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 Our Favorite Recipes 2020 | 2 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 Our Favorite Recipes 2020 | 3 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 Our Favorite Recipes 2020 | 4 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! Our Favorite Recipes 2020 | 5 Breakfast Our Favorite Recipes 2020 | 6 Recipe submitted by Allen Allen’s… 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. Our Favorite Recipes 2020 | 7 Entrées Our Favorite Recipes 2020 | 8 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 Our Favorite Recipes 2020 | 9 Recipe submitted by Maria’s… 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. Our Favorite Recipes 2020 | 10 Recipe submitted by Gary Gary’s… 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. Our Favorite Recipes 2020 | 11 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 Our Favorite Recipes 2020 | 12 Recipe submitted by Kay Kay’s 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. Our Favorite Recipes 2020 | 13 Recipe submitted by Mary Mary’s… 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. Our Favorite Recipes 2020 | 14 Recipe submitted by Mary Mary’s… 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 Our Favorite Recipes 2020 | 15 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 Our Favorite Recipes 2020 | 16 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. Our Favorite Recipes 2020 | 17 Recipe submitted by Jo Jo’s… 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.