Carmel Corn
By Grandma Butterfield
1-1/2 cups white sugar
1-1/2 cups brown sugar
1 cup Karo syrup (either dark or light)
1/2 cup water
1/4 tsp cream of tarter
1/2 lb. butter
cook together until forms a soft ball in water, take off heat and ass 1/2 tsp soda stir well and por over popcorn. Mix well till every kernel is covered then pou corn on wax paper to dry for about an hour. This covers a large bowl of popped corn.
Saturday, June 11, 2011
Lemonade Salad
Lemonade Salad
By Grandma Butterfield
1 6oz pkg of lemon jello
dash of salt
3/4 sup sugar
2 cups hot water
1 can (6 oz) lemonade concentrate
2 cups whipped cream
Dissolve gelatin, sugar, salt in boiling water. Add lemonade concentrate and set till syrupy. Fold whipped cream into partially set gelatin. Chill till firm in a 9 by 13 pan.
By Grandma Butterfield
1 6oz pkg of lemon jello
dash of salt
3/4 sup sugar
2 cups hot water
1 can (6 oz) lemonade concentrate
2 cups whipped cream
Dissolve gelatin, sugar, salt in boiling water. Add lemonade concentrate and set till syrupy. Fold whipped cream into partially set gelatin. Chill till firm in a 9 by 13 pan.
Tijuana Torte
Tijuana Torte
By Grandma Butterfield
1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream
Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.
By Grandma Butterfield
1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream
Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.
Cinnamon Candy Jello
Cinnamon Candy Jello
By Grandma Butterfield
1 - 6 oz pkg cherry jello
4 cups water
1/2 cup cinnamon candies
Boil 2 cups water stir in cinnamon candies until melted.
Add cherry jello- take off heat and add 2 cups cold water.
pour into pan to cool
I shred an apple over the top for variety.
By Grandma Butterfield
1 - 6 oz pkg cherry jello
4 cups water
1/2 cup cinnamon candies
Boil 2 cups water stir in cinnamon candies until melted.
Add cherry jello- take off heat and add 2 cups cold water.
pour into pan to cool
I shred an apple over the top for variety.
Monday, June 6, 2011
Personal Pizzas
Personal Pizzas
By Natalie Giron
Rhodes Rolls, thawed
Pizza Sauce
Cheese
Your choice of toppings
Flatten ball of dough into a mini pizza ( if the dough is frozen I just pop it in the microwave for 20 seconds or so until I can shape it) I'm sure the rest is self-explanatory.... Bake for 15-20 minutes at 350, or until cheese is melted and crust is light brown. We love this because we usually have everything on hand and the boys love rolling out their dough and putting the toppings on their own lil pizzas.
By Natalie Giron
Rhodes Rolls, thawed
Pizza Sauce
Cheese
Your choice of toppings
Flatten ball of dough into a mini pizza ( if the dough is frozen I just pop it in the microwave for 20 seconds or so until I can shape it) I'm sure the rest is self-explanatory.... Bake for 15-20 minutes at 350, or until cheese is melted and crust is light brown. We love this because we usually have everything on hand and the boys love rolling out their dough and putting the toppings on their own lil pizzas.
Sweet and Sour Chicken
Sweet and Sour Chicken
By Natalie Giron
¼ C Pineapple Juice
½ C Red Wine Vinegar
¾ C Sugar
3 T Ketchup
1 T Soy Sauce
½ tsp Salt
Cut chicken in to bite size pieces. Beat 2 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it.
Bake at 350 for 50 minutes uncovered. Serve over rice.
By Natalie Giron
¼ C Pineapple Juice
½ C Red Wine Vinegar
¾ C Sugar
3 T Ketchup
1 T Soy Sauce
½ tsp Salt
Cut chicken in to bite size pieces. Beat 2 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it.
Bake at 350 for 50 minutes uncovered. Serve over rice.
Country Style Pork Ribs
Country Style Pork Ribs
By Natilie Giron
3 lbs Country Style Pork Ribs, boneless
1 1/2 C Ketchup
2 T Dijon Mustard
1/4 C Packed Brown Sugar
1/4 C Red Wine Vinegar
2 T Worcestershire Sauce
1 tsp Liquid Smoke Flavoring
1/2 tsp Salt1/2 tsp Pepper
1/4 tsp Garlic Powder
1. Trim excess fat from ribs
2. In a large skillet brown ribs on all sides in oil
3. Put ribs in the crockpot and cover with sliced onion
4. In a bowl combine all sauce ingredients; pour over ribs and onions
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.
By Natilie Giron
3 lbs Country Style Pork Ribs, boneless
1 1/2 C Ketchup
2 T Dijon Mustard
1/4 C Packed Brown Sugar
1/4 C Red Wine Vinegar
2 T Worcestershire Sauce
1 tsp Liquid Smoke Flavoring
1/2 tsp Salt1/2 tsp Pepper
1/4 tsp Garlic Powder
1. Trim excess fat from ribs
2. In a large skillet brown ribs on all sides in oil
3. Put ribs in the crockpot and cover with sliced onion
4. In a bowl combine all sauce ingredients; pour over ribs and onions
5. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours. Stirring occasionally.
6. Shred meat with 2 forks when done.
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