Fruity Frog Eye Salad

"My Grandma makes frog eye salad for many of our family get-togethers.  I recently made her recipe for the first time for a birthday barbecue and I used fruit-flavored mini marshmallows to add a little bit of color and extra fruitiness.  It turned out so yummy and was a hit at the party!"   

Pasta

1 cup Acini di Pepe pasta (from 12 ounce package)*

1 Tablespoon vegetable or canola oil

1/8 teaspoon salt

Bring a large pot of water to a boil and add pasta, oil and salt.  Cook for 12 minutes.  Drain and cool.

Fruit

1 (15 ounce) can mandarin oranges, drained and juice reserved

1 (20 ounce) can crushed pineapple, drained and juice reserved

1 (20 ounce) can pineapple chunks or tidbits, drained and juice reserved

Drain the fruit well, reserving the juice, which will be used in the custard (recipe follows).

Custard

2 cups of juice, reserved from fruit in above step

2/3 cup sugar

4 Tablespoons flour

2 eggs

pinch of salt

1 Tablespoon lemon juice

In a saucepan, whisk together fruit juice, sugar, flour, eggs and salt.  Bring to a boil and cook until thickened.  Remove from the heat and stir in lemon juice.  Set aside to cool.

To Assemble Salad:

In a large bowl, combine pasta and fruit.  Add custard and stir until well combined.  REFRIGERATE OVERNIGHT. 

Right before serving, stir in the following:

1 (8 ounce) container Cool Whip, thawed

3 cups vanilla or fruit-flavored miniature marshmallows

Mix well and serve.  Refrigerate any leftovers.

*TIP:  Acini di Pepe is a very small round pasta that can usually be found on the top shelf on the pasta aisle of your grocery store.    



Grandma's Meat & Gravy

"This is one of my favorite recipes from my Grandma.  It is easy to make and the slow-roasting makes the meat SO tender and the gravy SO delicious!"

 

2 pounds of Boneless Beef Top Round Steak, cut into bite-sized cubes

about 1 cup flour, for dredging

salt, pepper, garlic salt, to taste

2 Tablespoons canola oil

2 Tablespoons butter

1 small onion, diced

1-(32 ounce) carton of beef stock or broth

 

Cut round steak into bite-sized cubes.  Place flour, salt, pepper and garlic salt into a large dish and stir to combine.  Add beef cubes and toss to coat.  In a Dutch oven or other large oven-safe pot, heat oil and butter over medium-high heat.  Add beef to pot, making sure to shake off excess flour.  Add diced onion.  Cook beef and onion until beef is browned.  Stir in beef stock or broth.  (NOTE:  It will look like there's too much liquid, but the gravy will thicken and be the perfect consistency by the end of the cooking time.)  Cover with lid and place into a 325 degree oven and cook for 2-1/2 to 3 hours.  Serve with mashed potatoes or egg noodles.  ENJOY!

Grandma's Candied Yams

"These Candied Yams are a must at our Thanksgiving Dinner.  It wouldn't be Thanksgiving without them.  They are the perfect amount of golden sweetness and would be a delicious addition to your holiday dinner!" 

4-5 Yams
1/2 cup or 1 stick of butter
2 cups packed brown sugar

Peel yams and cut into large chunks.  Place in a large stock pot and cover with water.  Bring to a boil and cook until fork-tender.  Drain.  Return to the pan and add stick of butter and brown sugar.  Heat on medium heat until butter melts and brown sugar dissolves. Continue to cook until sauce thickens and becomes syrupy.  Enjoy!

Grandma's Shortbread Cookies

"This family recipe was given to us by my Grandma.  I wait all year for the holidays, because I know that my sweet husband will make these cookies for me.  They are the best shortbread cookies I've ever tasted!"

 

2 cups softened butter

2 cups powdered sugar

2 eggs

3 teaspoons almond extract

2 teaspoons vanilla extract

5 cups flour

1/2 teaspoon salt

 

 

Cream together butter and powdered sugar.  Add eggs and extracts.  In a separate bowl, combine flour and salt and gradually add to creamed mixture.  Form dough into 2 disks and wrap in plastic wrap.  Chill dough for about 30 minutes.  Roll out on a floured work surface to 1/4 inch thickness and cut into shapes using cookie cutters.  Place cookies on a non-stick baking sheet and bake at 375 degrees for 12-16 minutes or until the edges of the cookies are just golden brown.  Cool completely and frost with Almond Butter-Cream Icing.  (Recipe follows.)

 

Almond Butter-Cream Icing:

2 sticks or 1 cup of butter, softened

1 cup of shortening

2 pound bag of powdered sugar

2 teaspoons almond extract
1 teaspoon vanilla extract
food coloring

Light corn syrup or water to thin icing to desired consistency*

  

In the bowl of a stand mixer, cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add almond and vanilla extracts.  Add food coloring, if desired.   Frost cookies using decorating bag and star tip or spread icing with an off-set spatula.

*TIP:  If icing is too thick, you may add light corn syrup or water, 1 Tablespoon at a time, until the icing is the consistency you want.     

Cabbage Burgers

"I have eaten these cabbage burgers all my life and I love them!  The original recipe was time consuming because it used homemade bread dough.  My aunt adapted the original recipe to make it easier and quicker and luckily she shared her recipe with me.  I made them for the first time recently and my husband and I devoured them.  They are a delicious and hearty family-friendly dinner and I hope your family loves them as much as we do."

Dough rolled out and ready for filling

Browned meat and cabbage mixture

Stuffed rolls

Rolls doubled in size, basted with butter & ready for baking

Just out of the oven

Ready to enjoy

1 (24 count) bag of Rhodes frozen Texas Rolls
2 pounds hamburger or a combination of 1 pound of hamburger and 1 pound sausage (My Aunt uses a package of Jimmy Dean Sausage with Sage.)
1 onion, diced
garlic salt, pepper, dried thyme and dried basil, to taste (I used a teaspoon of garlic salt, 1/2 teaspoon each of pepper, thyme and basil.)
1 (14 ounce) package of shredded cabbage or coleslaw mix (cabbage and carrots)
4 Tablespoons butter, melted (for basting)

Allow frozen rolls to thaw for about 45 minutes so that the dough becomes pliable.  (I placed the frozen rolls on waxed paper to thaw.)  While the rolls are thawing, brown hamburger (or hamburger and sausage) with onion and seasonings.  Pour into a colander to drain well.  Return to the pan and add shredded cabbage.  Cover and cook until cabbage is softened, about 15 minutes. 

Roll out each roll and place some of the meat mixture (2-3 Tablespoons) in the middle.  Stretch  dough up and around meat mixture and pinch closed.  Place the rolls seam-side down into two greased 9x13 pans, 12 rolls per pan.  Place pans in a warm place and allow rolls to raise until doubled in size, about 1-2 hours.  Brush rolls with melted butter and bake at 350 degrees for 20-30 minutes or until golden brown.  Remove from the oven and take rolls out of pans immediately to avoid the rolls becoming soggy.  Serve warm.  ENJOY!

TIP:  I have always dipped these yummy rolls in ketchup, but you can also eat them plain.

Grandma's Roast & Potatoes

"My husband and I love when my Grandma makes her Roast & Potatoes!  It makes a delicious dinner and the leftover roast makes the yummiest sandwiches the next day!  I recently made this recipe and our whole house smelled like my Grandma's house.  It was so comforting!" 

 

1-(3 to 4 pound) rump roast

salt & pepper

1 packet of dry Lipton onion soup mix (from 2 packet box)

1/2 cup water

small red potatoes, whole and unpeeled (I used 10 potatoes.)

1 (10-3/4 ounce) can of French onion soup

 

Preheat oven to 350 degrees.  Line a Dutch oven or roasting pan with 2 pieces of foil in a cross pattern.

 

Place roast inside foil.  Sprinkle with desired amount of salt and pepper and packet of onion soup mix.  Pour in water.  Wrap foil up around roast.  Put lid on pan and bake at 350 degrees for 2 hours. 

 

Boil potatoes until fork tender; Drain.  Cool potatoes enough to handle and peel.  Set aside until roast has baked for 2 hours. 

 

After roast has cooked for 2 hours, remove from the oven and take foil wrapped roast out of the pan.  Open the foil and transfer roast and drippings back into the pan.  Place potatoes around the roast and pour can of French onion soup over roast and potatoes.  Return UNCOVERED pan to the oven and bake at 350 degrees for 1 additional hour.  Serve sliced roast and potatoes with sauce.    

  

Grandma's Cabbage Rolls

"Where I'm from, Cabbage Rolls are a staple for family dinners and are often served at special occasions like weddings and other celebrations.  I have eaten them my whole life and I never get tired of them.  The very best Cabbage Rolls I've ever had are made by my Grandma.  She makes them for our whole family often and my husband and I love when she does!  Now I am sharing her delicious recipe with you." 

2 pounds of ground beef, uncooked*

2 pounds of ground pork or 2-(16 ounce) packages of Jimmy Dean Sausage, original or sage, uncooked*

1 bag of prepared Uncle Ben's Boil-in-Bag Rice (from 4-bag package, prepared according to package directions) 

1 cup water

2 eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon chicken bouillon granules

1/2 teaspoon garlic salt

2 Tablespoons dried minced onion

2 Tablespoons dried parsley flakes

1 large head of green cabbage

1 (32 ounce) jar of sauerkraut, drained

1 (10-3/4 ounce) can condensed tomato soup

1 (15 ounce) can of tomato sauce

Preheat oven to 350 degrees.  In a large bowl, mix uncooked ground beef and sausage until completely combined.  Add cooked rice, water, eggs, salt, pepper, chicken bouillon granules, garlic salt,  dried minced onion and dried parsley flakes and mix well; set aside. 

Add head of cabbage to a large pot of boiling water.  Boil until leaves begin to separate, about 10 minutes.  Remove cabbage from the water, pull each leaf off of the head and cut out the core from each leaf.  Using some of the large outer leaves cover the bottom of a large roasting pan (18 inch pan with lid).  Form meat mixture into large meatballs and roll up in remaining cabbage leaves, cutting large cabbage leaves in half.  Place cabbage rolls, seam side down, in the roaster.  If any cabbage is left after all of the meat mixture is used, chop it and put it on top of cabbage rolls.  Add just enough water to the roasting pan to cover the cabbage rolls (about 2 inches of water).  Cover roaster with lid and bake at 350 degrees for 2 hours.  Remove from the oven and place drained sauerkraut over cabbage rolls.  Combine tomato soup and tomato sauce and pour over sauerkraut.  Put lid back on and return roaster to oven for 1 hour.  Enjoy!

*NOTE:  Instead of using the combination of ground beef and pork, you can use all pork.

TIP:  We love to serve with boiled potatoes and French bread for a delicious meal. 

Grandma's Stuffed Peppers

 

 

"My Grandma's Stuffed Peppers are so delicious and they are one of my favorite family recipes!  I recently made them on my own for the first time and much to my delight they tasted 'almost' as good as when my Grandma makes them for us.  On the day I made them, my husband told me he could hardly stand the wait until he could get off work and get home for dinner.  I even got his seal of approval.  I was so proud!"

 

 

A Dutch Oven is a perfect pan for making this recipe.

All of the ingredients needed to make stuffed peppers.
 

Prepare rice according to package directions.

Remove tops and membranes of peppers.

Place peppers in Dutch Oven.

Combine ground beef, sausage, prepared rice, salt and pepper.

Spoon meat mixture into peppers.

Combine pasta sauce and tomato soup.

Pour sauce over peppers.

This is what the peppers will look like after baking them at 325 degrees for 2-1/2 to 3 hours.  Yum!

 

 

RECIPE:

6 red bell peppers

1 pound ground beef

1 (16 ounce) package of Jimmy Dean Sage Sausage or 1 pound of ground pork

2 cups prepared white rice

1 teaspoon salt

1/2 teaspoon pepper

1 (24 ounce) jar of Tomato Basil Pasta Sauce

1 (10-3/4 ounce) can tomato soup

 

Preheat oven to 325 degrees.  Spray a Dutch oven or large roasting pan with non-stick cooking spray.  

 

Prepare white rice according to the package directions.  While rice is cooking, cut the tops off of the red peppers and remove the seeds and membranes.  Place peppers into the Dutch oven or similar roasting pan.  In a large bowl, combine the ground beef, sausage or ground pork, prepared rice, salt and pepper.  Spoon the meat mixture into the peppers.  In a bowl, combine the pasta sauce and tomato soup and pour over the top of the peppers.  Put the lid on the Dutch oven or roaster and place in the preheated oven.  Bake at 325 degrees for 2-1/2 to 3 hours.          

Grandma's Pineapple - Vanilla Wafer Dessert Pudding

"As the name says, this delicious recipe is from my Grandma.  She makes it for many of our family gatherings.  It is so yummy with a creamy pineapple pudding layer sandwiched between vanilla wafer crumbs.  Try it for your next get together and I guarantee you it will be the hit of the party."   

 

1 cup milk
1 pound package of mini marshmallows
1 pint of whipping cream
1 (20 ounce) can of crushed pineapple, drained very well
1 (11ounce) box of vanilla wafers, finely crushed (2/3 of the crushed vanilla wafers will be used for the bottom crust and the remaining 1/3 of the vanilla wafers will be sprinkled on top.)

In a large saucepan over low heat, heat milk until scalding (before milk boils).  Add mini marshmallows and stir until melted.  Remove from the heat and allow to cool. 

In a mixing bowl, whip whipping cream until stiff peaks form.  Fold drained pineapple into whipped cream. 

To make the pineapple pudding, combine the cooled marshmallow mixture with the pineapple mixture. 

To assemble dessert, layer about 2/3 of the crushed vanilla wafers on the bottom of a 9x13 pan.  Pour the pineapple pudding over the vanilla wafers.  Sprinkle the remaining crushed vanilla wafers on top.  Refrigerate until ready to enjoy.

Pistachio Bundt Cake

"My Step-Dad's favorite time of the year was Christmas.  He was like a little kid on Christmas morning.  He often had to wait for my sister and I to get up to see what Santa had brought us and so we could all open our presents.  I think we totally drove him nuts because we thought we needed to sleep 'til noon.  How we must have tortured him!  We lost our Step-dad this year and in honor of him I wanted to post his very favorite recipe, Pistachio Cake, at his very favorite time of year, Christmas.  This year we will be celebrating Bob's birthday and Christmas without him, but we will raise a glass of milk and eat a slice of Pistachio cake to honor him. Love ya and miss ya Bob!  There isn't a moment that goes by that I don't think about you.  I pray that you found peace."   

Pistachio Bundt Cake:
1 white cake mix
1 (3-3/4 ounce) package of pistachio instant pudding
3 eggs
1-1/3 cups water
1/3 cup oil
1/2 cup walnuts, chopped
1/4 cup flour

Mix everything together until completely combined.  Spoon batter into a Bundt pan, that has been sprayed very well with non-stick cooking spray with flour.  Bake at 350 degrees for 35 to 40 minutes.  Allow to cool completely.  Remove from the pan and frost with Pistachio Icing.


Pistachio Icing
1-1/2 cups of milk
1 envelope of Dream Whip brand whipped topping (Located on the baking aisle or by the Jello products.)
1 (3-3/4 ounce) package of pistachio instant pudding

Combine icing ingredients and beat slowly with a hand mixer. Gradually turn to high speed and beat for 4-6 minutes.  Spread on cooled cake.

Grandma's Turkey Dressing

"This is my favorite holiday recipe!  My family and I wait all year for my Grandma to make it for Thanksgiving and Christmas dinner.  The combination of bread, rice and sausage makes this stuffing recipe different than any other one I've ever tasted.  It wouldn't be the holidays without it!"

2-(16 ounce) packages of Jimmy Dean Sausage (1 regular and 1 sage)

1 onion, chopped

2-3 ribs celery, chopped

1 loaf of French bread, cut or torn into 1-inch pieces, dried* 

2 eggs, beaten

1 (14.5 ounce) can chicken broth

1/2 cup water

1 bag of prepared Uncle Ben's Boil-In-Bag Rice (From 4-bag package, prepared according to package directions)

 

Brown sausage with onion and celery, until sausage is cooked thoroughly and vegetables are softened.  Add dried bread, eggs, chicken broth, water and cooked rice.  Spoon into a 9x13 pan and bake at 350 degrees for 30 minutes.

*TIP:  My Grandma tears the bread into pieces and then places it in a large bowl and allows it to sit out on the counter until it is dry.  You can also dry the bread by tearing it into pieces and placing it on a sheet tray and baking it at 300 degrees for about 8 minutes.  

Cucumbers & Tomatoes

"I love this side dish.  My family has made it for years and it's a mainstay at many of our family dinners.  It would be a delicious addition to your Thanksgiving or Christmas menu this year."

 

2 to 3 cucumbers

2 or 3 tomatoes

1 small onion

white vinegar, to taste

canola oil, to taste

salt & pepper, to taste

sprinkle of sugar

Slice cucumbers.  Dice tomatoes and onion.  Place cucumbers, tomatoes and onion in a serving bowl.  Add desired amount of oil, vinegar, salt and pepper.  Stir together.  Sprinkle a little sugar on top.  Refrigerate for a couple hours to combine flavors.  Stir before serving.   

Grandma's Cream Filling

"This delicious almond custard is one of my family's favorite comfort foods.  My sister and I request that my Grandma make it for us often.  I love to eat it with sliced bananas!   

 

2 cups milk

1/2 cup sugar

1 Tablespoon cornstarch

3 Tablespoons flour

3 egg yolks, beaten

2 Tablespoons butter

1/4 teaspoon salt

1/2 teaspoon almond extract

1 teaspoon vanilla extract

 

Spray the bottom of a medium saucepan with non-stick cooking spray (to ensure that custard won't stick to pan) and pour in milk.  Scald milk (heat milk just to the point before it's going to boil-about 180 degrees).  In a bowl, mix together sugar, cornstarch and flour.  Add to heated milk and cook on low until thickened, stirring occasionally for 10-15 minutes.  Remove from the heat and stir in egg yolks, 1 Tablespoon at a time, stirring constantly.  Return pan to the heat and add butter and salt.  Stir until butter is completely melted (2-3 minutes).  Remove custard from the heat and allow to cool for 15-20 minutes.  Stir in almond and vanilla extracts.  Refrigerate.

 

TIP:  This custard is delicious served alone or with sliced bananas.  It would also make a delicious filling for banana cream pie. 

 



Macaroni with Cracker Crumbs

"Everyone in my Family loves this recipe.  Every time I eat it I'm reminded of being a little girl when my grandma and mom would make it for me and my sister.  It's definitely

COMFORT FOOD!" 

1/2 pound or 1/2 of a 1 pound box of pasta (I used Rotini, but you can use any shape of noodle that you prefer.)
1 sleeve saltine crackers or 1/4 of a 1 pound package, crushed*
1 stick or 1/2 cup butter
salt and pepper, to taste

Prepare pasta, following package directions.  Cook until tender, about 10-11 minutes.  Drain.  Melt butter in a saute pan.  Add drained pasta and stir.  Add crushed crackers and mix together until all pasta is covered with cracker crumbs.  Season with salt and pepper.  Makes 4 servings.

*TIP:  You can use a food processor to make the cracker crumbs or you can place the crackers in a resealable bag and use a rolling pin to crush them.

YUM!

Grandma's Oven Barbecued Spare Ribs

"This is one of my favorite recipes that my Grandma makes.  The ribs are slathered in a savory sauce that is finger-lickin' good!"

4 to 5 pounds Pork spare ribs

1 teaspoon salt

1/4 teaspoon pepper

1/2 of a lemon, thinly sliced

1 large onion, chopped finely

1 cup ketchup

2 cups water

1 teaspoon chili powder

1 teaspoon celery seed

1/4 cup brown sugar

1/4 cup vinegar

1/4 cup Worcestershire sauce

Few drops Tabasco sauce

Cut spare ribs into pieces of 3 or 4 ribs.  Spread in a shallow baking pan, meaty side up  Season with salt and pepper.  On each rib piece, place one lemon slice and sprinkle chopped onion over all.  Bake, uncovered 45 minutes at 450 degrees.  Combine remaining ingredients in a saucepan and bring to a boil.  Pour over ribs, reduce heat to 350 degrees and roast uncovered, 1 to 1.5 hours.  Baste occasionally with sauce. 

 

"I baked the ribs in my Dutch Oven.  It worked great!" 

Grandma's Brownies

"I love ALL brownies, but these are by far my very favorite!  My Grandma gets many requests for them and she lovingly makes them for anyone who asks."

BROWNIES

Sift together:

2 cups flour

2 cups sugar

1 teaspoon baking soda

Set aside.

Boil together:

2 sticks or 1 cup butter

4 Tablespoons cocoa powder   

1 cup water

Mix into flour mixture.

Add:

1/2 cup buttermilk

3 eggs

1 teaspoon vanilla.

Mix well.  Bake in a greased jelly roll pan (15x11 pan) at 350 degrees for 18-20 minutes.  Allow to cool completely and ice with frosting (Recipe follows).

FROSTING

Boil together:

1 stick or 1/2 cup butter

4 Tablespoons cocoa powder

5 Tablespoons buttermilk

Add:

2-3 cups powdered sugar

1 teaspoon vanilla

Mix well.  Allow to cool and frost cooled brownies.  TIP:  After frosting, my Grandma runs a fork through the frosting to make a pretty presentation.

Moist and chocolaty !