Every year for many many years Emerson Ward had a picnic at the park for a summer party. The menu was the same every year. The ward provided the sloppy joes and buns and home made root beer. Every thing else was pot luck. I really don't remember too many activities. I think everybody just talked while the kids played at the park. At first it was at Fairmont Park, but in later years, they held it at Sugarhouse Park. When Allan was in the Bishopric we helped make the sloppy joes. Evelyn Pruess gave us the recipe. When I make sloppy joes for my family I make them the same way only in much smaller quantity.
Sloppy Joes
(Emerson Ward for a crowd)
10 lbs. ground beef
3 cans chicken gumbo soup
3 onions (chopped)
1½ bottles ketchup
Brown hamburger, rinse off grease. Add onions, soup and ketchup. Simmer on low heat for an hour or so.
For my family I use:
2-3 lbs ground beef
1/2 - 1 onion
1 can chicken gumbo soup
enough ketchup to make it sloppy (about 1 cup).
Wednesday, July 22, 2009
Tuesday, July 21, 2009
Waikiki Meatballs
I made this for dinner quite often when my kids were growing up. It seems that with a large family, it's hard to find something that everybody likes. This was one that seamed to satisfy everyone. Before I got married, Emma gave me a recipe file box filled with some of her favorite recipes. This was one that she included from Mary.
Waikiki Meatballs
1½ lbs. ground beef
⅔ c. cracker crumbs
⅓ c. minced onion
1 egg
¼ t. ginger
¼ c. milk
1½ t. salt
2 T. cornstarch
1/2 c. brown sugar
1 can pineapple tidbits (drain, reserve juice)
1/3 c. vinegar
1 T. soy sauce
1/3 c. chopped green pepper
1/3 c. sliced onion
Mix meat, crumbs, chopped onion, egg, salt ginger and milk. Shape mixture by rounded tablespoons into meatballs. Spray frying pan with PAM. Brown and cook meatballs. Remove and keep warm. Pour excess fat from pan.
Mix cornstarch and sugar. Stir in reserved pineapple juice, vinegar and soy sauce until smooth. Pour into skillet. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir one minute Add meatballs, pineapple tidbits and green peppers and slice onions. Heat through. Serve over rice.
Waikiki Meatballs
1½ lbs. ground beef
⅔ c. cracker crumbs
⅓ c. minced onion
1 egg
¼ t. ginger
¼ c. milk
1½ t. salt
2 T. cornstarch
1/2 c. brown sugar
1 can pineapple tidbits (drain, reserve juice)
1/3 c. vinegar
1 T. soy sauce
1/3 c. chopped green pepper
1/3 c. sliced onion
Mix meat, crumbs, chopped onion, egg, salt ginger and milk. Shape mixture by rounded tablespoons into meatballs. Spray frying pan with PAM. Brown and cook meatballs. Remove and keep warm. Pour excess fat from pan.
Mix cornstarch and sugar. Stir in reserved pineapple juice, vinegar and soy sauce until smooth. Pour into skillet. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir one minute Add meatballs, pineapple tidbits and green peppers and slice onions. Heat through. Serve over rice.
Caramel Corn Pops
Before Josh got married he really hated these, in spite of the fact that they are delicious. They reminded him of packing peanuts (Styrofoam). But we continued to make them year after year. Last year when he was here with his family, for Christmas, we made them again. Everybody loved them (especially Sarah, Elijah and Sam). He tried them again and he too was hooked. I guess we all learn a multitude of good things from our spouses and children.
There is not a single thing in these that is good for you. I guess that's why they taste so good and are so hard to resist. They are like eating caramel covered air. Like eating caramel popcorn without the hulls getting stuck in your teeth. They are made form the imitation popcorn. I think it is made from corn starch. The stuff isn't that great until you cover it with buttery caramel. But then be prepared to eat it non stop til it's gone.
Elijah and Sam are here visiting us for a few days, so I think I'll make some tonight.
Elijah calls it Caramel Popcorn Foam
Caramel Corn Pop
1 lb. Butter
¼cup water
2 cups sugar
1 heaping Tablespoon dark Karo Syrup
1 20 oz. Pkg. “Barrel O’Fun” Corn pops Snacks
Mix first four ingredients in heavy pan. Cook on high to boiling. Then start timing. Cook 5 minutes, stirring constantly, Mixture will smoke slightly and pull away from sides of pan. It should be a light caramel color. DO NOT OVER COOK!
Place corn pops in a large pan, pour mixture in and stir. Spread in a single layer on waxed paper to cool.
There is not a single thing in these that is good for you. I guess that's why they taste so good and are so hard to resist. They are like eating caramel covered air. Like eating caramel popcorn without the hulls getting stuck in your teeth. They are made form the imitation popcorn. I think it is made from corn starch. The stuff isn't that great until you cover it with buttery caramel. But then be prepared to eat it non stop til it's gone.
Elijah and Sam are here visiting us for a few days, so I think I'll make some tonight.
Elijah calls it Caramel Popcorn Foam
Caramel Corn Pop
1 lb. Butter
¼cup water
2 cups sugar
1 heaping Tablespoon dark Karo Syrup
1 20 oz. Pkg. “Barrel O’Fun” Corn pops Snacks
Mix first four ingredients in heavy pan. Cook on high to boiling. Then start timing. Cook 5 minutes, stirring constantly, Mixture will smoke slightly and pull away from sides of pan. It should be a light caramel color. DO NOT OVER COOK!
Place corn pops in a large pan, pour mixture in and stir. Spread in a single layer on waxed paper to cool.
Monday, July 20, 2009
Cran-Crazy Cookies
Somehow I always feel a smidge less guilty when I eat these cookies rather than other cookies. It's easy to pretend that these are actually good for you because they are made from whole wheat flour. I got the recipe from the Better Homes & Gardens website. I actually really like these cookies and they are great for using food storage.
Cran-Crazy Cookies
Ingredients:
¾ cup butter, softened
1 ½ cups packed brown sugar
2 teaspoons finely shredded lemon or orange peel
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
2 teaspoon vanilla
2 ½ cup whole wheat flour
1 ½ cups chopped toasted pecans*
1 ½ cups dried cranberries (Craisins)
Directions:
1. Preheat oven to 350º. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Mix in flour. Stir in pecans and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 12-15 minutes or until edges are lightly brown. Cool on cookie sheet on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.
*To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350º oven for 5 to 10 minutes our until nuts are slightly golden brown. Stirring once or twice. Cool completely. Chop nuts and set aside.
Cran-Crazy Cookies
Ingredients:
¾ cup butter, softened
1 ½ cups packed brown sugar
2 teaspoons finely shredded lemon or orange peel
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
2 teaspoon vanilla
2 ½ cup whole wheat flour
1 ½ cups chopped toasted pecans*
1 ½ cups dried cranberries (Craisins)
Directions:
1. Preheat oven to 350º. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Mix in flour. Stir in pecans and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 12-15 minutes or until edges are lightly brown. Cool on cookie sheet on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.
*To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350º oven for 5 to 10 minutes our until nuts are slightly golden brown. Stirring once or twice. Cool completely. Chop nuts and set aside.
Raisin Filled Cookies
I love these cookies. Probably because they remind me of my childhood. These are one of the few cookies I remember my mom making when I was small. I rarely make them because they are a little labor intensive and Allan doesn't like them very much and I don't think my kids loved them either. But regardless of what they all think, these cookies are really good. Just ask any of my sisters.
This is an old fashioned cookie. Use basic sugar cookie dough for the cookie part.
Raisin Cookie Filling
Boil: 1 cup raisin in 3 cup water until plump (about 15 minutes)
In a bowl mix: 2 heaping Tablespoons corn starch with a little more that ½ cup sugar.
Add: enough water to make a paste ½ teaspoon salt and 1 teaspoon vanilla.
Add paste to boiled raisins and cook until sauce is clear.
Place a tablespoon of raisin mixture in center of round sugar cookie dough. Place another circle on top and seal edges. Bake according to sugar cookie recipe.
This is an old fashioned cookie. Use basic sugar cookie dough for the cookie part.
Raisin Cookie Filling
Boil: 1 cup raisin in 3 cup water until plump (about 15 minutes)
In a bowl mix: 2 heaping Tablespoons corn starch with a little more that ½ cup sugar.
Add: enough water to make a paste ½ teaspoon salt and 1 teaspoon vanilla.
Add paste to boiled raisins and cook until sauce is clear.
Place a tablespoon of raisin mixture in center of round sugar cookie dough. Place another circle on top and seal edges. Bake according to sugar cookie recipe.
Lion House Sugar Cookies
This is my favorite sugar cookie recipe. It has just the right amount of sweetness and the cookies can be soft or crisp depending on how thin you roll them and how long you bake them. I like soft sugar cookies so I usually roll them about 1/4 inch thick and bake them just until they loose the glossy shine of the dough (just until they start to turn golden on the bottom). I usually frost them with cream cheese frosting. They are great for Valentines Day, Halloween, Easter or whenever you're in the mood.
Lion House Sugar Cookies
1⅓ cup margarine
6½-7 cups flour
3 cups sugar
1 tsp. salt
4 eggs
5 tsp. baking powder
2 tsp. Vanilla
¼ cup milk
Preheat oven to 400º. Cream margarine and sugar. Mix in eggs, vanilla and milk. Add flour, salt and baking powder. Mix well. Roll 1/4 inch thick on a floured surface. Cut in desired shapes. Bake 7-8 minutes on cookie sheets covered with parchment paper. Remove from pans. Let cool and decorate with frosting and sprinkles, etc.
Lion House Sugar Cookies
1⅓ cup margarine
6½-7 cups flour
3 cups sugar
1 tsp. salt
4 eggs
5 tsp. baking powder
2 tsp. Vanilla
¼ cup milk
Preheat oven to 400º. Cream margarine and sugar. Mix in eggs, vanilla and milk. Add flour, salt and baking powder. Mix well. Roll 1/4 inch thick on a floured surface. Cut in desired shapes. Bake 7-8 minutes on cookie sheets covered with parchment paper. Remove from pans. Let cool and decorate with frosting and sprinkles, etc.
Fourth of July Jello
Mary first made this salad for my family in 1976. It was called Bicentennial Salad back then. It is a really pretty Jello Salad, and it tastes really good too. You can substitute green Jello for the Blue Jello and make it for Christmas (don't put the blueberries in). When Mary made it there was no such thing as blue Jello so she used red Jello for the blue layer. The blueberries make it go a dark blue color.
Fourth of July Jello
Or Christmas Jello*
1 3 oz. pkg. raspberry Jello
frozen raspberries or 2 pkg. fresh raspberries
1 3 oz . box berry blue Jello
frozen blueberries or 2 pkg. fresh blueberries
1 envelope plain knox gelatin
1 cup half & half or cream
1 cup sugar
1 t. vanilla
1 8 oz. pkg. cream cheese
1 cup chopped pecans
Layer 1:
Make raspberry Jello according to package directions. Add raspberries and pour into a 9x13 pan. Chill till mostly set.
Layer 2:
Dissolve plain gelatin in ½ cup cold water.
Heat half & half and sugar without boiling
Mix into gelatin mixture.
Add vanilla, cream cheese and nuts.
Mix until smooth
Gently pour over first layer and chill till mostly set.
Layer 3:
Make berry blue Jello according to package directions. Add blueberries and gently pour over layer two. Chill until completely set.
*for Christmas Jello, substitute Lime Jello for the berry blue Jello and eliminate the blueberries
Fourth of July Jello
Or Christmas Jello*
1 3 oz. pkg. raspberry Jello
frozen raspberries or 2 pkg. fresh raspberries
1 3 oz . box berry blue Jello
frozen blueberries or 2 pkg. fresh blueberries
1 envelope plain knox gelatin
1 cup half & half or cream
1 cup sugar
1 t. vanilla
1 8 oz. pkg. cream cheese
1 cup chopped pecans
Layer 1:
Make raspberry Jello according to package directions. Add raspberries and pour into a 9x13 pan. Chill till mostly set.
Layer 2:
Dissolve plain gelatin in ½ cup cold water.
Heat half & half and sugar without boiling
Mix into gelatin mixture.
Add vanilla, cream cheese and nuts.
Mix until smooth
Gently pour over first layer and chill till mostly set.
Layer 3:
Make berry blue Jello according to package directions. Add blueberries and gently pour over layer two. Chill until completely set.
*for Christmas Jello, substitute Lime Jello for the berry blue Jello and eliminate the blueberries
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