Wednesday, November 18, 2009

Pumpkin Pie Cake

Pumpkin Pie Cake

2 ½ # can Pumpkin (without spices, large size)

1 ½ cups sugar

2 cups canned evaporated milk

6 eggs

¼ teaspoon salt

1 teaspoon each (scant) nutmeg, cinnamon, ginger

Mix the above and pour into large greased pan (9x13”).

1 yellow cake mix

1 cube butter

1 cup chopped nuts

Mix these 3 ingredients and crumble and sprinkle on top of 1st mixture.

Bake at 425˚ - for 10 minutes, then turn down oven to 350˚ - for 50 minutes.

Serves 16 to 20.

Recipe by L. Larsen

I really thought this was different, it tasted like pumpkin pie with sugar cookies on top. Could see this with whip cream or ice cream on top to take away some of the sweetness from the topping. I did make 2 and gave one away, made them in 2 smaller pans.

Wednesday, November 11, 2009

Un-named Recipe

Here is a recipe of my grandmother’s without a name, but it sounds like a stove top dish, so I will called it:

Granny’s Homemade Stop-top Dinner

2 pounds ground meat (I like hamburger, but I suppose you could use any type of ground meat)

1 can cream of mushroom soup (I used cream of celery soup)

1 can corn

1 can pitted olives, sliced

1 can tomato paste

1 Lipton onion soup

1 ¾ cup water (I added a total of 3 cups water, to make sure the noodles cooked all the way through.)

8 ounce package of egg noodles crushed

Cook meat until crumbles apart and red is gone. Put onion soup and water and cook a little while then mix all other ingredients into meat and bake about 45 minutes. Don’t precook noodles, just put them in.

*Note: even though it says bake, I am thinking you just cook this on the stove top, like you would hamburger helper type meal.

OMG!!! This really surprised me! It was really good and I can't wait to try adding my own veggies and cooking stove-top meals from scratch! I never knew how much tomato paste can thicken a sauce so quickly. Will be adding fresh or frozen vegetables to this recipe or not adding the noodles and trying rice. I think the basic sauce can go with many different dishes, even adding cooked chicken cubes or shredded instead of a ground meat. Anyway, it was delicious!!! Try it and let me know how you cook it up.

Monday, November 9, 2009

Mayfresh Casserole


2 cups crushed Mayfresh Potato chips

2 cups diced cooked turkey, chicken, beef or pork

1 cup diced celery

3 chopped green onions

1 can (10 ½ ounce) condensed mushroom soup

½ cup water

1 cup grated cheddar cheese

Crush Mayfresh Potato chips and set aside. Combine meat, celery and onion. Place half of mixture in casserole dish. Spoon half can of soup and ¼ cup water over meat mixture. Sprinkle with half the cheese and 1 cup of the potato chips. Continue layers in same order. Bake in 350˚ oven 25 to 30 minutes. Makes 4 to 6 servings.

This almost sounds like the tuna noodle casserole my mom made, only without the noodles. I suppose with the above recipe you could serve this over noodles or rice. I tired of the tuna casserole, as I don't care for tuna or fish, so this recipe sounds pretty good. It would also be good for leftover turkey.

My mother got the tuna casserole recipe when she worked at the telephone company in the worker's cafeteria. It was about 15 miles from home, and in the summer time we kids would catch the bus to go visit her and wait until she got off work to drive us all home. Loved all the goodies there. This is also where my mom and another worker set me up for a blind date with the other worker's son. Didn't work out, but it is a nice memory.

This casserole was great! I served it with rice and a salad, very filling dinner. (Sorry the picture of the place setting was a little blurry, but that was the best of the 3 I took.)

BTW - I don't think Mayfresh potato chip company is in business, as I couldn't find them online, so any potato chips should do.

Friday, November 6, 2009

Peanut Butter Divinity

I can remember my mom making this the first year it came out in 1976. You see my grandmother (granny) made the best peanut butter fudge and we just couldn't make it like she could. So I came up with my recipe from Kraft marshmallow creme, substituting with peanut butter chips and added extra peanut butter. My mom found this recipe and it worked for her. She did use 'creamy' peanut butter instead of the 'chunky' kind.
I do wonder if Mrs. Paul's still sells the frozen eggplant sticks or dinners?
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1/2 cup chunky peanut butter
In 2-quart saucepan, combine sugar, corn syrup, and water. Bring to boiling. Cook to hard ball stage (260˚), stirring only till sugar dissolves. In large mixer bowl, beat egg whites to stiff peaks. Gradually pour syrup over egg whites beating at high speed on electric mixer. Add peanut butter and beat till candy holds its shape, about 3 to 4 minutes. (Test candy by spooning a small amount onto waxed paper; mixture should "mound" rather than flatten out.) Quickly drop from a teaspoon onto waxed paper. Makes about 3 1/2 dozen.

Here is my grandmother's (Leona Mahakian) recipe. Towards the bottom of the paper you will see the recipe for her peanut butter fudge, I could never get the right amount for the canned milk. All three of the peanut butter recipes tasted great! (my granny's, my mother's and mine.) I put my peanut butter fudge recipe on my other blog:, hope you find one you like!

Thursday, November 5, 2009

Easy Irish Soda Bread

8 cups biscuit mix
2 cups raisins
8 tablespoons caraway seeds
1/4 cup sugar
4 eggs
1 1/3 cups milk

Mix biscuit mix, raisins, caraway seeds and sugar. Beat eggs and milk and add all at once to dry ingredients. Stir to form a sticky dough. Knead on a lightly floured board a few times to form a smooth ball. Cut dough into two pieces. Shape pieces of dough into 2 smooth balls. Place balls on greased cookie sheets. With a sharp knife cut a cross, 1/2-inch deep in the center of each ball of dough. Bake in a preheated hot oven (400 degrees F) for 25-30 minutes or until richly browned and the center feels firm to the touch. Cool thoroughly on a rack before cutting into thin slices. Spread thickly with butter or margarine. This bread can be wrapped in foil and frozen for future use. When ready to serve, thaw in wrappings for 2 hours.
Makes 2 loaves, each about 8 inches in diameter.

Wednesday, November 4, 2009

Rice Spoon Bread

Ok, I followed the recipe and was wondering if it is too brown on top and if this recipe is suppose to be like a chiffon type cake with custard in it? Do you take it out of the pan or scoop it up? I want to try this again as it tasted fine and good, but wasn't sure what it was suppose to look like. I went on google search and found only 1 picture already in a bowl. And it said to cook until set.???
I baked it a little longer than the 45 minutes as it was running and then the extra 8 minutes the top was real brown, as you can see in the picture. So does anyone have a picture or instructions on how to properly finish this bread (cake?). It did look good, but I just didn't think it was cooked all the way through. Please put suggestions and help in the comments. Thanks!

1 cup cooked rice
2 eggs separated
1 tablespoon butter
1 cup millk
1 cup boiling water
3 tablespoons white cornmeal
1 tablespoon flour
1 teaspoon salt
1 tablespoon sugar
Pour boiling water over cornmeal and mix. Add flour, salt and sugar. Cook over low heat until thick. Stir in rice and butter. Add the milk and well beaten egg yolks. Fold in stiffly beaten egg whites. Pour into a well buttered baking dish, place in pan containing an inch of hot water and bake. Preheat oven to 350 degrees F.
Baking time 45 minutes.