tag:blogger.com,1999:blog-688220280182887372024-02-19T17:13:29.549-08:00Robertson's RecipesRecipes from the family that loves to eat together...Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-68822028018288737.post-91578674979345713112011-11-01T02:22:00.002-07:002012-03-31T10:13:42.470-07:00Robertson Family Recipes<a href="http://robertsonsrecipes.blogspot.com/2008/03/breakfast-dishes.html">Breakfast Dishes</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/appetizers.html">Appetizers</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/main-courses.html">Main Courses</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/sauces-and-marinades.html">Sauces and Marinades</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/salads-and-side-dishes.html">Salads and Side Dishes</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/breads.html">Breads</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/soups.html">Soups</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/beverages.html">Beverages</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/cookies-and-brownies.html">Cookies and Brownies</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/cakes.html">Cakes</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/desserts-and-other-sweets.html">Desserts and Other Sweets</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/pies.html">Pies</a><div><br /></div>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-73384658984013444912008-03-25T23:14:00.000-07:002018-06-10T23:16:05.062-07:00Fruit Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
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Fruit Salsa<o:p></o:p></div>
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1 Bag Frozen Raspberries<o:p></o:p></div>
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1 Bag Frozen Strawberries Chopped<o:p></o:p></div>
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2 Green Apples Diced<o:p></o:p></div>
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3 Kiwi Peeled & Diced<o:p></o:p></div>
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3 Tbls Red Jam<o:p></o:p></div>
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2 Tbls White Sugar<o:p></o:p></div>
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1 Tbls Brown Sugar<o:p></o:p></div>
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Mix all of the fruit together in a large bowl, in a small bowl mix jam & sugar, once combined add to the fruit.<o:p></o:p></div>
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Serve with Cinnamon Chips.<o:p></o:p></div>
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Cinnamon Chips<o:p></o:p></div>
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24 8” or Fajita Size Flour Tortillas<o:p></o:p></div>
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1 Cube Butter Melted<o:p></o:p></div>
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Cinnamon & Sugar<o:p></o:p></div>
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Pre heat the oven to 350’<o:p></o:p></div>
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Butter and C&S both sides of the tortilla, then cut into wedges<o:p></o:p></div>
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Bake on a parchment lined baking sheet for about 8 or 10 minutes or until they are golden brown.<o:p></o:p></div>
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Serve with Fruit Salsa<o:p></o:p></div>
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annzyhttp://www.blogger.com/profile/00353732618819255145noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-11646601070566219712008-03-25T13:57:00.000-07:002011-02-17T21:54:00.048-08:00Breakfast dishes<a href="http://robertsonsrecipes.blogspot.com/2008/03/breakfast-casserole.html" name="_Toc79770838">Breakfast Casserole<br /></a><a href="http://robertsonsrecipes.blogspot.com/2008/03/cheese-strata.html" name="_Toc79770840">Cheese Strata</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/chocolate-waffles.html" name="_Toc79770844">Chocolate Waffles<br /></a><a href="http://robertsonsrecipes.blogspot.com/2008/03/crepes.html" name="_Toc79770843">Crepes</a><a href="http://robertsonsrecipes.blogspot.com/2008/03/dutch-baby-pancakes-german-pancakes.html" name="_Toc79770841"><br />Dutch Baby Pancakes (German Pancakes)</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/overnight-pecan-rolls.html" name="_Toc79770836">Overnight Pecan Rolls</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/favorite-pancakes.html" name="_Toc79770837">Favorite Pancakes</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/breakfast-casserole.html" name="_Toc79770838"></a><a href="http://robertsonsrecipes.blogspot.com/2008/03/french-donuts.html" name="_Toc79770842">French Donuts</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/overnight-pecan-rolls.html" name="_Toc79770836">Overnight Pecan Rolls</a><a href="http://robertsonsrecipes.blogspot.com/2008/03/pumpkin-waffles.html"><br />Pumpkin Waffles</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/cheese-strata.html" name="_Toc79770840">Cheese Strata</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/dutch-baby-pancakes-german-pancakes.html" name="_Toc79770841">Dutch Baby Pancakes</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/french-donuts.html" name="_Toc79770842">French Donuts</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/crepes.html" name="_Toc79770843">Crepes</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/chocolate-waffles.html" name="_Toc79770844">Chocolate Waffles</a><br /><a href="http://robertsonsrecipes.blogspot.com/2011/02/baked-bacon.html" name="_Toc79770845">Baked Bacon</a>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-17622289962299736872008-03-25T13:55:00.000-07:002011-02-17T21:46:41.088-08:00Baked BaconMmm, Bacon! Want that crispy golden hue, that bit of crackly crunch that's not dried out, hard, dark brown and overdone at the corners, or grayish and limp from the microwave? Then you need to bake your bacon. Sure, you can get nicely cooked bacon on a griddle, but it's less hassle and less work in the oven.<br /><br />Ingredients:<br />8~12 oz. Bacon (I prefer the uncured thick cut hickory smoked kind, like Hempler's) <br /><br />Take a rimmed baking sheet, such as a jelly roll pan, and line it with foil. Lay out the strips of bacon on the foil. It's okay if they overlap just a bit, as they will shrink when cooking. Set the oven to bake at 400 degrees and put the pan with the bacon on a rack in the middle. Preheating is not required, though it doesn't hurt. Set the timer for 15 minutes. The bacon will probably require another two to seven minutes beyond this, depending on thickness, but it's a good checkpoint for doneness. Bake until it looks like cooked bacon ought to look, and remove from the oven. Set the pan at a slight angle to drain the grease from the bacon for a minute. Press the strips of cooked bacon in paper towels to remove excess grease. Pour the bacon grease from the pan into a container - not down the sink, unless you like unclogging drains. At this point, you can enjoy some bacon! Leftover bacon freezes really well and will perk up nicely in the microwave after a few seconds.Colin R.http://www.blogger.com/profile/11601063404938522474noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-4295031832013593442008-03-25T13:54:00.001-07:002009-11-07T19:48:00.542-08:00Overnight Pecan Rolls<a name="_Toc79770836">Noelle brought this one to us and we have often had it Christmas morning.</a><br /><br />1 cup chopped pecans<br />18 frozen bread dough rolls (Rhodes)<br />1 3-ounce package butterscotch pudding (not instant)<br />½ cube butter<br />¾ cup brown sugar<br />¾ teaspoon cinnamon<br /><br />Grease Bundt pan and spread nuts in bottom. Sprinkle dry pudding over dough in pan. Melt butter, brown sugar, and cinnamon together and pour over dough. Leave uncovered overnight (8 hours). Bake 25-30 minutes at 350°. Turn out, upside down, onto plate immediately after taking out of oven.Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-30449551719108716452008-03-25T13:53:00.002-07:002009-11-07T19:40:53.335-08:00Favorite Pancakes<p><a name="_Toc79770837"><span style="color:#000000;">2 cups flour<br />3 eggs, separated<br />1 teaspoon soda<br />¼ cup oil<br />1 teaspoon baking powder<br />2 cups buttermilk<br />1 teaspoon salt<br />2 tablespoons sugar</span></a></p><p>Sift together dry ingredients. Combine egg yolks and other liquid ingredients. Beat egg whites, gradually adding sugar as you beat. Stir dry ingredients into liquid. Gently fold in stiff egg whites. Fry as usual. Serve with warm syrup.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com1tag:blogger.com,1999:blog-68822028018288737.post-6680168843686023522008-03-25T13:53:00.001-07:002009-11-07T19:40:53.335-08:00Breakfast Casserole<p>From Mom’s friend Diane Kelson – the ladies first had it at Kelson’s cabin.</p><p>1 package frozen hash browns<br />10 eggs, beaten<br />½ cup chopped peppers<br />½ cup chopped onion<br />½ cup cooked bacon or ham bits<br />1½ cups Swiss or mozzarella cheese, grated<br />¾ cup half & half, eggnog, or whole milk<br />1 teaspoon salt<br />½ teaspoon pepper</p><p>Lightly brown hash browns in frying pan and place in 9x13 baking dish, buttered or sprayed with Pam. Mix beaten eggs with remainder of ingredients. Spoon egg mixture over hash browns in baking pan. Bake at 350° for 35-45 minutes or until knife inserted in center comes out clean.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-8701476307491347182008-03-25T13:52:00.002-07:002009-11-07T19:45:45.383-08:00Pumpkin Waffles<p>This is from Noelle’s friend Camille Conrad. The Conrads have this on General Conference Sundays.</p><p><strong><em>Waffles<br /></em></strong>2 cups flour<br />2 tablespoons baking powder<br />1 tablespoon cinnamon<br />1 tablespoon sugar<br />½ teaspoon nutmeg<br />¼ teaspoon salt<br />4 eggs, separated<br />1½ cups milk<br />1 cup pumpkin<br />¾ cup margarine<br />1 tablespoon vanilla</p><p>Combine first 6 ingredients. Separate the eggs and beat the yolks slightly. Add the milk, pumpkin, margarine and vanilla. Add the flour mixture. Fold egg whites into pumpkin mixture and then bake in waffle iron.</p><p><strong><em>Buttermilk Syrup<br /></em></strong>1 cube butter<br />1 cup sugar<br />½ cup buttermilk<br />1 teaspoon Karo syrup<br />1 teaspoon baking soda<br />1 teaspoon vanilla</p><p>Combine first 4 ingredients. Bring to a boil in extra large pan. Remove from heat and sir in baking soda and vanilla. Mixture will fizz to twice its height. Let set, stirring occasionally until fizz is gone. Serve hot over pumpkin waffles.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com1tag:blogger.com,1999:blog-68822028018288737.post-86646514827911523362008-03-25T13:52:00.001-07:002009-11-07T19:40:53.336-08:00Cheese Strata12 slices bread (white, trimmed, buttered and cut into small cubes)<br />1 pound cheddar cheese, shredded<br />1 pound bacon, crisp and crumbled<br />Parsley, chopped<br />1 4-ounce can chopped green chilies<br />6 beaten eggs<br />4 cups milk<br />1½ teaspoons minced onion<br />¼ teaspoon salt<br />Pepper<br />½ teaspoon dry mustard<br /><br />Grease a 9x13 pan. Put in buttered bread. Sprinkle with ¾ of cheese, all bacon, parsley and green chilies. Mix eggs, milk, onion and seasonings. Pour over other ingredients. Mix lightly with a fork. Sprinkle remainder of cheese on top. Allow to set in refrigerator over night. Bake uncovered at 350° for 45 minutes.Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-69191042040821040382008-03-25T13:50:00.002-07:002009-11-07T19:40:53.336-08:00Dutch Baby Pancakes (German Pancakes)<p>This was a great school morning breakfast. It made enough for everyone and cooked while they were getting ready for school.</p><p><strong><em>Pan size Butter Eggs Milk Flour<br /></em></strong>2-3 quart ¼ cup 3 ¾ cup ¾ cup<br />3-4 quart ⅓ cup 4 1 cup 1 cup</p><p>Heat oven to 425°. Put butter in shallow (3-inch) pan and put in oven to melt butter. Put eggs in blender. Mix for 1 minute. Gradually add the milk, then the flour. Mix for 30 seconds. Pour mixture into hot melted butter. Cook 20-25 minutes at 425°. Sprinkle with sugar and cinnamon or serve with syrup, applesauce, etc.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-52990529530272102002008-03-25T13:50:00.001-07:002009-11-07T19:48:00.543-08:00French Donuts<a name="_Toc79770842">An old recipe from Grandma King (Diane’s maternal Grandmother)</a><br /><br />½ cup shortening<br />1 tablespoon nutmeg<br />½ cup sugar<br />2 teaspoons baking powder<br />⅔ cup milk<br />½ teaspoon salt<br />1½ cups flour<br />1 egg separated<br />Cinnamon-sugar mixture in a shaker<br /><br />Cream shortening and sugar. Add egg yolk. Then add other ingredients. Lastly fold in stiffly beaten egg white. Fill greased muffin tin ½ full. Bake at 400° for 20 minutes. When done and still warm, brush tops with melted butter and sprinkle with cinnamon-sugar mixture.Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-18951613181741703932008-03-25T13:49:00.002-07:002009-11-07T19:40:53.336-08:00Crepes<p>Supposedly these keep well, but I’ve never found out.</p><p>1½ cups milk<br />1 cup flour<br />2 eggs (or ½ cup egg substitute)<br />Butter or margarine<br />Cinnamon-sugar mixture in a shaker</p><p>Gently beat together the milk, eggs, and flour mixture with a whisk until there are no lumps – don’t beat too vigorously or the batter will by frothy. Heat a small non-stick pan to medium, until ¼ teaspoon of butter or margarine placed in the middle melts rapidly, but doesn’t burn. Pour in about two tablespoons’ worth of batter into the middle of the pan and swirl it around to fill the bottom. Cook for about a minute, until the gloss is mostly gone, then flip and cook about another minute on the other side, until browned to taste. Remove to a plate to cool, then sprinkle cinnamon-sugar mixture on top and roll up to eat. Repeat with an additional ¼ teaspoon of butter before each crepe. Makes 15 to 20, depending on size. </p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-78479461572043844392008-03-25T13:49:00.001-07:002009-11-07T19:40:53.336-08:00Chocolate Waffles<p>4 tablespoons unsalted butter<br />2 packages of Choco-Bake<br />½ cup flour<br />½ teaspoon backing powder<br />¼ teaspoon salt<br />½ cup sugar<br />2 large eggs<br />1 teaspoon vanilla<br />2 tablespoons milk</p><p>Melt butter and add Choco-Bake. Set aside. Mix dry ingredients in a large bowl and add eggs, milk, and vanilla until blended. Add Choco-Bake and butter. Fold together without over-mixing. Bake in a lightly greased waffle iron.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-80750724825342370522008-03-25T09:54:00.000-07:002009-11-30T11:13:58.237-08:00Appetizers<a href="http://robertsonsrecipes.blogspot.com/2008/03/crab-spread.html" name="_Toc79770846">Crab Spread<br /></a><a href="http://robertsonsrecipes.blogspot.com/2008/03/vegetable-pizza.html" name="_Toc79770847">Vegetable Pizza</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/grannys-sweet-pickles.html" name="_Toc79770848">Granny’s Sweet Pickles</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/tortilla-stack.html" name="_Toc79770849">Tortilla Stack</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/bacon-wrapped-water-chestnuts.html" name="_Toc79770850">Bacon-Wrapped Water Chestnuts</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/fresh-fruit-dip.html" name="_Toc79770851">Fresh Fruit Dip</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/asparagus-dip.html" name="_Toc79770852">Asparagus Dip</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/herbed-butter.html" name="_Toc79770853">Herbed Butter</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/artichoke-dip.html" name="_Toc79770854">Artichoke Dip</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/salsa.html" name="_Toc79770855">Salsa</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/cheese-ball.html" name="_Toc79770856">Cheese Ball</a><br /><a href="http://robertsonsrecipes.blogspot.com/2008/03/wontons.html" name="_Toc79770857">Wontons</a><br /><a href="http://robertsonsrecipes.blogspot.com/2009/09/western-burger-sliders.html">Western Burger Sliders</a><br /><a href="http://robertsonsrecipes.blogspot.com/2009/09/nacos.html">Nachos</a>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-76298297442767939522008-03-25T09:53:00.004-07:002009-11-07T19:38:09.315-08:00Crab Spread<p>3 8-ounce packages cream cheese<br />2 tablespoons milk<br />2 cans King Crab or shrimp pieces<br />1 bottle cocktail sauce</p><p>Line a pie tin with plastic wrap. Mix cream cheese with milk and then press into the pie tin. Cover and refrigerate for one or more hours. Remove from mold. Cover cream cheese with King Crab or shrimp pieces and pour cocktail sauce over meat. Serve with crackers.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-17212498469449632162008-03-25T09:53:00.003-07:002009-11-07T19:39:03.793-08:00Vegetable Pizza<p>8 ounces cream cheese<br />½ cup sour cream<br />1 teaspoon dill<br />⅛ teaspoon garlic powder<br />2 tubes of crescent roll dough</p><p>Mix cream cheese, sour cream, dill, and garlic powder together and set aside. Press the 2 packages of roll dough together on a jelly roll pan and prick with a fork. Bake at temperature on roll instructions, but bake for about 9 minutes or until done. Cool and then spread with cream cheese mixture. Sprinkle with a variety of chopped or shredded vegetables such as carrots, broccoli, peppers, cauliflower, cheese, etc.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-79707824365169383482008-03-25T09:53:00.001-07:002009-11-07T20:07:10.761-08:00Granny’s Sweet Pickles<p>From Granny Robertson (Scott’s mother)</p><p>Pickle-sized cucumbers<br />Un-iodized salt<br />Alum<br />1 quart white vinegar<br />2 quarts sugar (8 cups)<br />1 tablespoon whole cloves<br />3 sticks cinnamon</p><p>Soak cucumbers in brine salty enough to float an egg (use un-iodized salt). Soak for 10 days. Wash and cut. Soak in alum water (1 tablespoon alum/gallon of water). Change water each day for 3 days. Combine vinegar, sugar, cloves and cinnamon to make syrup and boil hard for 5 minutes. This amount of syrup is for 1 gallon of cut cucumbers after alum treatment.</p><p>While still boiling, pour over pickles. Next day, drain syrup from pickles and reheat to boiling. Pour over pickles again. Repeat for total of 5 days. Use no metal containers or bowls to soak or store pickles. You will need to weight down the pickles to keep them in the brine and syrup. Do this by covering with a plate and putting something heavy on the plate. Beth and Rosemary just store the pickles in big containers in their fridges, but they can be bottled. Just put hot (boiling) pickles and juice into hot, sterile jars and cap quickly with hot lids and rings. They should seal as they cool. Beth bought ½ bushel of tiny cucumbers and it made just over 3 gallons of pickles.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-70788066348886411482008-03-25T09:52:00.006-07:002009-11-30T11:11:48.018-08:00Western Burger Sliders<a href="http://picasaweb.google.com/lh/photo/431u4olLr7571hEIbblFjA?authkey=Gv1sRgCNzQrfPR3vaOJg&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQ4MpWTRNneqdrdjNHny0_BTkS4kwwDmjAAtEEqzI4TowKBQQtiv1gpt5SB7PZJiGnZMhYgoyIYmN-eEeD6uABN8UfpVHng7h7cpyry0c4108fqdkZQhtHovcAL1K46U_WeogJWg53g/s400/IMG_5441.JPG" /></a><br />There are a few variants of this recipe floating around; this is the one I've used to make a popular pot-luck dish.<br /><br />3 lbs Lean Ground Beef<br />1 packet Lipton Onion Soup Mix<br />3/4 Cup Barbecue Sauce<br />1 tsp Worcestershire Sauce<br />24-pack of slider buns or dinner rolls<br /><br />Put all the ingredients in your Kitchenaid and mix for about a minute on low speed until blended.<br />Turn out into a waxed paper or foil lined quarter sheet cake pan and mash it out into a rectangle about 1/4 to 3/8 inches thick. With a spatula, split the ground beef mixture into 24 squares approximately 3" on a side. (This won't be exact, but it doesn't matter, just leave a small gap between them on the baking sheet.) Place the baking sheet in the freezer for half an hour to an hour. This will stiffen the patties and help them hold their shape while they cook.<br />Peel the patties from the baking sheet with a spatula and grill or fry them until cooked through. They will shrink during cooking to just the right size for the slider buns. Place patties on buns and serve.<br />These have plenty of flavor even without condiments, but you can add your favorites.<br />Makes 24 - serves fewer, usually.Colin R.http://www.blogger.com/profile/11601063404938522474noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-76320561207799918562008-03-25T09:52:00.005-07:002009-11-07T19:39:03.794-08:00Tortilla Stack<p>1 cup Miracle Whip (can be light)<br />1 8-ounce package cream cheese<br />4 green onions<br />½ can ripe olives (can use small can chopped olives)<br />1 package (2.5 ounces) beef or ham (wafer thin kind like Buddig or Land O Frost)</p><p>Combine Miracle Whip and cream cheese. Chop green onions, olives and meat. Add to cream cheese and Miracle Whip mixture. Spread about ¼ cup on large, thin tortilla. Put a tortilla on top and follow same procedure using 8 or 9 tortillas, ending with a tortilla on top. Chill overnight or for several hours. Cut into 1-inch diamond shapes. </p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-28418898848309691342008-03-25T09:52:00.003-07:002009-11-07T19:38:09.316-08:00Bacon-Wrapped Water Chestnuts<p>Mom always seemed to make these to take somewhere – no fair, we liked them too.</p><p>1 can whole water chestnuts<br />1 pound bacon<br />1 cup sugar<br />⅓ cup ketchup</p><p>Cut chestnuts and bacon strips into thirds. (If some of the chestnuts are tiny just cut them in half). Wrap each piece of chestnut with a bacon piece and secure with a toothpick which goes through the water chestnut. Stand these in an 8x8 or 9x9 pan. Bake for 1 hour at 250°. Remove from oven and drain off as much of the grease as possible.</p><p>Mix the sugar and ketchup together and spoon over the bacon wrapped water chestnuts. Put back in 250° oven for 1 more hour. Serve hot.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-34389236040020717682008-03-25T09:52:00.001-07:002009-11-07T19:38:09.316-08:00Fresh Fruit Dip<p>1 8-ounce package of cream cheese<br />1 jar marshmallow cream<br />1 medium orange<br />¼ teaspoon grated ginger</p><p>Grate orange rind and beat with cream cheese, marshmallow cream and ginger in mixer. Serve with fresh fruit.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-63746780603307273822008-03-25T09:51:00.007-07:002009-11-30T11:11:18.421-08:00Nacos!This delicious cross between nachos and tacos was inspired by the Disney Channel cartoon, <a href="http://tv.disney.go.com/disneychannel/kimpossible/">Kim Possible</a> - it's the favorite food of her sidekick, Ron Stoppable.<br /><br />½ lb. Taco meat (ground or shredded beef or chicken, cooked and seasoned to taste)<br />1 cup shredded Mexican cheese<br />6 soft wheat tortillas<br />~24 Corn chips<br />Salsa<br /><br />Place two tortillas on a baking sheet. Top each with taco meat, salsa, some corn chips (no more than one layer thick) and sprinkled cheese.<br />Broil the Nacos on low heat for about two minutes, or until the cheese is nice and melty. Fold each tortilla over like an omelette with a spatula (it's okay to break a few corn chips in the process). It's easy enough to cut in half with a spatula to make them easier to eat.<br />Repeat with the remaining ingredients. Makes six, serves three or four.Colin R.http://www.blogger.com/profile/11601063404938522474noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-54768921903847919252008-03-25T09:51:00.006-07:002009-11-07T19:38:09.316-08:00Asparagus Dip1 16-ounce carton cottage cheese<br />1 can drained asparagus<br />1 package Hidden Valley dressing<br /><br />Blend cottage cheese in blender until smooth. Add drained asparagus and blend until smooth. Add dry dressing. Taste test before adding all of the dressing. Chill before serving. Serve with raw veggies. This makes a large amount of dip.Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-87066675782784754932008-03-25T09:51:00.005-07:002009-11-07T19:38:09.316-08:00Herbed Butter<p>From Aunt Beth Turner (Scott’s sister)</p><p>1 cube real butter (at room temperature)<br />1 teaspoon basil leaves<br />1 teaspoon parsley<br />¼ to ½ cup parmesan cheese<br />½ teaspoon garlic powder<br />½ teaspoon onion powder</p><p>Mix ingredients well. Spread on French bread, pasta, fresh cooked vegetables, or stir fry.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0tag:blogger.com,1999:blog-68822028018288737.post-61094139832648823362008-03-25T09:51:00.003-07:002009-11-07T19:38:09.316-08:00Artichoke Dip<p>This stuff is great - but don't bother counting the calories!</p><p>3 cans artichoke hearts - drained and mashed<br />2 cups shredded mozzarella<br />1-½ cups shredded parmesan cheese<br />1-½ cups mayonnaise<br />Garlic powder (to taste)<br />Salt (to taste) </p><p>Combine ingredients then bake at 350° for 30 minutes. Serve warm with bread pieces (something sturdy like baguette) or with tortilla chips.</p>Lucy van Pelthttp://www.blogger.com/profile/14781213133147803786noreply@blogger.com0