Wednesday, May 28, 2008

Cottage Cheese Enchiladas -- Jewell Knell

1 Cup Sour Cream
2 Cups Cottage Cheese
1 2oz Can Green Chilies, Chopped
1 Dozen Tortillas, Flour or Corn
2-3 Cups Shredded Cheese
1 Cup Heated Enchilada Sauce

Mix together sour cream, cottage cheese and chilies. Set aside. Fry tortillas in hot oil; drain. On each tortilla arrange 2 Tablespoons sour cream mixture and 1 Tablespoon cheese; roll up and place in baking pan. Cover with enchilada sauce and remainder of sour cream mixture and top with cheese.

Bake at 350 for 20 minutes

Tater Tot Casserole -- Jewell Knell

Brown 1 lb Hamburger
add 1/2 Onion (diced)
Mix in 1 Can Cream of Mushroom Soup
1/2 can Water or Milk
1 Cup Sour Cream
Mix above ingredients with 1 lb tater tots (frozen), then hamburger. Top with grated cheese.

Bake 30 minutes at 350

Baked Beans -- Jewell Knell

2 Large Cans Pork & Beans
1 Can Pineapple Tidbits (drained)
Bacon as much as you would like
1 Green Pepper (chopped)
1 Large Onion (diced)
2 Cups Ketchup
3/4 Cup Brown Sugar
2 Tablespoon Worcester Sauce

Bake 350 for 2 Hours. Stir Occasionally

Funeral Potatoes - Mother Jewell's recipe, but Mary's handwriting...

2 - 24 oz Hash Browns
2 Cans Cream of Chicken Soup
1/2 Onion
1/2 Cup Grated Cheese
1 Cup Sour Cream

Thaw hash browns in 9X13 pan. Saute onions until clear, add soup and cheese until it is melted. Turn off heat. Add sour cream. Mix into potatoes. Top with crushed buttered corn flakes. Bake 350 for 45 minutes.

Vinagrette Dressing -- by Mark Magleby as told to Emily by Mother Jewell

2 Cups Canola Oil
1/3 Cup Red Wine Vinegar
1 Small Purple Onion -- about the size of a tennis ball
1/2 Cup Sugar
2 Tablespoons Dijon Mustard
2 Tablespoons Salt
Fresh Pepper to taste

Puree in blender until smooth

Orange Apricot Jam -- Jewell Knell

10 Cups Ground Apricots
10 Cups Sugar
1 Package Pectin
Boil for 20 minutes, then add:
1 Large Package Orange Jell-o
Boil 5 Minutes
Hot Water Bath for 10 minutes

Dill Pickles -- Jewell Knell

30-36 Cucumbers
3 Cups White Vinegar
3 Cups Water
6 Tablespoons Salt (non-iodized)
In each quart bottle put 1 garlic clove, 1 pinch alum, dry dill sprigs, 1/2 Teaspoon pickling spice.

Cold Pack Boiling 5 Minutes

Tuesday, May 27, 2008

Eclairs -- Emily Smith

Vanilla Custard

4 cups milk---warm in big sauce pan

Whip together separately, then add to milk…

12 egg yolks

1 ½ cups sugar

8 T cornstarch

1 Teaspoon Vanilla

Stir over medium-high heat until thick. Thickens quite rapidly! Stir, stir, stir! Spread on cookie sheet and let cool.

Whip 2 Cups Heavy Whipping Cream, fold into custard once cool.

Cream Puffs


1 C water

1/4 C butter

Stir in:

1 C sifted flour

Whip in 4 eggs one at a time

Delicately spoon desired amount on to parchment papered cookie sheet. Shape with fingers. Can also just scoop with an Ice cream scoop for perfectly round puffs.

Bake at 425° for 20 minutes then 375° for 20 minutes.

Once cool, insert custard in via pastry bag. You can also slice open, fill and top, but not as nice as when you use a pastry bag. Top with chocolate gnocchi or Chocolate Butter Cream frosting, depending on taste.


8 oz Dark Chocolate (the finer quality chocolate, the better the frosting)

6 oz Milk Chocolate

1/2 Cup Heavy Whipping Cream

Vanilla Custard -- Emily Smith

4 cups milk---warm in big sauce pan

Whip together separately, then add to milk :

12 egg yolks

1 ½ cups sugar

8 T cornstarch

1 Teaspoon Vanilla

Stir over medium-high heat until thick. Thickens quite rapidly! Stir stir stir! Spread on cookie sheet and let cool.

Whip 2 Cups Heavy Whipping Cream, fold into custard once cool.

May be used for various recipe -- posted on this blog:
Banana Cream Pie
Coconut Cream Pie
Fruit Tort

Pasta with Basil Vinaigrette -- Emily Smith

Basil Vinaigrette Dressing
(mix in food processor or blender – also I put variation depending… I often add more lemon….)

4 Large garlic cloves

2 T Dried basil

1 ½ t. Sugar

1 T Dry mustard

3 T fresh lemon juice

6 T Red wine vinegar

2 t Salt

1 t. Fresh ground pepper

1 ¼ C Olive oil


2 Zucchinis, halved lengthwise and cut into ½ in. pieces

12 oz Dried fusilli (curly noodles or bow-ties, or whatever pasta you want)

3 Cooked chicken breasts, skinned boned and ½ in cubes

2 Med. Tomatoes, diced – or sweet cherry tomatoes

3 Green onions, chopped

12 Black olives

1 green or yellow pepper

½ C Grated fresh parm cheese

Mince garlic in food processor. Add basil, sugar, mustard, lemon juice, salt and pepper. Process 10 seconds. With machine is running, drizzle in oil until slightly thickened. The vegetables and chicken will dilute the intense flavor of the dressing. Makes 1 ¾ C.

Steam zucchini 1 minute and drain. Cool under running water. Cook pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with ¼ cup dressing. Gently combine chicken, zucchini, pasta and green onions. Adjust seasonings and dressing to taste. Spoon salad onto platter. Sprinkle tomatoes, olives and pine nuts on top. Pass cheese separately. (I usually just mix it all in)

Pretzel Jell-o Salad - Camille Dahl

2 c. crushed pretzels
3/4 c. melted butter or margarine
2 tsp. sugar
Mix crushed pretzels and sugar, add melted butter, mix well.  Press lightly into 9X13.  Bake 8 min. at 400 .  Let cool.
1 8oz. cream cheese, softened
½  c. sugar (or 2 packets Equal, or to taste)
2 c. Whipped Cream – sweeten with equal
Mix cream cheese and sugar / substitute.  Fold whipped cream.  Spread on cooled crust.
2 - 3oz. Sugar-free Raspberry Jell-o
1 - 12 –14 oz. Frozen Raspberries (or fresh)
2 c. boiling water
Dissolve jell-o in boiling water, add frozen raspberries,
let set 10 minutes.  Pour onto filling.  Refrigerate for 2-3 hours before serving.

Recommend making the day before

Can use strawberry jello and berries

German Pancakes -- unknown author

12 Eggs

2 Cups milk

2 Cups flour

1/3 Cup sugar

1 Teaspoon salt

1 Teaspoon vanilla

12 Tablespoons butter

Mix all ingredients in a blender except butter. Melt butter in pan you intend to cook pancakes in. Pour batter in pan. Bake @ 375 for 10 minutes.

Smaller Batch:

6 Eggs

1 Cups milk

1 Cups flour

1/4 Cup sugar

1/2 Teaspoon salt

1/2 Teaspoon vanilla

6 Tablespoons butter

Mix all ingredients in a blender except butter. Melt butter in a smaller pan you intend to cook pancakes in. Pour batter in pan. Bake @ 375 for 10 minutes.

Em's Cho. Chip Cookies

½-Cup Shortening

½-Cup Butter

1-Cup Brown Sugar

1-Cup White Sugar

1-Teaspoon Mexican Vanilla

Whip together for approximately 2-3 minutes then add…

2 Eggs

Whip another 8-10 minutes

In a separate bowl, mix together the following:

2 Cups Flour

½-Teaspoon Salt

1-Teaspoon Baking Powder

½-Teaspoon soda

Incorporate with the wet ingredients, just barely…

Then…Mix by hand or with a dough hook:

2 Cups Oatmeal – quick oats or regular

2 Cups Chocolate chips

Bake at 375° 8-13 minutes, depending on how large you make them. Key is to under bake…. If you over bake – remove from the cookie sheet immediately as they will continue to cook.

Variations: add 1-cup walnuts and or coconut, or use several variations of chocolate – dark, milk, semi-sweet, white, etc.

Holiday Chex Mix - Mary Purser

4 Cups Corn Chex

4 Cups Rice Chex

9 oz Golden Grahams

1 ½ Cup Coconut

2 Cups slivered Almonds

Can also add other nuts and M&M’s – after pouring hot stuff on…

Boil 1 Cup Karo Syrup

1-Cup Sugar

¾ Cup Margarine or Butter

Boil 2 minutes. Pour over Chex Mix.

Calico Beans from Joe Webb (Emily's bro in law)

1 lb Hamburger

½ lb Bacon

1 Medium Onion

Brown together… add

1 T. Yellow Mustard

¼ Cup Catsup

1-Tablespoon Vinegar

¾ Cup Brown Sugar

1 14 oz Can Kidney Beans - drained

1 14 oz Can Butter Beans – drained

1 14 oz Can Pork and Beans – partially drained

Slow cook in crock-pot, or 45 minutes on stove

Honey Candy --Grandma Jewell

Mix the following:
2 Cups Honey
1 Cup Sugar
1 Cup Cream
Cook over medium heat until reaches the hard ball or crack stage, when dropped in cold water. Pour onto buttered platter. When cooled some, add licorice flavor (anise oil) or other desired flavor. When more cool, pull until golden color. Shape into rope like pulls and cut into 1 inch pieces. Wrap in wax paper .

Peanut Brittle -- Grandma Jewell

3 Cups Sugar
1 1/2 Cup Corn Syrup
1 1/4 Cup Water
Cook until 231 degrees
Slowly add 2 3/4 Cups Raw Peanuts. Continue cooking to 320 degrees. Remove from stove and add 2 Tablespoons butter. Prepare ahead then add: 1 Teaspoon Vanilla, 1/2 Teaspoon Soda, 1 Teaspoon Salt. Mix well. Pour on slab and stretch as thin as possible or desired. As soon as batch is hard enough, break and eat!

Caramel or Caramel Popcorn - Grandma Jewell

1 Square Butter
1 lb Brown Sugar
1 Can Eagle Brand Milk
1Cup Corn Syrup (lite karyo syrup)
1 Pinch of Salt
Drizzle of Vanilla (Grandma says after it has cooled a bit)

Cook all ingredients together in heavy pan stirring constantly. Add pinch of salt. Check consistency by dripping into cup of cold water. When desired firmness is reached you are done! Now pour over popcorn --- careful not to get burned. Grandma Jewell would mix in two double paper brown bags.

For caramels, usually cook longer, pour into Pyrex pan (8x10) and let cool. Cut in squares or wrap in wax paper.

Broccoli Soup - Grandma Jewell

2 Cups Chicken Broth
1 1/2 lbs Fresh or Frozen Broccoli
1 Large Onion, Diced
1/2 Cup Flour
1/2 Teaspoon Dry Mustard
1/4 Cup Butter or Margarine
1 1/2 Cups Grated Cheddar Cheese

Cook broccoli and onions in broth water until tender. While cooking, melt butter; stir in flour and seasonings. Slowly add milk, cooking while stirring until thickened and bubbly. Add the this white sauce to broth base. Add cheese; heat until melted. Serve hot. (This recipe is good with cauliflower or mushrooms.)

Taco Soup - Claudia Knell

1 lb Hamburger, brown
1 Packet Taco Seasoning
1 Med Onion, sautee
Add 2 can diced stewed tomatoes
1 Large Can V8 Juice
1 Can Garbanzo Beans
1 Can Kidney Beans
1 Can Great Northern Beans
1 Can Pinto Beans
2 Cans Whole Kernel Corn

Garnish with some or none of the following: Taco Chips, Cheese, Sour Cream, Limes, Cilantro

Choclate Sauce for Ice Cream by Grandma Jewell

1/2 C Milk
1 Cup Sugar
3T Cocoa
1/2 Cup butter or Margarine
1 Teaspoon Mexican Vanilla

Cook until it becomes a little thick. Becomes thicker as it cools. If you have questions, call Mother Jewell / Grandma Jewell 8013737280.

Note from Emily: I made this... boiled it for abut 5 minutes, then simmered on a lower heat for about 5-8 minutes. IT FROZE ON THE ICE CREAM! YUM! But later when I refrigerated it, it became a little granulated. If you cook it less, I don't think it will granulate later, or freeze on the ice cream.