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(Click on pictures to enlarge)
Barbara Hart
In Memory
of her Son Cedric
DUMP CAKE
20 ounces crushed pineapple
16 ounces cherry pie filling
1 package yellow cake mix, dry
1 1/2 sticks butter, sliced
Dump all ingredients into baking pan and bake at 350°F. until brown, approximately 1 hour. Serving Size: 12.
Virginia Brenton
In Memory of Her Son
Chris
1-23-87 to 9-23-06
Pork Chop
Sandwiches
Need
Pork Chops (the
better the quality the more tender your sandwich will be tough)
Eggs
Saltine Crackers
Hamburger buns
Lettuce
Tomatoes
Onion
Mayonnaise
Ketchup
Cooking/Veg oil
Prepare the pork chops
by cutting off any bones and fat then rinse with water.
Then take a meat tenderizing
hammer and pound both sides until then are well tenderized.
beat eggs well and
mixed with a little water in a bowl. Crumble saltine crackers into small pieces. (they will be used for a coating on
the outside of the pork chop so they need to be pretty small but NOT ground up really fine like sugar)
Heat oil in a frying
pan dip your pork chops into the egg mixture then coat with the crackers fry in hot oil until done.
then place on a hamburger
bun with Mayonnaise and Ketchup (remember the ketchup goes between the meat and the bun for the best flavor) top with tomato
onion and lettuce and enjoy. you can go simple and serve with chips a potato/Macaroni salad or home made french fries.
When I tell people
about these they usually turn there nose up until they actually eat them. I have NEVER had anyone eat these that didn't
fall in love with them and they are super simple and it's easy leftovers and you will get a ton of them from a package of
pork chops. I'd love to hear any feed back if anyone tries these.
Kathie
Mom
of Chrissie
11-14-1986
to 12-06-2001
Stuffed
Hot Dogs
Take
hot dog cut down center. Put cheese in the hot dog. Wrap it with cooked gently bacon. Put in roll and wrap
in tin foil. Put in oven at 350* for 30 minutes.
Careful
they are hot when you take them out. Enjoy.
Nora Acousta
In Memory of Her Son
Christopher Acousta
These are a type of fried burrito
called Chimichanga.
This is how I prepare it.
I use beef,which I can buy a can from Smart and Final,or
cook a roast in a crock pot. Perhaps for small amounts two lbs. of beef,or a whole chicken. Chicken de-boned.
I season the meat with: 1/2 teaspoon of garlic powder,&
oregano leaves. I add 1 can of tomatoes,whole or cut. A small onion,cubed.
One small can of ortega chili. Let this cook
for about 1 hour or two. Just to get all the meat cooked and the seasons into the meat.
When it is cooked,I take out as much
of the juice as possible and in a separate little cup or bowl,add about 1/2 Cup or Cup of starch into the meat mixture,to
thicken it up according to how thick you would want it. Boil it some till you see that the starch is absorbed. So that it
won't be runny,when you start to prepare to roll into a flour tortilla.
Use a medium flour tortilla,and roll your mixture into
it. Fold from sides to folding over the ends,and then the rest of tortilla roll to make a burrito.
Meantime prepare a skillet of oil to a good temperature,not boiling hot,then gently place
the burrito into the skillet,and let it brown on both sides. Be aware that the oil may splatter a little,that
is why it is important to be gentle and the oil hot,but simmering,so that it will not spark and burn you. Be careful. As
it is browned,take and set aside,continue to do the rest till they are all completed.
For topping use as many avacados as you would prefer.
Take your avacados,peel and smash or blend in blender if preferred. Use a small
amount of juice from a lemon,or lime so as the avacado doesn't turn black. After blending avacado,add:diced onions,small
amount of tomatoes,diced chiles as green whole chiles bought at the store,diced and the seeds taken out. Perhaps one
or two chilis,or none if preferred for the little ones. Add cilantro leaves.
All this will go on top of your fried Chimichanga.
You may also top with shredded lettuce,tomatoes,and cheese. And your ready to
eat a good meal. It is fulfilling and good tasting. Time consuming,but not hard at all.
This is my own recipe,that I have used since my kids were small,and one that they all
liked. Christopher loved this. So do we.
Hope that this is something you can use. I am not sure about measurements,as
I just throw it together.
Maria Faller
in Memory OfMy Son
Christopher loved anything made with Jello,
so here is
one of our favorite recipes for you --
Christopher's main web page link is below --
http://www.legobeaver.com/index.html
Strawberry Pretzel Jello
Ingredients:
2 cups crushed pretzels
3/4 cup melted butter
1/4 cup sugar
1 tub (9 ounce size) Cool Whip
1 cup sugar
8 ounces cream cheese
2 packages (3 ounce size) strawberry Jello gelatin
1 package (16 ounce size) frozen sweetened strawberries
1 cup boiling water
Directions:
For Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking
dish and bake at 350F for 10 minutes. Cool to room temperature.
For White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool
Whip. Spread over pretzel crust.
For Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries,
Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.
This recipe for Strawberry Pretzel Jello serves/makes 10
Mini Cheesecakes
2 pkgs of 8 oz Cream cheese (room temp)
3/4 cup sugar
1 tsp vanilla
2 eggs
Vanilla wafer cookies (approx. 20)
Place mini cupcake papers in cupcake pans.
Put one vanilla wafer cookie in the bottom of each cupcake paper. Mix cream cheese, sugar, vanilla and eggs well. Fill each
cupcake paper half full with mixture.
Bake at 350 degrees for 30-35 minutes (until
golden brown on top).
When cool, top with favorite pie filling. Makes
approximately 20 mini-cheesecakes.
Corey James Making Peanut Butter Cookies what a great
Memory you are sharing Thank you Donna
Seeing your email about the cookbook this
morning made me remember that Corey surprised me one day when I came home from work at lunchtime with peanut butter cookies.
He was in middle school and learned how to make them in class. I snapped a few pictures (so glad to have them especially now...)
so I thought I would share this with you.
Peanut
Butter Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy or chunky peanut butter
- 1/2 cup ( 1 stick ) butter or margarine, softened
- 1/2cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Preheat oven to 400 degrees
- In a medium bowl sift to combine flour, baking powder, baking soda and salt
- In a large bowl beat together peanut butter, butter, brown sugar, and granulated sugar until
smooth.
- Add in egg and vanilla
- Combine flour mixture with peanut butter mixture, scrapping the sides of the bowl to insure
batter is well blended.
- Cover bowl with plastic and place in frig for 20 minutes
- Using a teaspoon drop batter 1 inch apart on an ungreased cookie sheet.
- Using a fork make crisscross pattern flattening cookies slightly.
- Bake for 10 to 12 minutes til golden brown.
JoAnn Kelley
In Memory of Her son
Daniel P. Kelley
6-18-75/10-2-08
Joann Chicken Soup
5 cans of chicken broth you can add water to
and seasoning.
chicken pieces
celery onions and carrots
put it all in a pot and let it boil until the
chicken is cooked
boil rice or small pasta and mix it with your
soup.
Danny was a meat and potatoe man but loved mom's soup
Debbie Clements
In Memory of her Brother
Danny
My brother loved all food & his favorite for Thanksgiving
I would have to say was just the Turkey.
I know he loved Pasties, its an English dish, & my Mom makes the best.
She doesn't use a recipe so I'll just give you a basic recipe for them
Pastry:
3 c. Flour
1 1/2 sticks
butter (cold and cut into bits)
1 1/2 tsp.
Salt
6 tbsp. Water
In
a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time
to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to
distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
1 lb. Round steak cut into bite size pieces & 1 lb. Ground
chuck , 5 carrots, chopped , 2 lg. Onions, chopped , 2 potatoes, peeled and chopped , 1/2
c. Rutabaga, chopped (can substitute turnip) , 2
tsp. Salt , 1/2 tsp. Pepper
Combine all ingredients in large bowl. Divide the dough into
6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half
of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal
them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the
top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp.
Butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel,
cool for 15 minutes.
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