple juice to the flour and make a paste. Add to pineapple. Add the sugar and cheese. Put in a 9 x 13 baking dish. Combine the crackers and the butter to make the topping. Put on top of the mixture in the baking pan. Bake at 350 degrees for 60 to 90 minutes or until golden brown.
Ingredients
1 jar marshmallow fluff
8 oz cream cheese, softened
1 tsp vanilla
Directions
Cream together the fluff and cream cheese. Add the vanilla and mix well. Serve with cut up fruit: bananas, apples, grapes, strawberries, melon, etc.
Using a microwave really speeds this recipe up. Having Peter peel the apples makes it effortless. Once you try this, jarred applesauce just won’t ever do.
Ingredients
2 Macintosh apples, cored, peeled, and sliced
2 Granny Smith apples, cored, peeled, and sliced
1 cup water
½ Tbl lemon juice
½ cup sugar
½ tsp cinnamon
Directions
Mix the sugar and cinnamon together. Set aside. Mix the peeled, sliced apples, water and lemon juice in a bowl. Add the cinnamon and sugar mixture. Microwave for five minutes. Stir. Cook for five more minutes. Continue to cook in five-minute intervals until apples are tender. Use a potato masher on the apples until they reach a desired texture.
This recipe came from Rose Coughlan, Nana Betty’s best friend’s mother and neighbor when they lived in Bogota, New Jersey. Robin ended up making this dish for many holiday gatherings.
Ingredients
1 (3 oz) package orange Jell-O
1 ¼ cups boiling water or orange juice
1 can mandarin oranges, drained
½ cup mayonnaise
1 (3 oz) package cream cheese
¼ cup chopped nuts
¼ tsp nutmeg
¼ tsp cinnamon
Directions
Dissolve Jell-O in boiling water or juice. Chill until slightly thickened. Place oranges in mold and just cover with Jell-O. Chill until set. Reserve the remainder of Jell-O and do not allow to set. Mix together the mayonnaise, cream cheese, chopped nuts and spices. When Jell-O is set, add the cream cheese mixture and then the remainder of the Jell-O. Chill and serve.
Ingredients
1 (16 oz) can jellied cranberry sauce
1 (16 oz) can pitted dark sweet cherries
1 (10 ½ oz) can crushed pineapple in juice
1 box cherry Jell-O
2 cups water or cranberry juice, boiling
1 cup pecans, chopped
Directions
Melt the cranberry sauce over low heat. Cut cherries into pieces and add to sauce. Stir in pineapple and juice. Remove from heat. In a medium bowl pour boiling water or cranberry juice over Jell-O powder. Stir to dissolve. Add Jell-O mixture to cranberry mixture and stir. Stir in pecans. Pour into a 9 x 13 dish and chill.
Ingredients
1 package cranberries
2 cups sugar
1 can crushed pineapple
1 large package Jell-O, strawberry, orange or cherry
1 package of Ocean Spray cranberry relish
1 tsp cloves
1 tsp cinnamon
Directions
Cook the cranberries and sugar in just enough water to liquefy sugar. Cranberries will stop “popping” when done. Mix all the remaining ingredients with the cranberry-sugar mixture. Refrigerate for several hours. Add more Jell-O or plain gelatin if relish does not seem to be setting up. You may freeze.
Traditionally, stewed tomatoes would be served alongside this dish.
Ingredients
1 ½ cups dry elbow macaroni
2 Tbl butter
4 ½ Tbl flour
¼ tsp dry mustard
salt and pepper
2 cups milk
¾ tsp Worcestershire sauce
½ small onion, grated
8 oz sharp cheddar cheese, shredded
3 Tbl breadcrumbs
1 ½ Tbl butter, melted
Directions
Cook macaroni according to directions on package. Drain and put in a greased 2-quart casserole. Melt butter and blend in flour, dry mustard, salt and pepper. Remove from heat and add milk gradually. Cool until thickened, stirring constantly. Add Worcestershire sauce, onion and cheese. Stir until cheese melts and pour over macaroni. Sprinkle with breadcrumbs mixed with melted butter. Bake at 375 degrees for 30 minutes.
Ingredients
½ lb bacon, cut into small pieces
2 cloves garlic, crushed
3 eggs
½ pint heavy cream
fresh parsley, chopped fine
1 package linguine pasta
½ cup freshly grated Parmesan cheese
salt and pepper to taste
Directions
Sauté bacon and add crushed garlic. Be careful not to burn garlic. Remove from fat. Beat three eggs, add cream and parsley and heat in a saucepan very slowly. Cook pasta according to directions. Drain. Toss with cream mixture, bacon, and cheese. Season with salt and pepper. Serve immediately.
This is one of the first meals I cooked for Ken when we were dating. I served it with the Sundried Tomato Caesar Salad after Ken’s first day working for Sprint in 2000.
Ingredients
1 (7 oz) package spaghetti
½ lb. bulk Italian sausage or spicy turkey sausage, removed from casing
2 eggs
¾ cup shredded Parmesan cheese
1 ½ tsp Italian seasoning
1 ½ cup (6 oz) shredded mozzarella cheese
1 cup ricotta cheese
2 Tbl milk
¾ cup spaghetti sauce
1 small green bell pepper, coarsely chopped (optional)
Directions
Heat oven to 350 degrees. Grease a deep-dish pie plate. Cook and drain spaghetti as directed on the package. Cook sausage in a skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Beat eggs in a large bowl with fork. Stir in ½ cup of the Parmesan cheese and the Italian seasoning. Mix together the egg mixture and spaghetti. Spread into the pie plate. Mix one cup of the mozzarella cheese, the ricotta cheese and the milk. Spread over the spaghetti mixture to within one inch of the edge. Spread with spaghetti sauce to within ¼ inch of edge of ricotta mixture. Top with the sausage, bell pepper and the remaining Parmesan and mozzarella cheeses. Bake for 25 to 30 minutes or until cheese begins to brown.
Ingredients
10 uncooked lasagna noodles
1 lb boneless, skinless chicken breasts
1 (14 ½ oz) can diced tomatoes, undrained
1 (12 oz) can tomato paste
1 ½ cups sliced fresh mushrooms
¼ cup chopped onion
1 Tbl dried basil
1 ¾ tsp salt, divided
1/8 tsp garlic powder
3 cups 2 % small curd cottage cheese
½ cup egg substitute
½ cup grated Parmesan
1/3 cup minced fresh parsley
½ tsp pepper
2 cups (8 oz) shredded part-skim mozzarella
Directions
Cook noodles according to package directions. Meanwhile broil chicken six inches from heat until juices run clear; let stand 15 minutes to cool. Shred chicken with two forks. Drain noodles; set aside. In a large skillet, combine the shredded chicken and the next seven ingredients (through garlic powder, but only using ¾ tsp salt). Bring to a boil. Reduce heat; cover and simmer for 25 to 35 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan, parsley and remaining salt and pepper. In a 13 x 9 baking dish sprayed with nonstick cooking spray, place half the noodles, overlapping them. Layer with half the cheese mixture, half the chicken mixture and half the mozzarella. Repeat layers. Cover and bake at 375 degrees for 25 to 30 minutes or until bubbly. Uncover and bake five minutes longer. Let stand 15 minutes before cutting.
a little of each 