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Grandma Jack’s stuffing

(This is quadrupled)

Saute’:

1 pound of butter ( I may only use 3/4 pound)

4 onions, diced (I usually only use two)

3 C. Celery

Add:

4 cans cream of mushroom soup (I may only use 3 here)

4 tes. poultry seasoning

Pour over 16 cups diced bread crumbs ( I use my hands to crush some of them slightly.)

Coat well and pour into a greased 9X13 pan.  Bake uncovered for 30 min. (This is never enough time.  It could take 1-1.5 hours.  It would take less time in a larger pan.  I do stir it a number of times.  Sometimes it is very moist and needs to dry-out and sometimes it needs more soup…..

This can be made ahead and sit in the refrigerator or put into the freezer.  I have baked it the day before and then covered it and heated it up on the day I want to use it.

Swedish Coffee Buns

2 C. milk, scalded       1/2 C. butter      1 1/2 tes. salt:   dissolve in hot milk and cool to luke-warm

2 (1/4 oz.) pkg. yeast     1 tes. sugar:  dissolve in 1/4 C. milk made quite warm with 1/4 C. hot water

When milk mixture is cool, add:

yeast mixture

20 whole cardamom seeds, ground (1 tes. if you use ground)

2 beaten eggs

6-8 C. flour (enough for a stiff, but not dry dough)

Knead briefly. Place in a greased bowl, cover bowl with a damp towel, place in a slightly warm oven and let rise until double in height (about 1 hour)

Punch down and knead well.  Roll into round rolls.  Melt butter in a small bowl.  Mix cinnamon and sugar into another bowl.

Dip the top and sides of the rolls into the butter and then into the cinnamon and sugar mixture.  Place in a greased 9X13″ pan.  (I do not like my rolls too large, so I use two- 9X13″ pans for 24 rolls.)

Let rise in a warm oven again for 30-60 minutes.

Bake at 350 degrees for 25-30 minutes…check for evenness if browning.

When done, drizzle with 3/4-1 lb. powdered sugar made runny with hot water.

Eat warm with butter.

Puff Chicken

4 Chicken breasts (You may leave these whole or cut into bite-size cubes.)

1-8 oz. package cream cheese

puff pastry sheets (not shells)(found with the frozen foods by cool whip)

poultry seasoning

Preheat oven to 350 degrees

Thaw one of the Puff Pastry sheets; then cut this sheet into four equal pieces.  Using a rolling-pin, roll each piece to twice its original size.  Place one chicken breast whole or in chunks on each sheet and one of the 2 oz. pieces of cream cheese.  Sprinkle with poultry seasoning.

Bring the four corners up to the top and seal the chicken inside the puff pastry by pinching the corners and edges together about one inch below the corner points.  Fold the corner points down to make the chicken look like a wrapped gift with the order points forming the bow on top.  (This may sound complicated, but it is easy to do.)

Spray a baking sheet with Pam and place the “packages” on the pan.  Bake for about 50-60 minutes.

Preheat oven to 375 degrees

1 1/2 C cooked brown rice          1 C milk                       5-7 eggs                    1/4 tsp. salt

dash nutmeg                                  dash pepper              1 T. flour                  1 1/4 C cheddar and part Swiss cheeses

Press cooked rice into oiled 9 in. pie plate.  Bake in 375 degree oven for about 5-8 min. and cool.

Using medium bowl, beat eggs until fluffy.

Add milk to eggs with salt, pepper and nutmeg.

Toss cheese with the flour and put in cooled rice crust.

Add the egg mixture.

Bake for 10 minutes then reduce heat to 320 degrees.  Bake 23-30 minutes or until filling puffs up and is golden brown.

Remove and allow to set for 10 min.

Due to the rice crust, this freezes well.

(Other ingredients are easily added.)

Stuffing/Dressing

1/2 lb. butter                                            1 onion diced                                3/4 C sliced celery

can of cream of mushroom soup      4 C. dried bread cubes                1 tes. poultry seasoning

Saute: butter, onion, and celery

Add:  soup, bread cubes, poultry seasoning and stir well

Bake uncovered for 30 min. (up to an hour if doubling, tripling or quadrupling) at about 325 degrees.

(I usually triple or quadruple this recipe.)

Strawberry pie, fresh

Mix crust in pie plate:

1 1/2 C flour       2 T. Sugar (Heaping)              pinch of salt

mix then stir into dry ingredients and press into pie plate

1 T. milt and scant 1/2 C oil

Bake @ 400 degrees until golden brown about 12-15 minutes.

Mix glaze in a pot then cool til full boil causing a clear, thick glaze, then cool.

1 C. mashed strawberries

1 C. sugar

mix and add: 1/2 C. cold water and 3 T. corn starch

Beat cheese, sour cream layer:

3 oz. softened cream cheese

2 T. heaping sugar

1 1/2 T. sour cream

When crust is cooled, spread cheese layer onto the crust.  Cut fresh strawberries into fourths, but keep them in their berry shape and place with point side up in cheese layer.  Pour glaze over the top and cool.

refrigerate

 

 

 

Chocolate Mint Pie

Beat 3 eggs throughly and set aside

Whip 3/4 c. butter throughly

Gradually add 1 c. sugar creaming well

Add the 3 eggs and whip well

Blend in 3 squares (3 oz.) unsweetened chocolate melted and cooled.  Beat until smooth.

Add 1/2 tes. peppermint extract

Pour mixture into baked and cooled pie shell.

Chill several hours and serve with whipped cream.

Makes a 6-8″ pie