FAVORITE RECIPES Gathered from the Kitchens of Galveston County Senior Services Participants 2020
Our Favorite Recipes
Breakfast……………………………………………………….....6 Allen’s Corn Fritter’s………………………………………….....7 Entrèes……………………………………………………………..8 Maria’s Santa Fe Corn and Chicken Stew…………………..9 Maria’s Zucchini Scoops……………………………………....10 Gary’s Ravioli Lasagna………………………………………….11 Cynthia’s Sunny San Leon Meatloaf………………………...12
Kay’s Veggie Pizza………………………………………………..13 Mary’s Easy Pot Roast…………………………………………..14 Mary’s Spicy 2 Bean Chili……………………………………...15 Lillian’s Chicken and Rice Casserole………………………..16 Carolyn’s Pork BBQ Sandwich……………………………...17 Jo’s Shrimp Casserole…………………….…………………....18 Marva’s Crab Stew……………………………………………....19 Adeline’s Chicken & Sausage Gumbo……………..………..20 Liz’s Leftover Turkey Soup……………………………………..21 Lil’s Chicken Spaghetti………………………………………….22 Inez’s Shrimp Etouffee…………………………………………..23 Lil’s Pepper Bell………………………………………………..…24
Contents Marilyn’s Pecan Chicken Salad……………………………….25 Sides………………………………………………………………..26 Carolyn’s Southern Potato Salad…………………………..…27 Maria’s Cranberry-Orange Sauced Sweet Potatoes……....28 Maria’s Homemade Whole Berry Cranberry Sauce……….29 Lillian’s Potet Klub (Potato Dumplings)……………………..30 Lillian’s Popcorn Salad………………………………………....31
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Verdie’s Sweet Potato Hash………………………………………....32 Dorace’s Potato Soup………………………………………………….33 Lil’s Lefse (Mom’s Favorite Recipe) ………………………………..34 Desserts & Snacks……………………………………………………35 Maria’s Pecan Pie……………………………………………………...36 Bonnie’s (Grandma’s Surprise) Homemade Peanut Brittle…..37
Bonnie’s Spicy Deviled Walnuts………………………………...... 38
Pat’s Cool Fruit Pies…………………………………………………..39 Martha’s 5 Flavor Pound Cake……………………………………..40 Lillian’s No Crust Coconut Pie……………………………………...41 Lillian’s Buttermilk Pie……………………………………………….42 Bertha’s Sour Cream 5 Flavor Pound Cake……………………..43 Mary’s Party Mix……………………………………………………….44 Carmen’s Jell-O Salad………………………………………………..45 Carmen’s Hyrtha’s Cookies………………………………………….46 Jewel’s Buttermilk Pecan Pie……………………………………….47 Liz’s Lorene’s Sweetheart Yam Cake………………………………48 Liz’s Pumpkin Cookies……………………………………………….49
Rosa’s Pineapple Zucchini Bread……………………………….....50 Contents Marilyn’s Classic Pecan Pie…………………………………………51 Liz’s Holiday Cheeseball……………………………………….…….52 Lil’s Chex Mix………………………………………………………….53 Marilyn’s Icebox Lemon Pie………………………………………...54 Marilyn’s Pink Salad……………………………………………..…..55 Inez’s 7 Up Pound Cake………………………………………….....56 Dorace’s Pumpkin Bread…………………………………………....57
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Dorace’s Apple Dump Cake…………………………………...... …58 Dorace’s Case Ole Green Sauce…………………………………….59 Dorace’s Sour Cream Pound Cake………………………………...60 Dorace’s Biscuits……………………………………………………....61 Betty’s Strawberry Banana Salad…………………………….…....62 Liz’s Pumpkin Cake…………………………………………….……..63 Drinks…………………………………………………………………...64 Mary’s Firecracker Punch……………………………………………65 Mary’s Cool-Aid Fizzy………………………………………………...66 Rosa’s Pineapple punch…………………………………………...... 67
Contents
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INTRODUCTION
Gathered from the Kitchens of Galveston County Senior Services Participants
“Our Favorite Recipes”
A collection of recipes from participants of:
Bayside Community Center
Dickinson Community Center
Wayne Johnson Community Center
Inside this first edition, you will find everything from Popcorn Salad to Zucchini Scoops to Easy Pot Roast and even a few sweet treats like Sour Cream 5 Flavor Pound Cake and Classic Pecan Pie.
We hope this cook book inspires you to get in the kitchen, and try new dishes and share them with your friends and family.
Enjoy!
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Breakfast
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Allen’s… Recipe submitted by Allen B. of Bayside Community CORN FRITTERS Center
Ingredients Directions
1 egg 1. Mix until batter is lump free (Add water to
2 cups pancake mix adjust batter).
1 cup crushed 2. Use butter in pan or skillet on both sides
cream corn before flipping, for sweet/salty taste.
¼ cup milk 3. Fry on medium heat until pin holes appear, about 3 minutes.
4. Flip and brown about 3 minutes.
Recipe should make 10-12 Pancakes.
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Entrées
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Maria’s… Recipe submitted by Maria SANTA FE CORN AND A. of Bayside Community Center CHICKEN STEW
Ingredients Directions
1 Tbsp. olive oil 1 lb. boneless skinless 1. Heat oil in a 10-in skillet over medium-high chicken breast (cut heat, and add chicken: brown slightly (with into 1 inch pieces or pan juices). whole skinless chicken legs) 2. Add chicken to slow cooker, and add onion, broth, tomato sauce, cayenne, corn, 1 medium onion, potatoes, and red pepper. Top with beans. chopped 3. Cover and cook 3-4 hours on slow. 1 cup vegetable broth
1 (8oz) can tomato sauce
¼ tsp. cayenne pepper 1 (15oz) can corn, undrained 3 medium potatoes, peeled and cubed 1 small red pepper, chopped 2 (15oz) cans Bush’s seasoned recipe black beans, drained
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Maria’s… Recipe submitted by Maria A. of Bayside ZUCHINNI SCOOPS Community Center
Ingredients Directions
Ground turkey Zucchini 1. Cook ground turkey as specified on package Pasta Sauce (always cook to well done 165°F as measured Mozzarella Cheese by a meat thermometer). 2. Cut zucchini’s in half and bake in oven at
350°F until cooked. 3. Mound cooked ground turkey into scooped out, baked zucchini halves. 4. Top with pasta sauce and mozzarella cheese and bake until cheese is melted.
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Gary’s… Recipe submitted by Gary S. of Bayside Community RAVIOLI LASAGNA Center
Ingredients Directions
1 lb. ground beef 1. In a large skillet, cook beef over medium 1 jar (28oz.) spaghetti heat until no longer pink, drain. sauce 2. In a greased 2 ½ quart baking dish, layer a 1 package (25oz.) third of the spaghetti sauce, half of the frozen sausage ravioli and beef and ½ cup cheese, repeat Beef or cheese ravioli the layers. Top with remaining sauce and 1 ½ cup shredded cheese. part –skim mozzarella 3. Cover with foil and bake at 400°F until cheese heated through (40-45 minutes). If desired, Minced fresh basil, optional top with basil to serve.
Note: I mixed the spaghetti sauce to the beef after it was browned, and I made 3 layers instead of 2, with 15 ravioli for each layer. I used a 13 x 9 inch baking dish. I also added more mozzarella than called for.
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Cynthia’s… Recipe submitted by SUNNY SAN LEON Cynthia T. of Bayside MEATLOAF Community Center
Ingredients Directions
2/3 cup milk 1. Add milk and bread crumbs to eggs. ½ cup bread crumbs 2. Let mixture set up 5 minutes. 1 egg, beaten 3. Add meat, onions, and seasonings and form 1 lb. ground meat into a loaf. 3 Tbsp. grated onion 4. Place in a greased loaf pan. 3/4 tsp. salt 5. Mix together the ingredients to make sauce. 1/4 tsp. sage 6. Pour sauce over meat loaf and bake at 350°F for one hour. Dash of pepper
Sauce 3 Tbsp. brown sugar 1/4 cup ketchup ¼ tsp. nutmeg 2 Tsp. yellow mustard
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Kay’s Recipe submitted by Kay A. of Bayside Community VEGGIE PIZZA Center
Ingredients Directions
2 cans - Crescent Rolls 1. Bake rolls for crust per package 8 oz. –Cream Cheese instructions. 1 pack- Hidden 2. Mix Cheese and Seasoning put on Crust. Valley-Fiesta 3. Add-Chop-Broccoli -Purple Onion, Grated Seasoning Carrot, Celery, Red Pepper, Sliced Olives.
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Mary’s… Recipe submitted by Mary W. of Wayne Johnson EASY POT ROAST Community Center
Ingredients Directions
3-4 lb- Pot Roast of 1. Place meat on foil. Beef 2. Place onions on meat. 1 medium- onion, 3. Cover by sprinkling contents of onion soup chopped mix over meat. 1 ½ oz package- 4. Fold foil over meat to avoid juice from onion soup mix leaking. 1-sheet of heavy aluminum foil 5. Bake in open pan 3-4 hours on medium heat at 350°F. Meat will be brown and juicy.
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Mary’s… Recipe submitted by Mary W. of Wayne Johnson SPICY 2 BEAN CHILI Community Center
Ingredients Directions
1 Tbsp.- Vegetable Oil 1. In sauce pan, heat oil, add garlic, onions, 2- Medium (1 cup) celery and cook until tender (3-4 minutes). onions, chopped 2. Stir in remaining ingredients and cook over 2-Stalks (1 cup) celery, medium high heat until mixture comes to a sliced 1 tsp.- Chopped fresh full boil (10-15 minutes). garlic 3 . Reduce heat and continue cooking for 15 1 cup-Vegetable broth minutes, stirring occasionally. 1-(28 oz) can tomatoes, cut up Preparation time: 20 minutes. 1-(15 oz) can Black beans, rinsed & Cooking time: 28 minutes. drained 1-(15 oz) can Pinto Beans rinsed & drained
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Lillian’s… Recipe submitted by Lillian S. CHICKEN & RICE of Wayne Johnson CASSEROLE Community Center
Ingredients Directions
1 cup- Rice ¾ cup- Sliced celery 1. Preheat oven to 350°F. ¼ cup- Sliced green 2. Prepare rice according to directions. onions 3. Sauté celery, onions, peppers and ¼ cup- Chopped mushrooms in oil. green bell peppers 4. Add remaining ingredients. 8 oz- Fresh sliced 5. Fold in rice. mushrooms (Optional) 6. Pour into an oiled 2 quart baking dish. 2 Tbsp.- Vegetable or 7. Add shredded cheese on top if desired. Olive oil 8. Bake 20-25 minutes. ½ cup- Lite mayo Serves 6 1 can- Cream of chicken soup 2 cups- cooked, cubed chicken
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Carolyn’s… Recipe submitted by Carolyn W. of Wayne
PORK BBQ Johnson Community SANDWHICH Center
Ingredients Directions
1-Shoulder Pork 1. Grill or bake in the oven for 4 hours until Salt tender. Pepper 2. Chop meat up. Add salt and pepper to Red pepper taste. Hamburger buns 3. Add red pepper to taste.
4. Serve on Hamburger buns with coleslaw.
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Jo’s… Recipe submitted by Jo W. of Wayne Johnson SHRIMP CASSEROLE Community Center
Ingredients Directions
1 stick- Butter 1 cup- Chopped 1. Sauté onions and bell peppers in butter for onion 15 minutes. 1 cup- Chopped 2. Add cheddar cheese soup and mushroom celery soup. Stir. 1 can- Cheddar 3. Add shrimp and cooked rice. Stir. cheese soup 4. Pour in a 9x13 pan. 1 can- Mushroom 5. Cook on 350° F for 30 minutes. soup
1 pound- Shrimp (cleaned) 2 cups- Cooked rice Parsley to taste
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Recipe submitted by Marva’s… Marva B. of Wayne
CRAB STEW Johnson Community Center
Ingredients Directions
12-Crabs 1-Bag of Okra 1. Boil crabs until red (about 35 minutes). 1-Bag Shrimp 2. Fry okra until done. 1-Sausage 3. Place okra in pot with crabs. 1- Cut up bell 4. Place cut up sausage in pot. pepper 5. Cook for 20 minutes. 1 can- Tomato paste 6. Add tomato paste and cook 15 minutes. Garlic Powder 7. Add shrimp and cook for an additional 10
Chachere Seasoning minutes. 8. Serve over rice.
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Adeline’s… Recipe submitted by Adeline S. of Wayne
CHICKEN & Johnson Community SAUSAGE GUMBO Center
Ingredients Directions
2 tsp. -Freshly ground 1. In a small bowl, blend together black pepper, black pepper cayenne pepper, Filé powder, garlic powder and salt. 1 ½ tsp. - Cayenne pepper 2. Rub about 4 teaspoons of the spice on the 1 tsp.- Filé powder chicken pieces. 1 tsp. - Garlic powder 3. In a large frying pan, heat oil over medium-high 1 tsp. - Salt heat. Combine flour and 2 teaspoons of the spice 1- Chicken (3 pounds), cut mixture in a plastic bag. Add chicken pieces a few at up a time; shake to coat. Brown chicken in oil on one 1 cup- Vegetable oil side for 2 minutes, then turn and cook for another 3 minutes. Drain on paper towels. ½ cup- Flour ¾ cup- Chopped onion 4. Add remaining flour mixture used for coating to the oil. Reduce heat to medium and cook, stirring ¾ cup- Chopped celery constantly with a whisk, until mixture turns nut ¾ cup- Chopped green bell brown. Add the onion, celery and green pepper to peppers the roux. Remove from heat. 1 ½ quarts- Rich Chicken 5. In a large Dutch oven, bring broth to a boil. Stock Whisk ½ cup of stock into roux mixture. Gradually 1 ¾ cups- Thinly sliced add to remaining broth, stirring with a whisk. Add smoked sausage (andouille sausage. Cook 15 minutes, stirring often. or kielbasa) 1- Bay leaf 6. Add chicken, bay leaf, garlic and pepper sauce. Cook 40 minutes. Remove the chicken and pull meat 2- Garlic cloves, finely from bones; discard bones. Cut chicken into bite- chopped size pieces and return to gumbo. Serve with rice. 2- Tbsp. - Hot pepper sauce Cooked rice
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Liz’s… Recipe submitted by Liz LEFTOVER S. of Dickinson TURKEY SOUP Community Center
Ingredients Directions
1 cup cooked turkey, 1. In large saucepan combine turkey, water diced and rice 1 ½ quart (6 cups) 2. Simmer covered. water 3. Add onions, corn, tomatoes, green pepper, ½ cup uncooked rice carrots and celery to the broth. 4. Simmer covered 30 minutes or until 1 cup onions, vegetables are tender. chopped (2 medium) 5. Serve immediately or freeze for later use. 1 (10 oz.) pkg. frozen
corn 2 tomatoes, chopped
1/2 green pepper 3 medium carrots, sliced 2 stalks celery, sliced
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Lil’s… Recipe submitted by Lil J. CHICKEN of Dickinson Community SPAGHETTI Center
Ingredients Directions
6 Chicken breasts, 1. Cook chicken and save broth. cooked and diced 2. Sauté onions in butter. 2 onions, chopped 3. Cook spaghetti in 1 quart chicken broth 1 can (small) until all broth is absorbed. mushrooms, drain and cut into pieces 4. Add sautéed onions, cubed cheese, soup, 1 stick butter and stir until cheese melts.
1 Quart broth (save 5. Stir in Ro-tel to the cheese mixture and add broth after boiling drain sliced mushrooms, chicken and chicken) add canned broth if needed enough canned broth for very juicy consistency, so that it will not be dry after 1 lb Velveeta cheese backing.
2 Cans original Ro-tel 6. Spray casserole dishes with Pam. Add mixture. Bake covered at 350°F for 1 Can cream of approximately 30 minutes. chicken soup (Makes 2 9x13 casseroles) 1 lb vermicelli spaghetti If you choose to freeze half of the recipe, do not bake before freezing. Later when you thaw before baking, add a can of chicken broth so it will not be dry.
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Inez’s… Recipe submitted by Inez F. of Wayne Johnson SHRIMP ETOUFFEE Community Center Ingredients Directions
6 Tbsp. - Unsalted butter 1. Melt butter in a large Dutch oven set over medium ½ cup- All-purpose flour heat. 4 cups- Chopped onions 2. Add the flour and stir continuously to make a roux. 2 cups- Chopped green bell peppers 3. Stir the roux over medium heat until the color of 2 cups- Chopped celery peanut butter, 5 to 7 minutes. 2 Tbsp. -Minced garlic 4. Add the onions, bell peppers, celery and garlic to the 1 can (14.5 oz) - Diced tomatoes roux, and cook, stirring often, for 10 minutes. 2- Bay leaves 5. Add the tomatoes to the pot and season with the 2 tsp. - Salt bay leaves, salt, cayenne and 1 Tbsp. of Essence ½ tsp. - Cayenne pepper Seasoning. 2 Tbsp. - Essence Creole seasoning (recipe to follow) 6. Cook the tomatoes for 2-3 minutes and then whisk 1 quart- shrimp stock in shrimp stock. 3 pounds- Medium shrimp (21- 7. Bring the mixture to a boil, and reduce to a simmer. 25 count per pound) peeled and deveined 8. Cook the etouffee, stirring occasionally, for 45 ¼ cup- chopped parsley leaves minutes. Steamed white rice, for serving 9. Season the shrimp with the remaining Tbsp. of ½ cup thinly sliced green onion essence seasoning and add them to the pot, stirring tops, for garnish to evenly distribute. Essence Creole Seasoning: 2 ½ Tbsp. - Paprika 10. Cook the shrimp for 5-7 minutes, or until they are 2 Tbsp. -Salt cooked through. 2 Tbsp. -Garlic Powder 11. Add the chopped parsley to the pot and stir to 1 Tbsp. - Black pepper combine. 1 Tbsp. - Onion powder 12. Serve immediately over steamed white rice and 1 Tbsp. - Cayenne pepper garnish with sliced green onion tops. 1 Tbsp. - Dried oregano 1 Tbsp. - Dried thyme
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Lil’s… Recipe submitted by Lil J. of Dickinson Community PEPPER BELL Center
Ingredients Directions
3-8oz pkgs. Cream cheese 1. Mix together and form a ball. 2 sticks 2. Butter and pepper bowl. butter/margarine 3. Place cheeseball in bowl. ½ cup Parmesan 4. Pepper cheeseball. cheese (shredded or 5. Refrigerate. grated) 6. Serve with pretzels. Pepper
2 pkgs. Dry Ranch dressing mix
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Marilyn’s… Recipe submitted by PECAN CHICKEN Marilyn C. of Dickinson SALAD Community Center
Ingredients Directions 6 cups water or low 1. Add water or broth to a medium pot. sodium vegetable 2. Cut 2 celery stalks into 4 pieces and add to broth pot along with onion pieces and fresh 3 large celery stalks, pepper, to taste. divided 3. Add the chicken breast and ring water or 1 onion, peeled and broth to a boil. Turn heat down and cut into 4 piece simmer for about 20 minutes or until 1/8 teaspoon pepper, chicken is cooked and no longer pink plus additional to inside. Once cooked, remove chicken to a taste plate and chill in the refrigerator while 1 ¼ pounds boneless, skinless chicken making the rest of the salad. 4. Chop the remaining two stalks of celery breast ¾ cup toasted pecan into small and add to a large bowl. Add pieces the pecans, grapes and dill. Add the ¾ cup red grapes, cut mayonnaise and mustard. in half 5. Remove the chilled chicken from the 1 tablespoon chopped refrigerator and shred into small pieces, fresh dill (optional) adding it to the rest of the ingredients in ½ cup light or regular the bowl. mayonnaise 6. Mix until well combined. Add salt and 1 tablespoon Dijon pepper to taste. Refrigerate until ready to mustard serve. Salad tastes even better when it has ¼ teaspoon salt, or to time to sit in the refrigerator for a few taste hours or overnight. Serves 4
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Sides
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Carolyn’s… Recipe submitted by Carolyn SOUTHERN POTATO W. of Wayne Johnson Community Center SALAD
N
Ingredients Directions
4- Eggs (you can use as much or little as 1. Boil your potatoes or cook in microwave. you like) 2. Peel and cube potatoes to desired size. 8-Potatoes 3. Add all ingredients to bowl, stir and chill to 1 Tbsp. - Mustard 4. taste. Pickle Relish 5. Both served with Sweet Tea or Lemonade of 1 Tbsp. - Mayonnaise your choice. or more (creamy) 1- Celery (Chopped) or celery seeds
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Recipe submitted by Maria’s… Maria A. of Bayside CRANBERRY-ORANGE Community Center SAUCED SWEET POTATOES
Ingredients Directions
6 Medium sweet 1. Preheat oven to 400°F. potatoes 2. Wash sweet potatoes and pat dry. Prick with a ¼ cup Crisco fork. Place in a shallow baking dish, and bake at shortening 400°F for 40 – 50 minutes or until soft. 4. During the last 10 minutes of baking, prepare ½ tsp. salt sauce. Melt Crisco in a medium saucepan. Add ¼ cup fresh orange brown sugar, salt, orange juice, and ¼ cup juice water, stirring over low heat until sugar dissolves. Add cranberries and bring to a boil. ¼ cup water Reduce heat and simmer covered for 5 minutes 1 ¼ cups fresh until cranberries start to pop. cranberries (rinsed) 5. Combine cornstarch with 2 tablespoons cold ½ Tbsp. cornstarch water, stir into cranberries, cook until sauce 2 Tbsp. cold water boiling, reduce heat and cook 1-2 minutes or until mixture is thickened. 6. Cut in the center of potato lengthwise, press open from bottom. Place sweet potatoes on platter, top each with the cranberry sauce.
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Maria’s … HOMEMADE WHOLE Recipe submitted by Maria A. of Bayside BERRY CRANBERRY Community Center SAUCE
Ingredients Directions
1 cup sugar 1. Combine water and sugar in a medium 1 cup water sauce pan. 1 12oz package ocean spray 2. Bring to a boil, add cranberries, and fresh cranberries, rinsed and return to boil. drained 3. Reduce heat and boil gently for 10
minutes, stirring occasionally. 4. Cover and cook completely at room temperature. Refrigerate until service time. Makes 2 ¼ cups
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Lillian’s Recipe submitted by Lil J. of Dickinson Community POTET KLUB Center (POTATO DUMPLINGS)
Ingredients Directions
(When we fix Klub 1. Cut salt pork or bacon in small pieces. we use 10 to 20 2. lbs…Start out with 5 Mix potatoes, flour and salt to form lbs or 6 Potatoes) mixture into a ball. (I dip my hand in a pan of water when I shape them). Put a 6 large Potatoes, raw piece of meat in the center, then make & ground up fine balls. ½ lb salt pork or 3. Cook dumplings into boiling salted water.
bacon Cook on med heat for approximately 1 hr.
4 cups flour (It is a good idea to shape 1 dumpling first, (approx.) and if it does not hold together while cooking add more flour and mix, shape 2 tsp. salt and cook).
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Lillian’s… Recipe submitted by Lil J. of Dickinson Community POPCORN SALAD Center
Ingredients Directions
6 cups popcorn, 1. Stir together & serve. popped 2. Do not mix up too far ahead of time. 1 cup celery, chopped Serves 8.
1 cup cheddar cheese shredded
1 can water
Chestnuts, chopped
10 pieces browned bacon, crumbled
¼ cup onion, chopped
¾ to 1 cup miracle whip
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Verdie’s… Recipe submitted by Verdie H. of Dickinson SWEET POTATO HASH Community Center
Ingredients Directions
2 Tbsp. olive oil 1. Thoroughly rinse fresh produce under salt and paper warm running water for 20 seconds scrub 4 sweet potatoes, to remove excess dirt. peeled and shredded 2. Preheat oven to 350°F. 3. Heat a large skillet over high heat. Add cooking spray kale and cook until wilted. Season mixture 1 bunch kale, with salt and pepper to taste. chopped 4. Coat a 9x13 baking dish with cooking 6 eggs spray. Spoon sweet potato mixture, spaced evenly around the dish and crack an egg into each one. Top with a sprinkle of salt and pepper. 5. Bake until eggs are cooked and yolks are set. Internal temperature of the hash should be 160°F using an instant-read thermometer. Serve immediately.
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Dorace’s… Recipe submitted by Dorace P. of Dickinson POTATO SOUP Community Center
Ingredients Directions
1 (16 oz. bag) frozen 1. Combine frozen hash browns, onions, hash brown chicken broth & water in Dutch oven and ½ cup chopped onion simmer 30 minutes.
1 14 oz. chicken 2. Stir in soups, milk and seasoning. Heat broth thoroughly. 2 ½ cups water
1 can (10 ¾ oz.) each of cream of celery & cream of chicken soup undiluted
2 cups milk
Season to taste
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Lil’s… Recipe submitted by Lil J. LEFSE (MOM’S of Dickinson Community FAVORITE RECIPE) Center
Ingredients Directions
4 cups hot mashed 1. Whip potatoes good, eliminate lumps. potatoes 2. Beat all ingredients except flour together; 1 Stick margarine Cool, refrigerate overnight. 1 tsp. salt 3. Mix 1 ½ cups flour (maybe a little more) ¼ cup whipping into mixture. cream 4. Roll thin on chilled pastry cloth, sprinkled
2 Tbsp. sugar with flour. 1 ½ Cups flour 5. Bake on hot lefse griddle. (When it bubbles and brown spots appear turn over and bake other side). Stack and cover with paper and towel.
Note: It works well to use a chilled rolling pin sock.
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Desserts &
Snacks
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Maria’s… Recipe submitted by Maria A. of Bayside PECAN PIE Community Center
Ingredients Directions
3 Tbsp. Crisco shortening 1. Cream - Crisco, vanilla extract, 2 Tbsp. vanilla extract gradually add sugars, beating well ½ cup granulated sugar after each addition, add beaten ½ cup brown sugar eggs in thirds. 3 eggs, well beaten 2. Thoroughly blend in chopped pecans, ½ cup chopped pecans corn syrup, and salt. 1 cup dark corn syrup 3. Pour filling into unbaked pie shell. ¼ tsp. salt 4. Preheat oven to 450°F for 10 minutes; ½ cup pecan halves reduce heat to 350°F. Unbaked pie shell 5. Arrange pecan halves over top of filling. 6. Continue baking for 30-35 minutes or until set. 7. Cool thoroughly on a rack.
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Bonnie’s… Recipe submitted by GRANDMA’S SURPRISE Bonnie G. of Bayside Community Center (HOMEMADE PEANUT BRITTLE)
Ingredients Directions
1 cup sugar 1. Heat oven to 350°F. Line large cookie sheet 1 sleeve of saltine with aluminum foil. Arrange saltine crackers crackers in a single layer in cookie sheet. 1 capful of vanilla 2. In small pot on stove, melt butter, stir in flavoring sugar and vanilla, and mix well, bringing to a boil on medium heat. Turn heat to 1 stick of butter simmer and heat for 10 minutes on low, 1 cup chopped stirring frequently. peanuts (walnuts or 3. Drizzle butter / sugar mixture over saltine, pecans) then top with chopped nuts. Bake for
approximately 10 minutes until golden, checking frequently every couple of minutes to prevent burning. 4. Let cool for a few minutes, then remove from pan and enjoy.
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Bonnie’s… Recipe submitted by SPICEY DEVILED Bonnie G. of Bayside WALNUTS Community Center
Ingredients Directions ¼ cup sugar 1. Heat oven to 325°F. Line large rimmed 2 tsp. paprika baking sheet with parchment paper. 1 tsp. ground cumin 2. In large bowl, combine sugar, paprika, ½ tsp. ground cinnamon cumin, cinnamon, salt, and pepper. 1 1/2 tsp. salt 3. Stir in egg white and hot sauce until ½ tsp. black pepper fully incorporated. 1 large egg white 4. Add walnuts and toss to coat well. 1 Tbsp. Hot pepper sauce 5. Arrange on prepared baking sheet in 3 cups walnuts single layer and bake, stirring halfway through, until toasted and dry, about 25 minutes.
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Pat’s… Recipe submitted by Pat P. of Bayside Community COOL FRUIT PIES Center
Ingredients Directions
2 graham cracker 1. Drain pineapple- set aside, drain peaches. pie crusts 2. Beat lemon juice and milk till thickened. Can of eagle brand 3. Mix in fruit. condensed milk 4. Fold in cool whip. ½ cup lemon juice 5. Put in crusts. 20 oz. crushed 6. Put in fridge. pineapple
2 15 oz. cans of sliced peaches (cut Enjoy! peaches in half) 1 container of cool whip
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Martha’s… Recipe submitted by Martha J. of Wayne
5 FLAVOR POUND Johnson Community CAKE Center
Ingredients Directions
2- Sticks Margarine 1. Cream margarine, shortening and sugar 1 cup- Milk until fluffy. Beat in eggs. Alternately add ½ cup- Shortening flour & (baking powder mixture) then the 3 cups- Sugar milk. Add flavors. Mix well. 5- Eggs beaten 3 cups – Flour 2. Pour batter into a greased bundt pan or a ½ tsp. - Baking Soda tube pan. 1 tsp. each: 3. Bake in a 375°F oven for 1 ½ hours or until Vanilla flavor done (test with toothpick). Rum flavor 4. Remove from oven and pour topping over Coconut flavor cake. Butter flavor Lemon flavor To make Topping: 5. Mix water, sugar and flavorings in a Topping: saucepan and bring to a boil until sugar is 1 cup- Sugar dissolved. ½ cup- Water 6. Pour topping on hot cake. 1 tsp. each: 7. Let cool for 10 minutes in pan before Vanilla flavor removing from pan. Rum flavor Coconut flavor Butter flavor Lemon flavor
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Lillian’s… Recipe submitted by Lillian S. of Wayne
NO CRUST Johnson Community COCONUT PIE Center
Ingredients Directions
¼ cup- Margarine or 1. Cream margarine or butter, eggs, and butter sugar; beat after each addition. 1 cup- Sugar 2. Mix in milk and flour then add coconut. 1 cup- Homo milk 3. Pour into greased 9 inch pan. (homogenized) 4. Bake at 350° F for 45 minutes or until firm. 2- Eggs
¼ cup- Self-Rising
flour
½ cup- Coconut
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Recipe submitted by Lillian’s… Lillian S. of Wayne
BUTTERMILK PIE Johnson Community Center
Ingredients Directions
1 ½ cup- Sugar 1. Mix all ingredients in a bowl. 1 cup Buttermilk 2. Pour into a 9 inch pie plate. 1/3 cup- Melted 3. Bake at 350°F for 30-35 minutes or until butter brown on top. 1 tsp.- Vanilla
3- Eggs ½ cup Bisquick
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Bertha’s … Recipe submitted by Bertha D. of Wayne
SOUR CREAM 5 Johnson Community FLAVOR POUND CAKE Center
Ingredients Directions
2- Sticks of Butter 1. Grease and flour your cake pan and set aside. 3 cups- Sugar 2. Cream butter and gradually add sugar and island pineapple Jell-O. 2 Tbsp.- Island Pineapple Jell-O 3. Add egg yolks one at a time, beating just enough to mix in. *(Optional) 4. Combine baking soda and salt with your flour 6- Egg yolks and sift 2 or 3 times. Set aside. 6- Egg whites (stiffly 5. Add flour mixture and sour cream to your beaten) butter and sugar alternately not to over beat. 3 cups- Sifted flour 6. Whip or beat your egg whites until they are ¼ tsp.- Baking soda stiffly beaten then fold in your egg whites and 5 flavors into your cake mixture. Pinch of salt 7. Bake at 325°F for 1 ½ hours. You can test with 1-cup- sour cream a toothpick, all ovens are not the same 1 tsp. each- Vanilla, temperatures. almond, coconut, 8. Let the cake sit on a rack in the pan for about butter and rum 10 minutes then take out the pan and let cool. flavors
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Mary’s… Recipe submitted by Mary W. of Wayne Johnson PARTY MIX Community Center
Ingredients Directions
2 cups- Cheerios 1. Heat oven to 250°F. 2 cups- Corn Chex 2. Melt margarine in sauce pan. Stir in salt, 2 cups- Thin Pretzels Worcestershire sauce and garlic powder. 1 ½ cups- Pecans 3. Mix in cereals and nuts. Mix well. 1 stick-Margarine 4. Turn oven up to 300°F. 1 tsp.- Salt 5. Pour mixture on cookie sheet. ¾ tsp.- Garlic 6. Cook for 45 minutes or until nuts are Powder brown.
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Recipe submitted by Carmen’s… Carmen S. of Wayne
JELL-O SALAD Johnson Community Center
Ingredients Directions
1 Box- Lime Jell-O 1. Add water to Jell-O and stir until 1 cup- Boiling water dissolved. Add marshmallows and stir 12- Large marshmallows until dissolved. 1 small can- Crushed 2. Add pineapple and pecans. When cool pineapples add lime Jell-O, lemon juice and cottage
½ cup- Pecans cheese. ½ cup- Cottage cheese 3. When slightly congealed add Dream 1 tsp. - Lemon juice Whip and let set. 1 cup- Dream Whip 4. May add cherries on top when served.
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Recipe submitted by Carmen’s… Carmen S. of Wayne
HYRTHA’S COOKIES Johnson Community Center
Ingredients Directions
¾ cup- Sugar 1. Mix all ingredients. Spoon out on cookie 1 stick- Oleo sheet. (margarine) 2. Bake at 425°F for 12 minutes. 2 Tbsp.- Milk 1-Egg This recipe is one that Ms. Carmen’s Great ½ tsp.- Baking soda Grandmother In-Law (Husbands Great (add to milk) Grandmother) made up.
½ tsp. - Baking powder
½ tsp. - Nutmeg 2 cup- Flour
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Jewel’s… Recipe submitted by BUTTERMILK Jewel A. of Dickinson PECAN PIE Community Center
Ingredients Directions
Pastry for 9-inch one 1. Preheat oven to 300°F. crust pie 2. Cream butter & sugar adding sugar ½ cup 2 cups sugar at a time, blend in vanilla, add eggs, 1 at a 3-Tbsp. all- time. purpose flour 3. Combine flour & salt, add a small amount 1 cup buttermilk at a time, add buttermilk. 3 eggs 4. Sprinkle pecan in bottom of crust, pour 1/2 cup butter, custard mix over pecans and bake 1 hour & melted 30 minutes at 300°F. ¼ tsp. salt 2 tsp. vanilla Best served at room temperature. 1/2 cup pecans, chopped
This buttermilk pie recipe was a family recipe prepared by career U. S. Navy chef for the late President Harry S. Truman, for years the chef refused to share the recipe, when he retired he allowed it to be published in a navy newspaper. Everyone says this is absolutely the greatest thing ever. In 2010 I lived in Centerfield, TX and at age 80 entered my pie in the contest they were having, there was lots of young people in the contest. Their entries looked beautiful, but this old 82 year old won first prize, see why I treasure this recipe. Everyone said it’s the best they ever had.
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Liz’s… LORENE’S Recipe submitted by Liz S. of Dickinson SWEETHEART Community Center YAM CAKE
Ingredients Directions
1 ½ cup cooking oil 1. Mix dry ingredients in bowl, add oil, beat, 3 cups flour and add eggs one at a time. 2 cup sugar 2. Mix in grated yams and nuts pour in tube 1 ½ tsp. baking of loaf pan. powder 3. Bake 1 ¼ hours in 300°F. 4 eggs 4. Make glaze. 3 cups grated yams 5. Glaze cake while hot. 1 cup chopped pecans CAKE MAY BE KEPT FROZEN IN DEEP 1 tsp. orange FREEZE INDEFINITELY flavoring Orange glaze mix: 1/2 cup orange juice 1 cup sugar
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Liz’s… Recipe submitted by Liz S. of Dickinson PUMPKIN COOKIES Community Center
Ingredients Directions 8 ounces butter, 1. Mix all ingredients in a bowl. softened 2. Pour into a 9 inch pie plate. 1 cup white sugar 3. Bake at 350°F for 30-35 minutes or until 1 cup packed brown brown on top. sugar
1 egg
1 tsp. vanilla extract 1 cup pumpkin puree
1 cup rolled oats
1 tsp. baking powder 1 tsp. ground cinnamon ½ tsp. salt
1 cup raisins
2 ½ cups all- purpose flour
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Rosa’s… Recipe submitted by Rosa
PINEAPPLE B. of Dickinson
ZUCHINNI BREAD Community Center
Ingredients Directions
2 eggs 1. In a mixing bowl, beat eggs, sugar, oil and 2 cups sugar vanilla. 1 cup vegetable oil 2. Combine dry ingredients, stir into egg mixture just until moistened. 2 tsp. vanilla extract 3. Fold in zucchini and pineapple. 3 cups all-purpose 4. Pour into 2 greased 8 inch x 4 inch x 2 flour inch in loaf pans. 1 tsp. salt 5. Bake at 350°F oven for 60-70 minutes or ½ tsp. baking soda until a tooth pick inserted near the center 2 tsp. ground comes out clean. cinnamon 6. Cool in pans 10-minutes before removing to 1 ½ tsp. ground a wire rack. nutmeg Yield: 2 loaves 2 cups shredded zucchini 1 can (8 ounce) crushed pineapple, undrained
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Marilyn’s… Recipe submitted by Marilyn C. of Dickinson CLASSIC PECAN PIE Community Center
Ingredients Directions
2 1/2 cups raw 1. Place baking sheet in oven. Preheat oven to pecan halves 350°F. 1 9-inch pie dough 2. Gently line pie pan with rolled out pie (store bought or dough. Be sure to press into edges and up homemade) the sides. Use fingers or a fork to create a decorative edge of your choice. Set aside. 6 Tbsp. unsalted butter, melted and 3. In a large bowl, whisk together butter, corn cooled syrup, brown sugar, and vanilla extract. Add eggs and salt and whisk until mixture 1 cup light corn syrup is even. Fold in pecan halves. 4. Pour mixture into pie crust and spread
1 cup light brown evenly with a spatula. Take pieces of sugar aluminum foil and gently cover edges of pie 2 tsp. pure vanilla crust. Place pie on preheated baking sheet extract and bake for 60 to 70 minutes or until pie is set in center. 3 large eggs, lightly beaten 5. Remove pie and allow to cool completely before serving or chilling. Pie can be made 1/2 tsp. salt the day ahead and refrigerated overnight. Allow pie to come to room temperature
before serving.
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Lil’s… Recipe submitted by Lil J. of Dickinson Community HOLIDAY CHEESEBALL Center
Ingredients Directions
2 cups shredded 1. Mix and form into ball. Monterey Jack 2. Roll in walnuts and dried parsley. Cheese 2 Tbsp. finely Large recipe chopped onion
2-8 oz-pkgs cream
cheese
8 to 13 oz crushed pineapple very well drained
1 tsp. Lawry salt ½ cup finely chopped walnuts
¼ cup finely chopped green pepper
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Recipe submitted by Lil J.
Lil’s… of Dickinson Community CHEX MIX Center
Ingredients Directions
1 cups (2sticks) 1. Heat oven to 250°F. butter 2. Melt butter in a small saucepan over ½ cup brown sugar, medium –low heat, add brown sugar and packed stir until it begins to melt and the mixture 4 cup Corn Chex is smooth and completely blended. 4 cup Wheat Chex 3. Place cereal and nuts in a large roasting
4 cups Rice Chex pan and gradually pour over the brown sugar mixture, gently stirring and folding 1 cup cashews so all the cereal and nuts get lightly 1 cup whole coated. Sprinkle the salt and toss again. unbalanced almonds 4. Place in the heated oven and let toast for 1 ½ tsp. salt hour to 1 hour and 15 min. Gently stir the
mixture so everything gets evenly heated and any butter that sinks to the bottom of the pan gets put back on the cereal and nuts. 5. Remove from oven and turn mixture onto a couple of brown paper bags and sprinkle with salt to taste. Let cool. Store in metal tin so they will stay crisp.
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Marilyn’s… Recipe submitted by Marilyn C. of Dickinson ICEBOX LEMON PIE Community Center
Ingredients Directions
14 oz sweetened 1. Pour the sweetened condensed milk and condensed milk lemonade drink mix into a medium sized 1 pkg. powdered bowl. Stir until completely combined. lemonade drink mix 2. Fold in 4 oz (half) of the whipped topping enough to make 2 into the lemonade mixture. quarts of lemonade 3. Once combined, pour the mixture into the 8 oz whipped pie crust. topping thawed, 4. Top with remaining whipped topping. divided 5. Freeze for at least 2 hours before serving. 1 - 9 inch graham Notes: You can use real whipped cream instead cracker pie crust of whipped topping. To make the whipped cream just whisk 1.5 cup heavy whipping cream + ½ tsp. vanilla + ¼ cup powdered sugar together vigorously for about 3-5 minutes, until stiff peak form. It’s easiest if you use an electric stand mixer or handheld mixer. Then proceed with the recipe as directed.
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Marilyn’s… Recipe submitted by Marilyn C. of Dickinson PINK SALAD Community Center
Ingredients Directions
(All Regular Size) 1. Mix all together.
1 Can crushed 2. Add 1 cup miniature marshmallows. Pineapple –Drain 3. Add stir until mixed. well 4. Refrigerate 1 hour or overnight. 1 Cottage Cheese-
small curd 1 Pkg. strawberry Jell-O 1 Cool whip
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Inez’s… Recipe submitted by Inez H. of
Dickinson Community Center 7 UP POUND CAKE
Ingredients Directions
3- Sticks Butter 1. Beat butter, sugar and eggs gradually (softened) adding flour and 7 UP. 3-Cups Sugar 2. Add Lemon Extract. 3-Cups Flour (sifted) 5-Large Eggs 3. Bake at 325°F for 1 ½ hours. 3/4 – Cup 7 UP 2- Tbsp. Lemon Extract
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Dorace’s… Recipe submitted by Dorace P. of Dickinson PUMPKIN BREAD Community Center
Ingredients Directions
3 ½ cups sifted flour 1. Mix until smooth. 1 tsp. cinnamon 2. Grease bottom of loaf pans. 1 ½ tsp. salt 3. Bake 1 hour 350°F. 1 tsp. nutmeg
1 cup oil
2 cup pumpkin
4 eggs
3 cup sugar
2/3 cup water
1 ½ cups pecans
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Dorace’s… Recipe submitted by Dorace P. of Dickinson APPLE DUMP CAKE Community Center
Ingredients Directions
4 cups chopped 1. Heat oven to 350°F. apples 2. Spray 13 X 19 pan with cooking spray. 1 box cake mix 3. Place chopped apples in pan. ¾ cups butter melted 4. Top with dry cake mix & poor melted butter
over top.
5. Bake 45-50 min or until bubbly.
6. Serve warm.
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Dorcace’s… Recipe submitted by CASA OLE GREEN Dorace P. of Dickinson SAUCE Community Center
Ingredients Directions
4 Avocados 1. Blend all but chilies & rotel, then add them 1-16 oz sour cream to the end.
Rotel
1 Tbsp. garlic powder
1- 4 oz chilies
2 tsp. salt
1 tsp. lemon juice
3 oz cream cheese
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Dorace’s… Recipe submitted by SOUR CREAM POUND Dorace P. of Dickinson CAKE Community Center
Ingredients Directions
1 cup butter, 1. Cream butter, gradually beat in sugar until softened light & fluffy. 3 cups sugar 2. Add eggs, 1 at time, beating well after each. 3. Combine flour, baking soda & salt; add to 6 eggs creamed mix alternately with sour cream 3 cups flour and vanilla. Beat on low until blended. 4. Pour into 10 inch greased & floured tube ¼ tsp. baking soda pan. ¼ salt 5. Bake at 325°f for 1 hour 25 min or until cake tests done. Cool 15 min in pan before 1 cup sour cream removing to a wire rack. (8oz)
2 tsp. vanilla
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Dorace’s… Recipe submitted by Dorace P. of Dickinson BISCUITS Community Center
Ingredients Directions 1. Sift dry ingredients into mixing bowl. 2 cups sifted flour 2. Cut in the shortening (until like crumbs). ¾ cup milk (about) 3. Add milk and stir with fork or knife. (Too much milk makes dough sticky. Too little milk makes 3 tsp. baking powder biscuits dry and tough). 1 tsp. salt 4. Round up on lightly floured board, then knead about 20 times. Handle lightly to avoid toughness. ¼ cup shortening Work quickly to avoid adding more flour. Pat out with floured toughness. Work quickly to avoid adding more flour. 5. Pat out with floured hand and cut, about ½ inch thick and any desired shape. Keep re kneading to a minimum. 6. Place on ungreased cookie sheet-close together for soft side on biscuits. Bake in the middle of oven so that heat can circulate around all sides of the pan. 7. Bake until golden brown. Serve piping hot. Do not cut all sides of the pan. Serve with butter, jelly, honey, syrup, etc..
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Betty’s… Recipe submitted by STRAWBERRY Betty R. of Dickinson BANANA SALAD Community Center
Ingredients Directions
4 ripe bananas, 1. Mix all. sliced 2. Chill for 2 hours before serving. 2 cups ripe strawberries, halves
1-4oz containers strawberry
1 tsp. fresh lemon juice
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Liz’s… Recipe submitted by Liz S. of Dickinson PUMPKIN CAKE Community Center
Ingredients Directions
4 whole eggs 1. Preheat oven to 350°F. 1 cup sugar 2. Beat the eggs together with the sugar until 2 cups flour (self- well blended. rising) 2 tsp. baking soda 3. Mix in the flour, baking soda, cinnamon, 2 tsp. cinnamon and salt. ½ tsp. salt 4. Add in the pumpkin and mix until the 2 cups pumpkin batter is smooth. 5. Pour the batter into a greased baking pan and bake about 50 minutes.
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Drinks
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Mary’s… Recipe submitted by Mary FIRECRACKER W. of Wayne Johnson PUNCH Community Center
Ingredients Directions
4 cups- Cranberry 1. Combine first 4 ingredients. juice 2. Stir until sugar is dissolved. 1 ½ cups- Sugar 3. Chill. 4 cups- Pineapple juice 4. Add ginger ale just before serving. 1 Tbsp.- Almond extract Serves: 30 2 quarts- Ginger Ale
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Mary’s… Recipe submitted by Mary W. of Wayne Johnson KOOL-AID FIZZY Community Center
Ingredients Directions
1- 14oz package- 1. Combine all ingredients in 2 Unsweetened Kool-Aid any quart pitcher and mix well. flavor 1 cup- Sugar
6 cups- Cooled water
1-12oz can- Mountain Dew soda pop
Ice
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Rosa’s… Recipe submitted by Rosa B. of Dickinson PINAPPLE PUNCH Community Center
Ingredients Directions
1-6 ounce can frozen 1. Stir together thawed, but undiluted pineapple juice pineapple and orange concentrates with the concentrate water, milk and sugar until blended, chill. 1-6 ounce can frozen 2. At serving time pour the mixture into a orange juice concentrate punch bowl. Add scoops of the pineapple 3 cups icy cold water sherbet and stir lightly so that it doesn’t 2 cups milk melt entirely. ¼ cup sugar 1 quart pineapple Makes about 10-1 cup servings. sherbet
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Our Favorite Recipes 2020 | 68