Pepper Steak

1 1/2 lbs. Sirloin Steak, 1/2 inc thick, cut into strips

2 Green Peppers, cut into 1 inch pieces

1/2 teaspoon Salt

2 medium Onions, chopped

1 cup Beef Broth

1 clove GARLIC, minced

3 tablespoons Soy Sauce 

1/4 cup cold Water

2 tablespoons Cornstarch

2 Tomatoes, peeled & cut into 8th

3-4 cups Hot Cooked Rice

Trim fat from meat. Cut meat into strips. Grease skillet and brown meat thoroughly, sprinkling with salt. Remove meat from pan and add onion and cook until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil & stir 1 minute. Add tomatoes; heat through. Serve over rice.

Chicken Noodle Soup & Rice Casserole

1 lb. Hamburger
1 cup Celery, diced
1 cup Carrots, grated
1 pkg. Lipton’s  Chicken Noodle Soup, dry mix
3 cups Water
1/2 cup Rice, uncooked

Brown hamburger, add carrots, celery and water. Bring to boil. Add Chicken noodle soup mix and rice. Place in casserole dish. Bake at 350º for 40 minutes.

Note: Some of my favorite vegetable additions are: broccoli, cauliflower or squash.

No-Bake Cherry Cheesecake

1 can sweetened Condensed Milk

1 (8 oz) pkg Cream Cheese

1/4 cup Lemon Juice

1 teaspoon Vanilla

1 Graham Cracker Crust

In mixer, combine softened cream cheese and sweetened condensed milk. Mix. Add lemon juice and vanilla. Mix. Pour into graham cracker crust. Refrigerate. Serve with your favorite pie filling.

Mini Cheese Cakes

2 (8 oz.) pkg Cream Cheese
3/4 cup Sugar
1 tablespoon Lemon Juice
2 Eggs
1 teaspoon
Vanilla
Vanilla Wafers

Mix all ingredients in mixing bowl. Place cupcake papers in cupcake tin and put a vanilla wafer in each. Fill each paper with the cream cheese filling to 3/4 full. Bake at 350º for 15 to 20 minutes. Cool. Put a teaspoonful of cherry (or other desired flavor) pie filling on each. Serve. Makes 18.

Island Spareribs

3 lb. Country style spareribs
2 Tbsp. Cornstarch
1 Tbsp. Soy sauce
½ tsp. salt
3 Tbsp. Brown sugar
¼ C. vinegar
½ C. catsup
1 (9 oz.) can crushed pineapple with juice (I use the regular size can)

Arrange spareribs in large casserole dish. Combine all the other ingredients and cook over medium heat until slightly thick, stirring constantly. Pour over ribs. Cover tightly and bake at 350 degrees for 2 hours.

Note: I cooked these many times for the girls camp girls in a dutch oven. They are wonderful!

Mardene's BBQ Turkey

TURKEY STEAKS or Turkey Tenders
1 cup SOY SAUCE
1 cup COOKING OIL
2 cups 7-UP
GARLIC SALT, to taste

Combine 7-up, oil, soy sauce and garlic salt in large bowl. Mix well. Add Turkey and marinate over night. Stir periodically. Remove turkey from marinade and barbecue.
Note: I have used Chicken Breasts when Turkey Tenders or Steaks were not available

Peach Cobbler

2 Cups FLOUR
2 Tbsp. SUGAR
1 Tbsp. BAKING POWDER
1 Tsp. SALT
6 Tbsp. SHORTENING
1 Cup MILK

1 large can PEACHES
3 Tbsp. CORNSTARCH

Measure flower, sugar, baking powder and salt into bowl. Add shortening and milk. Cut through shortening 6 times. Mix until dough forms a ball.

Combine peaches and cornstarch in sauce pan, place on stove and stir until thick and bubbly

Drop dough by spoonfuls onto hot peaches.


Bake at 400˚ for 25 to 30 minutes or until biscuit topping is golden brown. Serve warm with milk & nutmeg.

Sandra's Sour Cream Cookies

1 cup thick SOUR CREAM
1 cup SUGAR
2 EGGS
2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon SODA
1 teaspoon VANILLA
1 cup CHOCOLATE CHIPS

Beat together; eggs, sugar, sour cream and vanilla. Sift dry ingredients & mix together. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350º for 15 minutes.

Ann's Blonde Brownies

3/4 cup BUTTER
3/4 cup SUGAR
3/4 cup BROWN SUGAR
3 EGGS
1 teaspoon VANILLA
2 cups FLOUR
1 teaspoon SALT 
2 teaspoon SODA
1 cup CHOCOLATE CHIPS

Cream butter, sugar, brown sugar, eggs and vanilla together. Add dry ingredients and mix. Pour into greased - floured 9 X 13 cake pan. Bake at 350º for 30 minutes

Grandma Leavitt's Deer Camp Oatmeal Cookies

3 1/2 cups SUGAR
2 cups SHORTENING
3 EGGS
2 cups MILK
1 cup POSTUM, (Postum can no longer be purchased, use Coffee or decaf )
6 cups FLOUR
1 1/2 teaspoon CINNAMON
1 teaspoon SALT
1 teaspoon NUTMEG
3 teaspoons BAKING POWDER
2 cups RAISENS
3 cups OATMEAL
2 cups CHOCOLATE CHIPS

Cream together; sugar and shortening. Add eggs and mix. In cup, mix 1 cup hot water and 1 teaspoon postum. Add postum and milk to sugar mixture. In separate bowl combine; flour, cinnamon, salt, nutmeg and baking powder. Add dry ingredients to other mixture. Add raisins and chocolate chips. Drop by teaspoonfuls on a greased cookie sheet. Bake at 375º.

Debbie's Wierd Chocolate Cake

3 cups FLOUR, unsifted
2 cups COLD WATER
2 cups SUGAR
2/3 cup OIL
1/2 cup COCOA
1 tablespoon VINEGAR
2 teaspoons SODA
2 teaspoons VANILLA
2 teaspoons SALT

Mix flour, sugar, cocoa, soda and salt together in ungreased 9 X 13 baking pan. When mixed evenly add the water, oil, vinegar and vanilla. Mix well. Bake at 350º for 25 to 30 minutes.
Note: All mixing is done in the cake pan.

Grandma's Potato Rolls

2 tablespoons YEAST
1 tablespoon SALT
1/2 cup WARM WATER
2 cups MILK, scalded
1 cup POTATOES, mashed
2 EGGS
1/2 cup BUTTER, unsalted
8 - 9 cups FLOUR
1/2 cup SUGAR

Soften yeast in warm water (110º). Combine potatoes, butter, sugar, salt, and hot milk. Cool to lukewarm.

Add softened yeast and eggs. Stir in 2 cups flour; beat well. Stir in remaining flour (or enough to make a soft dough). Knead on lightly floured surface till smooth and elastic (3 to 4 minutes).

Place in lightly greased bowl, turning once to grease surface. Cover; let rise till double (about 1 hour). Punch down. Shape in ball. Cover and let rest 10 minutes. Shape in rolls; place on greased baking sheet. Let rise till almost double (about 1 hour). Bake in hot oven (375º) for 15 to 20 minutes. Makes about 3 dozen rolls.

Scones

1 quart WARM WATER
2 Tbsp. SALT
3/4 cup SUGAR
2/3 cup OIL
3 EGGS
3 Tbsp. YEAST
12 cup FLOUR, approx.

Combine water, sugar and yeast. Let set until yeast is softened. Add oil, salt and eggs. Mix. Add flour, one cup at a time. Knead. Let raise until double in bulk.

Roll out dough and cut into squares. Drop into hot (375 degrees) grease. Brown on one side then turn to the other and brown. Serve with honey butter.

Orange Rolls

1 Tbsp. YEAST
1/2 Cup SUGAR
1/4 Cup WATER
3/4 tsp. SALT
1 Tbsp. SUGAR
 2 EGGS, beaten
1 cup MILK, scalded
4 cups FLOUR
1/2 cup BUTTER, melted

Combine first three ingredients in bowl and let yeast soften. In mixer bowl combine milk, butter, sugar, salt and eggs. Mix together. Add flour one cup at a time. Let raise until double in bulk. Divide in half and roll dough to 1/2 inch thick. Spread orange mixture (below) on dough. Roll and cut into 12 slices. Place in greased cupcake tins. Let raise until double in bulk. Bake at 375˚ until lightly browned. About 15 minutes.

ORANGE FILLING:
1/2 Cup SUGAR
1/3 Cup BUTTER
1 ORANGE RIND, finely grated

Ed's Spicy Spam Kabobs

1/4 cup Lemon juice
3 tbsp Minced onion
1 tbsp Olive oil
1 tsp Dried leaf thyme
1 Garlic clove, minced
1/2 tsp Whole oregano leaves
1/4 tsp Red pepper flakes
16 Pea pods
1 8-oz can Pineapple chunks packed in -light juice, drained
1 12-oz can SPAM Luncheon Meat, cut into 24 cubes
1 Red bell pepper, cut into -1″ pieces
4 cup Hot cooked rice

Combine first 7 ingredients in 9x12″ dish. Wrap pea pods around pineapple chunks. Alternately thread SPAM cubes, pineapple chunks, and bell pepper pieces on eight skewers. Place in dish with marinade.
Cover and marinade 2 hours, turning occasionally. Grill kabobs over medium-hot coals 10 minutes, turning occasionally. Or, broil 5″ from heat source 8-10 minutes, turning occasionally.
Serve with hot cooked rice.  Serves 4.