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Grandma
Morrison's Recipes Janni’s
mother Phyllis Morrison moved her family to Phyllis
has been living with our family for the past 13 years. Her faith in God and love
for her family displayed in manifold ways has been a tremendous inspiration to
her children and to her children’s
children. Her blessing has now come to yet another generation with the birth of
her great-granddaughter, Atalia
Finley. Chili-Cheese
Appetizers 1/2c
butter 10
eggs,
beaten 1/2c
flour 1tsp
baking
powder dash
of salt 4oz
can
chopped green chilies 16oz
cottage
cheese 1lb
Jack
cheese, grated Melt
butter in a 9x13 pan. Beat eggs lightly in a large bowl. Add flour, baking
powder and a dash of salt. Add melted butter, chilies, cottage cheese and grated
Jack cheese. Mix only until blended. Pour into the buttered pan and bake at 400F
for 15 minutes. Reduce heat to 350F and bake for an additional 35-40 minutes.
Cut into squares and serve. Note:
Squares may be frozen, then thawed and reheated a few at a time. Potato
Salad 12
hard-boiled
eggs 5lb
red
or russet potatoes rice
vinegar 2c
celery,
finely chopped 2
bunches
green onions, chopped dill
pickles, chopped (optional) radishes,
chopped (optional) 2c
mayonnaise mustard
(a
few squirts) a
little
dill pickle juice 2tsp
sugar celery
salt, seasoned salt, seasoned pepper, garlic powder, and dill weed to taste paprika
(for
color and decoration) Hard
boil eggs. In a large Dutch oven, boil whole potatoes for 25 minutes. Test and
remove small cooked potatoes and set aside. Gradually remove all potatoes as
they are done. They should be soft enough to pierce with a fork, but not mushy.
When cooled, slice potatoes into 1/2" cubes. Toss with rice vinegar and
refrigerate overnight. The
next day, slice 10 eggs both ways in an egg slicer and combine with potatoes in
a large mixing bowl. Add celery and onions. In a separate bowl, combine
mayonnaise, a few squirts of mustard, pickle juice, sugar and spices. Pour over
potato salad and gently stir. Add more salt, pepper or dill to taste. Transfer
potato salad to a serving bowl. Slice two remaining eggs; decorate top and
sprinkle with paprika. Jell-O
Salad 2
20oz
cans, crushed pineapple (in
its own juice) 6oz
package
Raspberry Jell-O 2lb
low-fat
cottage cheese 1lb
Lite
Cool Whip whipped topping Pour
off just a little juice from the top of each can. Transfer to a large pan and
bring crushed pineapple to a boil in its own juice. Remove from heat, transfer
to a mixing bowl and gradually stir in package of Jell-O. Refrigerate overnight.
The next day, fold in cottage cheese and Cool Whip. Serves 12 as a side salad or
for dessert. Grandma
likes to eat it for breakfast! Chicken
and Rice Casserole 1c
long-grain
rice 1pkg
dry
onion soup mix 1c
water 1
frying
chicken, skinned and cut up 10oz
can
condensed cream of mushroom soup Grease
a 9x13 baking dish and preheat oven to 350F. Spread uncooked rice in dish.
Sprinkle with 1/2 package onion soup and add water. Lay chicken parts over rice.
Sprinkle with rest of soup mix. Pour mushroom soup over all and cover with foil.
Bake 60-75 minutes. Chicken
Broccoli Casserole 5
boneless
chicken breasts 1-1/2lb
fresh
broccoli 2
cans
cream of mushroom soup 3/4c
mayonnaise 1/4c
lemon
juice 1
bunch
green onions, chopped lemon
pepper to taste 2c
grated
cheddar cheese 2.8oz
can
fried onion rings There
are four layers to the casserole: broccoli, chicken mixture, cheese and fried
onion rings. Place
chicken breasts in a 9x13 baking dish. Cover with foil and bake in oven at 350F
for one hour. Remove from oven, drain off stock, remove from baking dish and let
cool. Parboil broccoli in a Dutch oven for 5 minutes and remove. Chop and add to
9x13 baking dish. In a medium mixing bowl, add cream of mushroom soup,
mayonnaise, lemon juice and chopped green onions, sprinkle with lemon pepper and
stir. Dice chicken and add to creamy mixture. Pour over broccoli in baking dish,
sprinkle with grated cheese, top with onion rings, cover with foil and bake at
350F for 30 minutes. Black
Bean Soup 1lb
dry
black beans, soaked overnight 8-9c
chicken
stock 2c
onion,
diced 2c
celery,
diced 1c
carrot,
diced 4oz
can
diced green chilies 3
large
cloves of garlic, minced cumin
to taste 1/4c
tamari
(soy
sauce) sea
salt to taste Soak
1lb dry black beans for 8 hours or overnight. Drain beans and discard water. Add
chicken stock to beans and bring to a boil. Add onions, celery, carrots and
minced garlic. Reduce heat and simmer for about 45 minutes. Beans and vegetables
should be slightly tender. Add green chilies, cumin to taste and tamari, and
simmer 15 minutes. Ladle about one cup of soup and puree in a blender, then add
back to soup. Salt (or
add more tamari)
to taste. Apple
Cranberry Crisp 8c
Granny
Smith or Braeburn apples (approx
3 lb),
peeled, cored and thinly sliced 16oz
can
whole cranberry sauce 1/3c
brown
sugar, firmly packed 3Tbl
all-purpose
flour 2tsp
cinnamon 1c
chopped
walnuts (optional) Topping 2/3c
brown
sugar, firmly packed 3/4c
old-fashioned
oats 1tsp
nutmeg 3/4c
all-purpose
flour 2tsp
cinnamon 1/2c
softened
butter or margarine 1/4c
water 1/4tsp
salt Preheat
oven to 350F. Slice apples and place in a 9x13 casserole (a
stone baking dish is ideal).
In a small bowl, combine cranberry sauce, sugar, flour and cinnamon. Mix well.
Pour over sliced apples and stir to blend. Set aside. If using walnuts, top
apples with walnut pieces. Mix topping ingredients in a bowl with a pastry
blender. Sprinkle over apples. Bake 40-45 minutes or until apples are tender and
top is golden brown. Makes 6-8 servings. Korrupsu
(German Pancake) 2Tbl
butter 3
eggs 2-1/2c
milk 1c
flour 1/3c
sugar 1/2tsp
salt 1tsp
vanilla
extract (if
desired) cinnamon
and more sugar Melt
butter in a 9x13 baking dish. Mix eggs, milk, flour, sugar, salt and vanilla in
a blender. Bake at 375F for 35-40 minutes. Mixture should be brown on top and
pulling away from the sides. Sprinkle with cinnamon and sugar. Serve hot! |