Peanut Butter Cake w/jam Icing

Peanut Butter Cake w/jam Icing
Recipe By: Louise

Serving Size : 12

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3/4 cup butter

3/8 cup peanut butter

2 1/4 cups sugar

4 eggs

1 1/8 cups milk

1/4 teaspoon salt

3/4 teaspoon baking powder

2 1/4 cups flour

3/4 teaspoon vanilla

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1. Combine dry ingredients. Cream peanut butter, butter, & sugar for 10 minutes. Add eggs and beat well. Add dry ingredients, milk, & vanilla. Mix well

2. Bake for 30-35 mins. at 300 degrees -- cake should seperate from side of pan when done.

3. Cool, & frost with a thin layer of jam. Cut & serve.

Busketti

Busketti
Recipe By : Louise
Serving Size : 10
Categories : Entrees
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1 can tomato soup, condensed
1 can cheese soup, condensed
2 cups hot water
1 pound rotini -- or other small pasta
1/4 cup margarine
1 teaspoon worcestershire sauce
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1. Place all but pasta in a buttered casserole dish.
2. Cook the pasta and add to ingredients. Toss, bake 30 minutes at 350 degrees & serve.
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Chicken Cordon Bleu Sandwich

Chicken Cordon Bleu Sandwich
Recipe By : Lou-Ellen Trial
Serving Size : 6
Categories : Entree
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1 pound chicken breast -- patties
6 ounces swiss cheese slices
6 ounces ham slices -- thinly sliced

6 each hamburger buns

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1. Cook Chicken patties in oven like usual.
2. Top each patty with one slice of ham & one slice of Swiss cheese.
3. Serve on a bun with condiments on the side.
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Easy Ambrosia

Easy Ambrosia
Recipe By : Louise
Serving Size : 8
Categories : Side Dish, Fruit Salad
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1 can crushed pineapple -- undrained
1 can peaches -- [diced] undrained
4 ounces cream cheese -- softened
1 package vanilla pudding mix -- instant
1 package Cool Whip®
1/2 cup maraschino cherries -- chopped & drained
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1. Beat cream cheese to soften with juices drained from fruit.
2. Carefully fold in crushed pineapple, peaches, {with any remaining juices} and cherries.
3. Stir in the dry pudding mix.
4. Fold in the Cool whip.
5. Refrigerate overnight. Serve.
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NOTES : This salad can be made with any combination of canned fruits.
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Iowa Corn Chowder

Iowa Corn Chowder

Recipe By : Louise
Serving Size : 12
Categories : Soup
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3 tablespoons onion flakes
2 stalks celery -- diced
3 tablespoons green peppers -- chopped
1 can corn
1 can creamed corn
1 can potatoes -- diced

1 1/4 quarts water

5 vegetable broth -- cubes

2 drops liquid smoke flavoring -- or Maggi seasoning
2 drops tabasco sauce
1 1/2 cups cream sauce mix
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1. Mix and heat all but cream sauce mix.
2. Fold in cream sauce mix, heat until thick. Serve.

Seafood Bisque

Seafood Bisque
Recipe By : Louise
Serving Size : 8
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1/2 pound surimi seafood -- thawed & cubed
1/4 cup margarine
1/2 teaspoon paprika
1 quart chicken bouillon
1/4 teaspoon white pepper
1 cup white sauce -- mix-premade
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1. Melt butter, add paprika and saute sealegs. Add chicken base and water - bring to a boil. Whisk in cream sauce mixture and cook until thick.
2. A small amount of rice may be added to the broth stage for an even thicker soup.

Hot Dog Toasties

Hot Dog Toasties
Recipe By : Louise
Serving Size : 4
Categories : Entree
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1 pound turkey frankfurters
8 slices wheat bread
4 ounces american cheese
1 1/8 ounces margarine -- melted
mustard
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1. Steam hot dogs.
2. Spread each bread slice with mustard - top with a slice of cheese and one frank.
3. Fold bread over to form a triangle. Secure with tooth pick. Brush with melted butter and cook in very hot oven -400-500 degrees until brown.
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Serving Ideas : 2 Sandwiches = 1 serving
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Louise’s Soft Molasses Cookies

Louise’s Soft Molasses Cookies
Yield 5 Dozen
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Ingredients:
1 Cup Shortening
½ Teaspoon Salt
3 Teaspoons Baking Soda
2 Teaspoons Ginger
2 Teaspoons Cinnamon
½ Teaspoon Allspice
½ Teaspoon Cloves
1 Cup Sugar
1 Cup Molasses
1 Egg
4 ¾ Cup Flour
¾ Cup Double strength cold coffee
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Directions:
1. Heat oven to 375º
2. Cream together first seven ingredients.
3. Blend in molasses and egg
4. Add flour alternately with the coffee
5. Drop from teaspoon onto lightly greased cookie sheets about 2” apart.
6. Bake 15 minutes or until done.
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Steve's Microwaved Fruit Pie Filling

Steve's Microwaved Fruit Pie Filling
Recipe By : Steve C. - This recipe was Steve C.'s famous TurnOver Filling!
Serving Size : 16
Categories : Breakfast, Dessert, Misc.
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4 cups strawberries -- * see note
1 cup sugar
1 lemon peel -- (from 1 lemon grated)
1 lemon juice -- (juice of one lemon)
1/4 cup cornstarch
1/2 teaspoon nutmeg
1/8 teaspoon sea salt
1/2 teaspoon vanilla extract
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1. In a plastic or glass bowl combine fruit, sugar, lemon zest, lemon juice, cornstarch, and nutmeg.
2. Microwave, uncovered, on high for 3 minutes.
3. Stir well and microwave 3-4 minutes more or until thick and glossy like prepared pie filling.
4. Stir in vanilla and cool.
5. Recipe can be used as is in tart shells or cooked again in pies or turnovers.
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Serving Ideas: Use with favorite pie crust recipe for pies, tarts, or turnovers.
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NOTES: Any type of fresh or frozen fruit can be used here, some suggestions would be: raspberries, blackberries, blueberries, peaches, apricots, rhubarb, pears, apples, or cherries.

Pillsbury Frozen Pastry, Apple Turnovers, 3.7-Ounce Turnovers (Pack of 60)

GWH Buttered Garlic Noodles

GWH Buttered Garlic Noodles
Requested by Becky T.


Recipe By : Louise
Serving Size : 6
Categories : Side Dish
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1 teaspoon Garlic -- minced
1/3 cup margarine -- melted
1 teaspoon seasoned salt
1 pound noodles -- cooked

Combine garlic, seasoned salt, & margarine. Toss in cooked pasta. Serve.
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NOTES: Experiment with different types of pasta . . . This works equally well with shells, rotini, fettucini, wagon wheels, etc.  Try multi-grain pasta or whole wheat pasta for a healthier alternative.
ALSO: This simple, frugal recipe was the one of the most popular side dishes served in our GWH kitchen.  We usually had to make a second batch to keep up with all the "seconds."

101 Things to Do with Ramen Noodles

GWH Shepard's Pie

GWH Shepard's Pie
Recipe By : Louise
Serving Size : 6
Categories : Entree
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1 1/4 pounds ground beef, extra lean
1/2 teaspoon garlic -- minced
1 1/3 tablespoons onion flakes
2/3 cup beef bouillon
1 dash pepper
1 bay leaf
1 teaspoon worcestershire sauce
1/4 cup cold water
2 tablespoons cornstarch
1 teaspoon soy sauce
1 can corn
1 quart mashed potatoes

1. Brown ground beef, garlic, and onions in -- stir often. When browned, add beef bouillon, pepper, bay leaves, Worcestershire sauce, & soy sauce -- bring to a boil.
2. Mix cornstarch w/cold water and fold into boiling meat mixture. Stir until thick.
3. Portion meat into casserole pan (sprayed with Pam). Layer a can of corn, top with prepared mashed potatoes.
4. Bake, uncovered, for 30 - 60 minutes at 350 degrees. Potatoes should be lightly browned.
5. Cut into 6 servings and serve with gravy on the side.
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Knorr Shepards Pie Mix

GWH Banana Bread

Who doesn't remember our moist and delicious GWH Banana Bread . . . This was a morning basic for our breakfast bar.  The recipe also ties in well with my story: Cake with a Kick appearing on my Writing Blog this weekend.  Enjoy!


Recipe By : Louise
Serving Size : 13
Categories : Breakfast

1 cup butter—or marg
2 cups sugar
2 cups bananas—mashed about 6
3 eggs
1 teaspoon vanilla extract
2 5/8 cups flour, all-purpose
1 1/3 teaspoons baking soda
1 teaspoon salt
2/3 cup buttermilk
1 cup walnuts—chopped

Instructions:

1. Cream together butter and sugar.
2. Add banana, eggs, and vanilla—mix well.
3. Measure all dry ingredients into a separate bowl.
4. Add dry ingredients alternately with the buttermilk and blend well.
5. Stir in nuts and pour into a greased and floured loaf or bundt pan.
6. Bake @ 350° for 60-75 minutes.