Layered Rainbow Jello Salad

1 (3 oz.) pkg. lime jello

1 (3 oz.) pkg. lemon jello

1 (3 oz.) pkg. orange jello

1 (3 oz.) pkg. strawberry jello

1 (3 oz.) pkg. black cherry jello

1 (3 oz.) pkg. blue jello

Hot water

2 Cups plain yogurt

For each package of gelatin, dissolve gelatin in 1 cup hot water (I boil it in the microwave).  Stir until completely dissolved.  Divide in half into 2 bowls.  Set one bowl aside.  Stir 1/3 cup yogurt into dissolved gelatin in one bowl.  Pour into nice big glass salad bowl. (I use a fluted bowl)  Refrigerate 30 to 40 minutes, especially for the first layer I go 40 minutes.  After the first layer (with yogurt) has set up, add 3 tablespoon very cold water to the gelatin which was set aside.  Pour over yogurt layer and refrigerate 30 minutes.  Continue mixing each package, dividing gelatin in half and adding yogurt and keeping half clear until all packages are used.

Zucchini Gratin

 This recipe was from Holly Lukasik our neighbor.  She passed away in 2021.  Wonderful lady.

2 T Butter (1/4 stick)

6 medium zucchini - sliced round

2 T dried dill

1 1/4 cup Grated Parmesan cheese

1 cup whipping cream

2 eggs

Preheat oven to 350 degrees.  Butter casserole dish.   Melt butter in large skillet over medium heat.  Add zucchini and saute until golden brown (about 5 minutes).  Season with salt and pepper.

Layer 1/2 of zucchini in prepared dish. Sprinkle half of dill and half cup Parmesan cheese. Repeat layering.  Combine  whipping cream and eggs in a small bowl.  Season with salt and pepper then pour over zucchini.  

Sprinkle remaining 1/4 cup of cheese over top.  Bale until set in center,  about 35 minutes. 

Cream of Broccoli Soup

 1 bunch broccoli (can be frozen)

1/4 cup butter or margarine 

1 onion chopped

1 garlic clove chopped

1 cup chopped celery

1/2 cup flour

4 cups milk

4 cups chicken broth

1/4 tsp thyme 

1/4 tsp Marjoram

salt and pepper to taste

Trim broccoli and cut into 1/2 inch thick pieces, cook in boiling water until tender, drain.  In large saucepan melt butter and saute onions, celery and garlic until golden brown.   Stir in flour, gradually add milk, chicken broth and herbs.  Stir over low heat until soup thickens slightly and bubbles.  Add broccoli (cooked and drained).  Continue heating until piping hot.

Poppy Seed Bread

 3 eggs slightly beaten                                        1 1/2 tsp baking powder

2 1/4 cups sugar                                                  1 1/2 tsp salt

1 1/2 cups Veg. oil                                              1 1/2 TBL Poppy seeds

1 1/2 cups milk                                                   2 tsp Almond extract

3 Cups flour

Beat eggs, sugar, oil and milk.  Add all dry ingredients - beat into liquid.  Stir in poppy seeds and almond extract.  Divide batter into 2 smaller size bread pans.  Bake one hour at 350 degrees (usually cover with foil the last 10 minutes and just bake a little longer).

Cool bread 10 minutes.  Remove from pans and pour glaze over top.

It is wonderful plain but the glaze is such a touch.

Glaze:

1/4 cup orange juice concentrate                         3/4 cup Powdered sugar

1/2 tsp vanilla                                                      1 tsp Almond extract

Marble Jello Cake

2 - any marble cake mix

2 large Strawberry or Cherry Jello

4 packets of Dream Whip

2 boxes of instant vanilla pudding

1 1/2 cups milk

Make cake as directed on box, put in 9x13 pan.  When cake is finished, let cool, meantime mix Jello with only the hot water, let sit for 5 minutes.  Poke holes into cake, I use end of plastic mixing spoon, even a dowel will work.  Mix Dream Whip,  instant vanilla pudding and milk.  Spread over cake.  Let cool

Peanut Butter Cookies

 1 cup brown sugar

1 cup white sugar

1 cup peanut butter

1 cup shortening

2 eggs

2 cups flour

2 tsp baking soda

1 tsp salt

Roll with hands into balls, about the size of a walnut, flatten by pressing fork across both ways.  Sometimes I may dip fork in water in-between of pressing cookies.  (optional - sprinkle with sugar before going into oven ) 

Bake at 375 degrees for about 9 minutes.  Check cookies for ovens may vary.

Happy Time Punch

 1/2 gallon orange sherbert

1 quart vanilla ice cream

2 quarts of water

2 cans, 6 oz, frozen lemonade concentrate

1 can,  6 oz, frozen orange juice concentrate 

In punch bowl, scoop ice cream and orange sherbet.  in large pitcher combine water, frozen lemonade and frozen OJ.  Pour over ice cream in punch bowl.  

Apple Crisp

 4 cups sliced, pared and cored baking apples (about 6 medium)

2/3 to 3/4 cup brown sugar packed

1/2 cup flour

1/2 cup rolled oats

3/4 tsp cinnamon

3/4 tsp nutmeg

1/3 cup soft butter

Heat oven to 375 degrees.  Place sliced apples in greased square pan, 8x8, or whatever small baking dish you have.  Blend remaining ingredients until mixture is crumbly.  Spread over apples.  Bake for 30 to 35 minutes or until apples are tender. 

Top with cream, ice cream or hard sauce.  Or whatever you feel like.  I like whipping cream  with a drizzle of caramel sauce.

Yields about 6 servings

Amber's Cheesecake (Linderman)

 Graham Cracker crust

1 1/2 cups graham crackers - crushed fine

6 Tablespoons melted butter

1/4 cup sugar

Mix and press into Spring form pan.  Bake crust at 350 degrees for 10 minutes.

First Layer

3 - 8 oz packages of cream cheese

4 eggs

3/4 cups sugar

1  tsp vanilla

1 tsp almond extract 

Mix together, pour onto crust.   Bake at 375 degrees for 20 minutes.  Remove from oven and let sit for at least 20 to 30 minutes.  

Second Layer

1 pint sour cream

1/2 cup sugar

1 tsp vanilla

After waiting till second layer has cooled down, carefully pour over first layer.  Bake 10 minutes at 375 degrees.  Turn oven off, but leave door open with cheesecake still in for 15 more minutes.  Let cool completely, then refrigerate.

Don't cut for 8 hours!!  (best to cut at that time)

Top with favorite berries or serve plain.

Broccoli Salad

 1 Broccoli bunch finely chopped

4 medium onions finely chopped

5 carrots shredded

1 cup raisins 

1 lb crumbled bacon

1 cup roasted & salted sunflower seeds

Dressing

1 cup miracle whip

1/3 cup sugar

2 Tablespoons cider vinegar 

Mix dressing. Pour over salad and toss.  Refrigerate.  Serve cold.

Corn Fritters

2 cups flour

2 tsp baking powder

1 tsp salt

4 eggs

1/2 cup of  milk or water

1 can of corn 

Drop by teaspoons in to hot oil.  Turn over a few times to insure cooked thoroughly.   Remove and place on paper towels to absorb up excess  oil.   Serve with maple syrup.

Granny Jean Brown's Short bread cookies

 2 cups flour 

1 cup butter

1/3 cup brown sugar

Mix until soft paste, roll out to be 1/2 inch thick, cut in small squares, pinch corners, prick with fork.  Bake to a delicate brown in 350 degrees oven for 8 minutes.  Watch carefully, every oven is different.

Granny Jean Brown's Currant Cookies

 1 cup sugar

1/2 cup shortening 

1/2 cup sour milk

1/2 tsp baking soda

1/2 tsp salt

2 eggs

1 3/4 cups flour

1 1/2 tsp baking powder

1/2 tsp nutmeg

1/2 cup currants (washed and dried)

Mix well, Roll out till the thickness  of currants, drop in sugar then  place on parchment paper on the cookie sheet.   Bake at 400 degrees for about 9 minutes.

Orange rolls

2 cups flour

2 Tablespoons sugar

3 teaspoons baking powder

4 Tablespoons (heaping) shortening

1 tsp salt

1 egg

1/2 cup orange juice

Center filling

1/2 cup sugar

Rind of 2 oranges

Mix flour, salt, baking powder, sugar and shortening, beat an egg then add to  mixture, add orange juice.   Begin adding flour, knead for about 30 seconds.  Roll out dough in rectangle about 1/4 inch thick.  Spread butter over dough.  Mix sugar with orange rinds, sprinkle over butter.  At one end begin to roll up dough.  Cut roll about 1 inch apart, place in cupcake tin that have paper in them.  (Cupcake paper) 

Bake ai oven at 400 degrees for 20 minutes, may take less depending on your oven. Yields about 12

Grandma Jean Brown's Rye Bread

 7 cups white flour -  sifted

2 1/4 cups rye flour - sifted

4 cups lukewarm water

2 tsp salt 

3/4 cup brown sugar 

5 Tablespoons molasses

1 heaping tablespoon Lard

2 packets of yeast

Dissolve yeast packets in 1/4 cup water.  Mix water, salt, Brown sugar, molasses and lard.  Mix sifted white and rye flour together.  Then add half of the flour to mixture.  When raised add yeast to mixture, then add the rest of the mixed flour.  

Put into prepared bread pans.  Bake at 350 degrees  for 1 hour.  remove from pan at let cool on cooling rack.

Feather Light rolls

 1 Tablespoon Dry yeast

1 Tablespoon sugar 

1/3 Hot tap water

1/2 cup sugar

1/2 cup Margarine (no butter) softened

3/4 teaspoon salt

1/2 cup instant mashed potatoes

1 cup boiled milk

3 eggs

3 to 4 cups of flour

Mix first three ingredients in a small bowl and set aside and let stand until room temp and raised.  In a mixer begin mixing sugar, softened margarine, salt, and instant mashed potatoes. Boil milk just to where it begins to bubble on the sides.  Slowly add milk to mixer.  Add raised and room temp yeast to mixer.  Beat 3 eggs and snowy add to mixer.  Begin by putting a cup of flour at a time into mixer at a slow speed.  I usually change my blade at this time to more of a kneading blade.  Keep adding flour till it does not stick to sides.  Knead well.

Grease large bowl. Put dough into greased bowl, cover with a dish towel and put in refrigerator over night.  (I have made this in the morning when in a crunch)  

In the morning pull out of refrigerator and let sit at room temp for 2 hours.  

Sprinkle counter or cutting mat with flour.  Cut ball of dough in half.  Roll out dough to look like a pizza around 16 inches.  I use a pizza cutter and cut like a pizza.  I usually get about 16 slices.  Roll up slices at the large end to make a crescent roll.  Place rolls onto greased cookie sheet.  Cover with light towel and let raise for 4 to 5 hours.

Bake at 325 degrees for 10 minutes.  They will just be a light golden brown.  When out brush with melted butter.  Serve and enjoy.

Sour cream Chicken Enchiladas

Sauce 

1 can cream of chicken soup

1/2 pint sour cream

1 can (small) green chilis - diced

1 package flour tortilla

1 lb grated cheddar cheese

Cooked chicken or turkey

Preheat oven to 350 degrees.  Mix the first 3  ingredients to make sauce.  Layout tortillas, put meat and cheese on all the tortillas.  Put a small amount of sauce on the bottom of a 9x13 pan.  Roll tortillas and put into pan.  Cover with remaining sauce and remaining cheese.   Bake for 30 minutes.  

Serve with taco sauce or even chopped green onions.

Bean Dip

 1/2 Block cream cheese

1 can refried beans

Tabasco sauce to taste

sour cream - about a 1/2 cup

Shredded cheese

pre heat oven to 350 degrees.  Mix first 3 ingredients.  Put half of it in a 9x9 glass dish.  Spread a 1/4 cup of the sour cream on top and sprinkle with the cheese.  Repeat layers with remaining ingredients.  Bake for 20 minutes.

Caramels

1/4 butter

3/4 cup Karo light syrup

1 pint heavy whipping cream

2 cups sugar

Grease glass 8x8 or 9x9 pan with butter.  Mix together all ingredients in a large heavy pot.  Use Candy thermometer, mix using a back and forth motion on medium high heat until it reaches 240 degrees.  Pour into glass pan and let cool thoroughly.  Cut into small squares.  I use was paper cut into strips and then roll the caramels up, then twist the ends.