2-09 Recipes
Pork Chop Casserole
Reece Wise, Ravenna
6 pork chops
Crushed Corn Flakes
1 can Cream of Mushroom Soup
Mustard
Oil
1 cup milk
Spread pork chops with a thin layer of yellow mustard; bread chops with crushed corn flakes. Brown on both sides in a small amount of oil in a skillet. Place in baking dish. Mix mushroom soup and milk; pour over chops. Bake at 350 degrees for one hour or until tender. Salt and pepper if desired.
Old Fashioned
Peach Preserves
Reece Wise, Ravenna
2-quarts sliced, peeled, hard-ripe peaches (about 10 large)
6 cups sugar
Combine fruit and sugar; let stand for 12-18 hours in a cool place. Bring slowly to boiling, stirring frequently. Boil gently until fruit becomes clear and syrup thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Skim if necessary. Pour, boiling hot, into sterilized jars. Put jar lids on. Yield about seven half-pints.
Hot Cocoa
Juanita Ramey, Hamilton, Ohio
2 1/3 cups powdered non-dairy cream
1/4 cup Cocoa
1 cup powdered sugar or sugar substitute. Store in air-tight jar and take out what you need.
Easy Way Spaghetti
Madeline Wasson, Irvine
Approximately 2 lb. ground beef or ground chuck
1/2 cup onion chopped fine
1 egg
8 or 10 single saltine crackers, crushed
Salt to taste
Cook spaghetti – desired amount for meal, until done
Place meat balls in bread pan and bake at 350 degrees. Using aluminum foil to cover and under meat balls. Bake 45 minutes. Use only tomato juice in your spaghetti. Place meatballs when well done, in your spaghetti and tomato juice and cook on low heat 4 to 5 minutes stirring well.
Creamy
Banana Pudding
Judy Scrivner-Reed, Irvine
1 (14-oz.) can Eagle Brand Sweetened, condensed milk, not evaporated milk.
1 1/2 cups cold water
1 (4-serving size) pkg. Instant Vanilla flavor pudding mix.
2 cups (1 pint) Borden Whipping Cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in ReaLemon Lemon Juice from Concentrate
In large bowl, combine sweetened condensed milk and waer. Add pudding mix; beat well. Chill five minutes. Fold in whipped cream. Spoon one cup pudding mixture into a 2 1/2-quart glass serving bowl. Top with one-third each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill. Garnish as desired. Refrigerate leftovers.
Tip: Mixture can be layered in individual serving dishes.
Strawberry -
Banana Ice Cream
Juanita Ramey, Hamilton, Ohio
2 1/2 cups crushed strawberry, about two pints
1 cup pureed ripe bananas, about two medium
1 Tbsp. fresh lemon juice
2 eggs
1 1/4 cups sugar
3 cups milk
3 cups whipping cream
1 Tbsp. vanilla
1/4 tsp. salt
Sweeten berries to taste. Combine banana puree and lemon juice. In a large bowl, beat eggs until foamy. Gradually add sugar. Beat until thickened. Add creamy milk, vanilla, and salt. Blend in strawberry and banana; chill. Yield: 1 gallon