German Apple Pancakes

1 cup sifted FLOUR
1/2 teaspoon SALT
1 teaspoon BAKING POWDER
2 tablespoons SUGAR
2 EGGS, beaten
2/3 cup MILK
1/3 cup WATER
1-2 cups APPLE, peeled and thinly sliced

Sift dry ingredients. Combine liquids and add to dry ones. Combine swiftly, but do not beat. Add the apples. Fry in a mixture of lard and butter. Serve with syrup and sausage.

*note: I come from Swiss Heritage. My mom saved this recipe. On it she wrote "mom made these for my grandmother".

Dorothy Morris's Enchiladas

Preheat oven to 350 degrees
1 package Corn Tortillas
1 pound Ground Beef
1/2 cup chopped Onion
1/4 Green Pepper, chopped
1 can Enchilada Sauce (she uses Little Pancho brand)
1/2 pound cheese

Brown hamburger and onion, add green pepper whe meat is almost browned. Drain.
Fry tortillas one at a time, drain. Place a healthy portion of meat on tortillas, top with cheese, roll up. Pour 1/2 can of enchilada sauce in a casserole dish. Place rolled enchiladas in pan. Pour remaining sauce over enchiladas, top with cheese. Place in oven to warm and melt cheese.

Grandma Leavitt's Pineapple Upside Down Cake

1 cup Sugar
3 Eggs
1/2 cup Water
1 cup Flour
1 1/2 teaspoon Baking Powder
Pineapple Slices
1 cup Brown Sugar

Place pineapple slices in the bottom of the baking dish, as close together as possible. Cover the pineapple with brown sugar. Pour batter over the top of brown sugar and pineapple.
Bake at 350 degrees.
Serve warm with whipped cream.

* Note: Apricots or peaches may be substituted for the pineapple.

Sue's Oven Barbecue Ribs

Pork Ribs
Lemon Juice
1 Small Onion, sliced
1 cup Catsup
1/4 cup Brown Sugar
1/4 cup Vinegar
1 teaspoon Dry Mustard
1 teaspoon Chili Powder
1/2 teaspoon salt
1/2 teaspoon Paprika
2 tablespoons Worchestershire Sauce

Place Pork Ribs in a baking dish. Douce with lemon juice. Place slices Onion on top. Cover and bake for one hour.

While meat is cooking, mix remaining ingredients on a bowl to make BBQ mixture.

Remove pan from oven. Discard juices from meat. Pour BBQ mixture over meat, cover and bake for one more hour.

Whole Roasted Crockpot Chicken

1 Whole Chicken (rinsed)

Salt & Pepper to taste

A few tablespoons of butter

1/2 medium yellow onion

Optional seasonings:

Lemon slices

Paprika

Poultry Seasoning

Carrots / Celery

Lift skin on breast of chicken and place a couple of TBSP of butter under skin. Place a couple of crumpled tin foil pieces on bottom of crock pot. Season top and bottom of chicken with desired (librally season) seasonings and place breast down in crock pot. You can also place chicken on a bed of chopped potatoes and carrots instead of tin foil. If chicken is frozen, cook on high for approximately 6 hours until juices run clear. This chickin was seriously so delicious and fell right off of the bone!

Zuppa Toscana

1 lb. spicy Italian Sausage – crumbled
(3) 14.5 oz. cans (about 6 cups) Chicken Stock or Broth
3 lg. Russet Potatoes – scrubbed clean, sliced with the skin on
2 Garlic Cloves – peeled, crushed or pressed
1 med. White Onion – peeled, chopped
2 cups chopped Kale or Swiss Chard
1 cup heavy Whipping Cream
salt and pepper – to taste

     In a frying pan, brown sausage over medium to medium-high heat, breaking up into small pieces as it cooks. Drain and rinse sausage. Set to the side.
     Meanwhile, in a large pot, place chicken broth, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender.
     Add sausage and simmer for 10 minutes. Add kale and cream, simmer (do not boil) until Kale wilts. Heat thoroughly. Serve with your favorite bread.
    
Notes:
1.  If you are looking for a milder flavor, use Mild Italian Sausage and add crushed red pepper flakes to your taste.
2.  In the case that you don't have chicken broth or stock, you may substitute 6 qts water and chicken bouillion. This of course, is not preferred.
3. For the Kale, I always cut out the center stem. I like the Kale in large, approx. 2" square, chunks. You decide.
4.  If using a crock pot for preparation, add all ingredients to the crockpot except the cream and kale. Add them just before serving.

Ham & Cheese Sliders

I had never had sliders before until my friend Mary made them for a Relief Society breakfast.  As soon as I ate one, I was sold!  They are so yummy, and not what I expected at all.  If I would have ever seen the list of ingredients before eating them, I probably would have thought they would be gross.  But they're not, they are delicious!  And the best part?  You make them the night before then all you have to do in the morning is throw them in the oven.

You need:

2 dozen sweet rolls 

1 1/2 pounds thin sliced ham

8 oz. sliced Swiss cheese

2 cubes butter

2 Tbsp Worcestershire sauce

1 1/2 tbsp dry mustard 

1 Tbsp sesame or poppy seeds

1 Tbsp onion flakes 

1 tsp garlic salt

Slice the tops off the rolls and place the bottoms in a 9x13 pan. You will need 2 pans. Put meat & cheese on each roll and replace the tops. Mix the remaining ingredients and bring to boil in the microwave. Pour the mixture over the sandwiches. Cover with foil and refrigerate over night. Bake at 350 for 10-20 minutes (until the tops are golden brown and crunchy).

Note – Can use any type of deli meat with a favorite cheese.

FYI: I make half of the recipe (12 rolls) because 24 is way too much for my little family.  Also, I have made them without letting them sit overnight and they are still really good.

Taco Soup

1 lb Hamburger
1/2 onion chopped
3 cups water
6 cups canned tomatos (I use some crushed and some diced)
2 cans kidney beans
2 cans black beans
1 can corn
2 cans campbells tomato soup
2 packets taco seasoning

Brown hamburger and onion in large soup pot. Add water, tomatos, beans, corn and taco seasoning. Stir in tomato soup. Simmer. Will thicken over time. Top with toppings of choice and ENJOY! Such a yummy, warm soup on a cold winters night! (This makes a BIG pot of soup. I plan to freeze some, otherwise cut the recipe by half!)

Toppings:

Frito chips
Sour cream
Grated cheese
Green onions

Lemon Sour Cream Pie

3 1/2 tablespoons cornstarch
1 cup sugar
1 tablespoon lemon rind
1/2 cup lemon juice
3 egg yolks
1 cup milk
1/4 cup butter
1 cup sour cream
1 cup heavy whipping cream

1. In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk.
2. Cook on medium heat until thick, storing constantly.
3. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
4. Cover with whipped cream.
5. Store in refrigerator.

Note: I tried this for Thanksgiving. Mmmm it is really good.

Standard Pastry - 10-inch Two-Crust Pie

2 2/3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1 cup shortening
7 to 8 tablespoons cold water

Measure flour, salt and baking powder into a bowl. Cut in shoretning thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (add more water as needed).


Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.. Divied into half if making a two crusted pie) Roll half on floured board. Place in pie tin, add filling and roll out the remaining dough, cut holes in top for venting. Place on top of filling.

I always like to rub ice water between top and bottom pie crusts to assure a tight seal.

For single crust: roll out dough on board and place it in a pie tin. Prick with fork many times to ke it from bubbling. Bake at 475 degrees for 10-15 minutes or until golden brown.

Whip an egg white and with a pastry brush, brush lightly on the top crust. As it bakes the egg white will make a golden brown crust.

Bake at 425 degrees for 40 to 50 minutes or until golden brown.