Lemon Bars

 Lemon Bars (Janet Campbell)

2 cups sifted flour

1/2 c powdered sugar

2 sticks butter

Sift flour and sugar. Cut in butter until mixture clings together. Press into 9x13 pan. Bake at 350 for 20-25 minutes until lightly browned.

4 eggs

1/3 cup lemon juice

1 cup flaked coconut

1/4 cup flour

1 cup sugar

1 tsp lemon zest

1/2 tsp baking powder

Beat eggs. add everything else. Pour over baked crust. Bake another 20-25 minutes. Cut while warm. When cool, drizzle with glaze:

1 cup powdered sugar

2 tbsp lemon juice

2 tbsp melted butter

(this glaze is doubled)

Flank Steak Marinade

1/2 cup soy sauce
1 tsp ginger
1 T honey
2 T ketchup
1/2 c sherry
1/4 tsp onion salt
2 small cloves minced garlic

Marinate a flank steak in a glass pan, covered with foil, in the fridge for 3 days. Broil or grill until done. Cut thin on the bias. This is the original recipe. It's better if you double or triple it per steak.

Spicy Green Been Salad

Spicy Green Bean or Asparagus Salad
(original recipe calls for asparagus)
from Natalie DuPree Cooks Great Meals for Busy Days

3 green onions, chopped
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp oriental sesame oil
1 Tbsp olive oil
4 garlic cloves, peeled & chopped
1 Tbsp sugar
1/2 tsp chili oil (maybe start with a 1/4 tsp)
1/2 tsp dried red pepper flakes (start with a 1/4 tsp)
2 lbs asparagus (peeled) or green beans (tips removed) and blanched

In a small bowl combine the green onions, soy sauce, rice wine vinegar, oriental sesame oil, olive oil, garlic, sugar, chili oil, and red pepper flakes. Mix thoroughly and pour over blanched vegetables. Chill at least 2 hours before serving. Serves 4-6.

Mom's Notes: I always want more marinade than they tell you because if you do this amount of marinade it will not cover the beans and I think everything should be covered. Now the last time I made them they were not a hit and I was surprised because I had let them marinate too long and people didn't like them. Maybe I marinated them for 5 days or something and I thought 3 days would be better. But again this is something you need to experiment with, take notes on, and decide how you like it.

Jello Cream Squares

Crust:
1/4 cup butter
1/4 cup brown sugar
1 cup flour
1/2 cup finely chopped walnuts

Cream sugar and butter, add flour and nuts.  Press into 9x13 pan, bake 375 for 10 minutes, cool.

Middle:
1 (3 oz) pkg lemon jello
1 cup hot water
1 8 oz pkg cream cheese
3/4 cup sugar
1/2 pt. whipping cream

Dissolve jello in hot water, cool.  Cream sugar and cheese, add cooled jello gradually to sugar mixture.  Add whipped cream to cheese mixture.  Pour into crust and cool.

Top:
2 (3 oz) pkgs. strawberry jello
3 cups hot water
frozen sliced strawberries

Dissolve jello in hot water and cool.  When middle filling is set, lightly spoon the strawberry mixture over top, and lay in some sliced strawberries.  Chill until set.

Jubilee Jumbles

1/2 c shortening

1 1/2 c brown sugar

2 eggs

1 c sour cream

1 tsp vanilla

2 3/4 c flour

1/2 tsp baking soda

1 tsp salt

1 c chopped nuts (recipe calls for walnuts but I always use pecans)

Combine shortening, sugar, and eggs. Add sour cream & vanilla. Blend in flour, soda, & salt. Mix in nuts. Drop dough by rounded tablespoons, two inches apart on greased baking sheet. Bake about 10 minutes at 375 degrees. Spread cooled cookies with brown butter glaze.

Yield: 4 dozen 2.5" cookies

Brown Butter Glaze

Melt 1/2 c butter until golden brown. Blend in 2 c sifted confectioners sugar & 1 tsp vanilla. Stir in 2-4 Tbs hot water until icing spreads smoothly. (When browning your butter keep a sharp eye on it. It seems to take forever and then can go from brown to burned in an instant.)

Copper Pennies (Lion House Cookbook)

1 can tomato soup
1 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 tsp salt
1 tsp dry mustard
4 pounds carrots, sliced and cooked
1 large onion, cut into thin rings
1 large green pepper, diced

Combine soup, sugar, vinegar, oil, salt and mustard in a saucepan and bring to a boil.  Pour the hot dressing over carrots, onion, and green pepper.  Marinate 24 hours.  Serve hot or cold.  Salad will keep up to two weeks in refrigerator.  Makes 12-16 servings.

Molasses Cookies

Molasses Cookies

¾ C shortening (margarine)

1 C sugar

¼ C dark molasses

1 egg

2 tsp soda

2 C flour

1 tsp cinnamon

½ tsp each cloves, ginger, salt

Melt shortening; cool.  Add sugar, molasses and egg.  Beat well.  Sift dry ingredients and add to first mixture.  Mix well.  Chill.  Roll in one-inch balls; roll in granulated sugar.  Bake on greased cookie sheet at 375 for about 7 minutes.  (Longer for a crisp cookie, these will be soft and chewy.)

Oatmeal-Fudge Bars

Oatmeal-Fudge Bars

2 C packed brown sugar

¾ C margarine or butter, softened

2 eggs

2 tsp vanilla

2 ½ C Bisquick baking mix

3 C quick-cooking oats

1 package (12 oz) semisweet chocolate chips

1 C sweetened condensed milk

2 Tbsp margarine or butter

½ tsp salt

1 C chopped nuts

2 tsp vanilla

Heat oven to 350.  Grease jelly roll pan, 15 ½ x 10 ½ x 1 inch.  Mix brown sugar, ¾ C margarine, the eggs and vanilla.  Stir in baking mix and oats until uniform consistency.  Heat chocolate chips, milk, 2 Tbsp margarine and the salt in 2-quart saucepan over low heat, stirring constantly, until smooth.  Stir in nuts and vanilla.  Press about 2/3 of the oatmeal mixture with greased hands in pan.  Spread chocolate mixture over oatmeal layer.  Drop remaining oatmeal mixture by tablespoonfuls onto top.  Bake until light brown, about 30 minutes; cool completely.  Cut into bars, about 2x1 inch.  70 bars.

Candy Cane Cookies

Candy Cane Cookies

½ C shortening

½ C butter or margarine, softened

1 C powdered sugar

1 egg

1-2 tsp vanilla

2 ½ C flour

1 tsp salt

Red food coloring

Mix thoroughly butter, shortening, powdered sugar, egg, vanilla; Blend in flour and salt.  Divide dough in half and blend food coloring into ½.  For each cane, shape 1 tsp of dough from each half into a 3-inch rope.  (For smooth, even ropes, roll dough back and forth on a lightly floured board.)  Press ropes side by side and press together lightly; twist.  Place on a greased baking sheet and curve the top of each twist to form the handle of the cane.  Bake about 9 min. at 475 or until set and very lightly browned.

Sweet Potatoes

Sweet Potatoes (aka "nutty buddy yam bake" from Janet Campbell)

1 large can sweet potatoes (or 2 large fresh)
1/4 c melted margarine
1 egg
1/2 c sugar
1 c mil
1/8 tsp allspice
1/8 tsp nutmeg
1/2 tsp cinnamon

mash potatoes, leave a bit chunky (shelley's comment insert here:  I puree mine because I don't like the chunks)
put on topping and bake 35-40 min at 350 in a 9x9 square or 9" round

topping:
1/4 c flour
1/4tsp cinnamon
1/2 c sugar
1/4 c melted margarine
1/2 c chopped pecans

-Shelley