Betty’s French Dressing

This is a family recipe passed down from my mother Betty.  We always have it at family picnics. It’s easy and tasty. Takes about 5 minutes to mix up. Mom uses her blender. 1 can tomato soup 1/2 cup sugar 3/4 cup salad oil 3/4 cup vinegar 1 tsp salt 1 tsp white pepper 1 tsp Worcestershire sauce 1 tsp prepared mustard dash of paprika Combine all ingredients, mix well. Refrigerate. Serve over a salad of mixed greens, tomatoes, & cucumbers.

When the recipe calls for this item, you’ll need this.

    1 cup chopped onion = 1 large onion 2 1/2 cups cooked fresh tomatoes = 4 medium or 1 lb. tomatoes 2 cups canned tomatoes = 1 lb. can tomatoes 1 cup grated raw carrot = 1 large carrot 10 medium carrots = 1 lb. carrots 4 cups sliced apples = 4 medium apples 2 cups sliced strawberries = 1-pint strawberries 2 cups pitted cherries = 4 cups unpitted cherries 4 cups sliced fresh peaches = 2 lbs or 8 medium peaches 1 cup orange juice = 3 medium oranges 1 tsp grated orange rind = 1/2 orange …

Russian Tea Cakes

1 cup butter 1/2 cup sifted powdered sugar 1 tsp real vanilla 3/4 cup pecans dash of salt 2 1/4 cups sifted flour Cream together butter & sugar. Add vanilla, nuts & flour. Chill 1 hour. Shape into small balls 3/4 to 1 inch in size. Bake on ungreased cookie sheet in 350-degree oven for 25-30 minutes. While still warm roll in powdered sugar. Twice.

Spritz Cookies

1 Cup butter 3/4 Cup sugar 1 egg 2 1/4 cups sifted flour 1/2 tsp. baking powder dash of salt 1/2 tsp. almond extract 1 package of dark chocolate chips melted   Preheat oven to 400 degrees. Cream together buttter & unbeaten egg. Beat well. Add sifted dry ingredients and extract. Fill cookie press and form cookies on the ungreased sheet. Bake 10 minutes in 400-degree oven. Makes about 5 dozen. If you like you can dip them into melted semi-sweet chocolate & sprinkles after the cookies are cooled or sandwich them together with jam.

Chicken Spaghetti

  1 Can Diced Rotel 1 Can Cream of Chicken Soup 1 Can Cream of Onion Soup 1 lb Velveeta Cheese 12 oz. thin spaghetti   Boil the chicken breasts in water until done. Skin & debone chicken leaving chicken in medium size pieces. Cook spaghetti according to package directions (you can cook spaghetti in the chicken broth so add extra flavor & save water). Drain spaghetti. Return to pot & add all the remaining ingredients. Cook on low heat until velveeta is melted.

Chicken & Rice Casserole

  1 1/2 cups uncooked instant rice Mix & heat in pot: 1 can cream of chicken soup 1 can cream of celery soup 1 can cream of mushroom soup 1 can filled with water 4-5 chicken breasts In large baking dish pour most of the soup mixture over uncooked rice & mix well. Add uncooked chicken breasts (with bone in them) on top of rice & soup mixture. Cover with the remaining soup mixture. Bake for 3 hours at 275 degree oven uncovered.  

Grandma Beth’s German Potato Salad

  Grandma Beth’s German Potato Salad 5 lbs red potatoes cooked & sliced & peeled 1 large onion cut up very small 1/2 lb. bacon cut up, fry & drain off the grease 4 hard boiled eggs, chopped 1/2 cup sugar 1 cup white vinegar, deluted with 2 cups of water Salt to taste. Cornstarch for thickening In a large bowl add the cut up potatoes, & onions & the brine (the vinegar & water). Stir with 1/2 cup of sugar & keep adding. if too tart for your taste, add about 1 1/2 tsp salt & add more water, …

Mom’s Brownie Recipe

alt

If you want to make this a ” girls night of fun brownies” you can exchange the vanilla for some godiva chocolate liquor & also add some baileys irish cream instead of milk to make Lori’s secret Chocolate Martini Butter Cream.  3/4 cup butter 1 1/2 cup sugar 3 eggs 3 squares melted unsweetened chocolate 1 cup + 2 tbsp. flour 1/2 tsp. salt Preheat oven to 350 degrees. Grease & flour a 13″ x 9″ cake pan. Cream together butter, sugar & eggs. Add flour. Add melted chocolate. Pour into baking pan. Bake for 20-25 minutes. Note if you …