Ingredients:
1 pkg (wax paper pack inside box) of graham crackers
3 Tbsp. margarine
1 Tbsp. sugar
Filling:
1 package cream cheese softened
1 cup powdered sugar
1 regular size envelope of DREAM Whip (generic works fine)
Directions:
Crush crackers, melt margarine and add to crackers along with sugar. Stir in until crumbs are coated. Press into bottom and a little ways up the sides of large pie plate or any glass dish about that size. Put in freezer to cool. Combine cream cheese and powdered sugar. Mix and whip DREAM whip until stiff. Fold in cheese mixture, spread on crumb crust. Refrigerate, covered for two hours or until ready to serve. Top with cherry, berry pie filling, fresh strawberries, chocolate sauce, etc. The cheesecake will store better if you don't put the topping all over it--just serve on each piece. The cheese mixture also works great if you bake brown sugar cookie dough on a pizza pan--cool--spread cheese mixture on--top with fresh fruit to make fruit pizza.
Dumplings
Ingredients:
4 eggs, stirred
1 t salt
1 t sugar
1 T bkg prdr
flour to make very thick batter
Directions:
Drop by half teaspoonfuls into boiling broth. Reduce heat and simmer in covered pot until tender.
4 eggs, stirred
1 t salt
1 t sugar
1 T bkg prdr
flour to make very thick batter
Directions:
Drop by half teaspoonfuls into boiling broth. Reduce heat and simmer in covered pot until tender.
Chicken Soup—Linda
Ingredients:
1 whole chicken or 4 chicken breasts, skins removed
1 onion chopped fine
2 stalks celery cut fine or ½ t celery seed
½ t black pepper
2 t chicken boullion2 carrots, peeled and shredded
1 large can cream soup (chicken, mushroom)
3 large cans water
Directions:
Simmer until chicken falls from bones. Bone and cut meat into small pieces.
Add noodles, rice, or dumplings to boiling stock. Reduce heat and simmer until tender.
When adding rice 2 c . frozen mixed vegetables added just before serving is good.
1 whole chicken or 4 chicken breasts, skins removed
1 onion chopped fine
2 stalks celery cut fine or ½ t celery seed
½ t black pepper
2 t chicken boullion2 carrots, peeled and shredded
1 large can cream soup (chicken, mushroom)
3 large cans water
Directions:
Simmer until chicken falls from bones. Bone and cut meat into small pieces.
Add noodles, rice, or dumplings to boiling stock. Reduce heat and simmer until tender.
When adding rice 2 c . frozen mixed vegetables added just before serving is good.
Marie Calendar’s Clam Chowder
Ingredients:
3 c diced potatoes
1 c diced celery
½ c shredded carrots
1 can clams, drained
Cook in just enough water to cover until potatoes are tender.
Make white sauce:
Melt ½ c butter
Add ½ c flour
2 c half and half
2 c milk
Stir on med heat until thick
Add to veggies(do not drain them)
Add 2 T red wine vinegar.
Directions:
Heat and serve.
3 c diced potatoes
1 c diced celery
½ c shredded carrots
1 can clams, drained
Cook in just enough water to cover until potatoes are tender.
Make white sauce:
Melt ½ c butter
Add ½ c flour
2 c half and half
2 c milk
Stir on med heat until thick
Add to veggies(do not drain them)
Add 2 T red wine vinegar.
Directions:
Heat and serve.
Homemade Tomato Soup—Etta Feinauer
Ingredients:
2 c. blended tomatoes or 2 c. juice
½ t bakg soda
1 t salt
1 ½ T margarine
1 ½ T flour
3 ½ c milk
1/8 t pepper
1 T parsley (optional)
Directions:
Blend flour into melted margarine and add milk to make thick white sauce. Mix all other ingredients and stir into sauce mixture. Heat thoroughly and serve. (makes 2 large servings)
2 c. blended tomatoes or 2 c. juice
½ t bakg soda
1 t salt
1 ½ T margarine
1 ½ T flour
3 ½ c milk
1/8 t pepper
1 T parsley (optional)
Directions:
Blend flour into melted margarine and add milk to make thick white sauce. Mix all other ingredients and stir into sauce mixture. Heat thoroughly and serve. (makes 2 large servings)
Hot and Sour Soup
Ingredients:
½ # pork or chicken cut into thin strips
12 med dried black mushrooms (can use any fresh mushrooms)
8 oz firm tofu
8 c chicken broth w/ ½ t. ginger
2 T soy sauce
2 can shredded bamboo shoots
¼-½ t white pepper
BRING TO A ROLLING BOIL
Add 4 T cornstarch dissolved in 4 T cold water
4 T coarsely cut green onion
4 t red pepper sauce
1 t sesame oil
2 beaten eggs added slowly and stirred with a fork
Simmer 10 minutes (if using fresh mushrooms add them last)
½ # pork or chicken cut into thin strips
12 med dried black mushrooms (can use any fresh mushrooms)
8 oz firm tofu
8 c chicken broth w/ ½ t. ginger
2 T soy sauce
2 can shredded bamboo shoots
¼-½ t white pepper
BRING TO A ROLLING BOIL
Add 4 T cornstarch dissolved in 4 T cold water
4 T coarsely cut green onion
4 t red pepper sauce
1 t sesame oil
2 beaten eggs added slowly and stirred with a fork
Simmer 10 minutes (if using fresh mushrooms add them last)
Polish Garden Soup
Ingredients:
1 Kielbasa sausage cut into bite- sized pieces
1 qt tomatoes
1 qt water
1 onion cut into thin slices
celery or celery seed
1 -2 t chicken bouillon
¼ t black pepper
¼ c catsup
2 small zucchini cut into pieces
3 small yellow summer squash cut into pieces
Carrots, cut into pieces
Cabbage if you have it
Directions:
Crock-pot until veggies are tender.
In winter I substitute 1 c pasta product for the summer squash. Add pasta last hour of cooking time.
1 Kielbasa sausage cut into bite- sized pieces
1 qt tomatoes
1 qt water
1 onion cut into thin slices
celery or celery seed
1 -2 t chicken bouillon
¼ t black pepper
¼ c catsup
2 small zucchini cut into pieces
3 small yellow summer squash cut into pieces
Carrots, cut into pieces
Cabbage if you have it
Directions:
Crock-pot until veggies are tender.
In winter I substitute 1 c pasta product for the summer squash. Add pasta last hour of cooking time.
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