1 15 ½ oz. Can crushed pineapple
1 pkg. Jello instant pistachio pudding
1 large container of Cool Whip
½ cup miniature marshmallows
½ cup chopped pecans
½ cup diced maraschino cherries
Pour pineapple in a large bowl. Stir in pudding mix and mix well. Then stir in marshmallows, nuts and cherries. Chill overnight for better flavor.
This recipe was given to me by Iola Michael when we lived at Beale AFB in California.
1 Tablespoon Olive Oil
4 Chicken breasts (skinned and cubed)
1 Chopped onion
1 Green or Red pepper, chopped
2 Cups chicken broth
1 Can diced green chilies
2 Teaspoons garlic powder
2 Teaspoons cumin
1 Teaspoon oregano
½ Teaspoon cayenne pepper
2 Cans white beans (don’t rinse)
Heat oil in large pot. Cook chicken, onion and peppers until chicken is done. Add everything else to pot and simmer for ½ hour.
1 pkg. Active dry yeast
1 ¼ cups warm water (105-115 degrees)
2 cups all purpose flour
¼ cup honey
2 Tbsp. shortening
1 ½ tsp. Salt
1 ¾ to 2 ¼ cups whole wheat flour
Dissolve yeast in warm water in large bowl. Add all-purpose flour, honey, shortening and salt. Beat on low speed until moistened; beat on medium speed for 3 minutes, scraping bowl occasionally. Stir in enough whole wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side of bread up. Cover and let rise in warm place until doubled in size; about 1 hour. (Dough is ready if indentation remains when touched.) Punch down dough; roll into rectangle, 18 x 9 inches. Fold 9-inch sides crosswise into
8 oz. Can crushed pineapple
3 oz. Pkg. Lemon jello
1 cup grated cheddar cheese
½ cup hot water
1 carton Cool Whip
1 cup chopped pecans
½ cup sugar
Cook pineapple and sugar until sugar is dissolved. Add hot water and jello. Stir until jello is dissolved. Chill until mixture begins to thicken. Add pecans, cheese and Cool Whip. Refrigerate.
May be used as a salad or a dessert.
This is another one of Mama-T’s.
10 cups chopped, seeded, peeled, cored tomatoes
5 cups chopped and seeded green and sweet red peppers
5 cups chopped onions
2 ½ cups chopped and seeded hot peppers
1 ¼ cups cider vinegar
3 cloves garlic, minced
2 Tbsp. cilantro, minced
3 tsp. salt
1 tsp. hot pepper sauce
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process for 15 minutes in a boiling water canner. Makes about 6 pints.
1 cup grated zucchini
1 cup sugar
1 egg
½ cup cooking oil
1 ½ cups flour
1 tsp. cinnamon
½ tsp. salt
½ tsp. baking soda
½ tsp. allspice
¼ tsp. baking powder
½ cup chopped pecans
Mix all ingredients. Pour into greased and floured loaf pan. Bake at 325 degrees for 60 to 65 minutes.
This recipe was given to me by Lorna Stutz.
10 cups coarsely ground zuchinni
4 ½ cups chopped onion
1 cup rock salt
Mix and stir slightly. Let stand overnight. Wash several times.
Add:
2 ½ cups vinegar
1 tsp. Dry mustard
2 tsp. Celery seed
2 tsp. Tumeric powder
2 tsp. Cornstarch
3 large green peppers, finely chopped
3 large red peppers, finely chopped
6 cups sugar
Bring all ingredients to a boil. Let simmer 15 to 20 minutes. Seal in hot, sterilized canning jars. Makes approximately 9 pints.
This recipe was given to me by Lorna Stutz when we lived in California. It’s a really good relish and tastes a lot like sweet pickle relish.
