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Homemade Cream of Mushroom Soup, condensed

Homemade Cream of Mushroom Soup, condensed

 

1 Tbsp. Butter

3 Tbsps. flour

½ cup broth, chicken or beef or your favorite

½ cup milk

Mushrooms, chopped and sautéed, any amount

Salt and pepper

 

In a sauce pan over medium low heat melt butter.   Stir in flour a little at a time until smooth; remove from heat.   Add broth and milk a little a t a time, stirring to keep mixture smooth.   Stir sautéed mushrooms.   Return to heat and bring sauce to a gentle boil; stir until sauce thickens.   Add salt and pepper to taste.

 

To serve add 1 1/3 cups water for soup consistency. Heat and serve.

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Crock Pot Pork Chops

Crock Pot Pork Chops

 

5 or 6 lg. pork chops
1 can cream of mushroom soup
1 soup can water
Salt & pepper to taste

 

Put pork chops in crock pot, cover with cream of mushroom soup, water and salt and pepper. Cook on high for 4 hours.    Serve over rice or noodles.

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Graham Cracker Pie

Graham Cracker Pie

 

Graham Cracker Crust:

1 3/4 cups graham cracker crumbs

6 Tbsp unsalted butter, melted

1/3 cup granulated sugar

 

Preheat oven to 350° F.     Mix well together graham cracker crumbs, butter, and sugar; set aside 1/4 cup of the graham cracker mixture. Press remaining graham cracker mixture into pie pan. Bake for 10 minutes. Remove from oven; set aside.

 

Custard Pie Filling:

1 cup sugar

1/4 cup cornstarch

Dash salt

2 cups whole milk or cream

4 large egg yolks, reserve yolks for Meringue

2 Tbsp unsalted butter, cut in small pieces

2 tsp vanilla extract

 

Reduce oven temperature to 325° F.
In a heavy sauce pan, whisk together milk and egg yolks; add sugar, cornstarch, and salt, blend well; cook over medium heat, whisking constantly, until the mixture begins to thicken, about 5 to 6 minutes; bring to gentle boil, continue cooking, whisking, until very thick, about 1 to 2 minutes. Remove from heat; whisk in butter, a little at a time. Stir in vanilla. Pour hot custard filling into the cooled graham cracker pie crust; set aside.

 

Meringue Topping:

4 egg whites, room temperature

1/4 teaspoon cream of tartar

6 tablespoons granulated sugar

1/2 teaspoon vanilla

Reserved 1/4 cup graham cracker crumb mixture

 

Immediately make the meringue. In large bowl beat with electric mixer egg whites at high speed until foamy; add the cream of tartar; gradually add 6 tablespoons of sugar; continue beating until stiff peaks form. Stir in vanilla. Gently spread Meringue over the hot custard. Sprinkle with the reserved 1/4 cup of graham cracker mixture; bake oven for 12 to 15 minutes, or until the meringue is browned. Chill for at least 4 hours, or overnight, before serving.

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Granny’s Lemon Ice Cream

Granny’s Lemon Ice Cream

 

3 Tbsps. Fresh Lemon Juice

1 Cup Granulated sugar

2 cups half and half

2 tsps. grated lemon

 

Blend all together.   Pour into container, place in freezer for about 3 hours.   Enjoy!

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Jo Jo Potatoes on the Grill

Jo Jo Potatoes on the Grill

spuds, 1 lb each
Flour, optional
garlic, salt, black or cayenne pepper
olive oil

Get 1 lb spuds, scrub them good, cut them lengthwise about 8 slices per spud. Put them on a heavy duty metal sheet drizzle them with olive oil, sprinkle your spices or roll them in season flour then season with spices.   Place metal sheet on the hot grill and cook until tender and browned.   Or you may put them directly on the hot grill and cook until tender and browned.
Let cool a few minutes and chow down with dipping sauce (see below).

Variation: roll in Italian bread crumbs

Horseradish dipping sauce

½ cup mayo or sour cream or plain yogurt
1 heaping tsp prepared horseradish
Splash lemon juice
¼ cup BBQ Sauce
Salt and pepper to taste

Mix well and Dip your favorite Jo Jo, French fries

Variation for sauce: omit the BBQ sauce and this is a great dip for fish and meats.

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Sweet, Hot and Spicy Grilled Chicken

Sweet, Hot and Spicy Grilled Chicken

 

2 boneless, skinless chicken breasts

 

Marinade:

1/4 cup Apple sauce, low sugar

1/4 cup soy sauce

1/4 cup sweet onion

1 tsp. vegetable oil

1 Tbsp. Brown sugar

1/2 tsp. Cinnamon

1/2 tsp. Cayenne pepper

1/4 tsp. Garlic powder

 

2 Scallions, optional

 

 

Place the chicken breasts, one at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.

 

In a medium bowl, combine apple sauce, soy sauce, onion, oil, brown sugar, cinnamon, cayenne pepper, and garlic.  Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour or overnight for the Best Flavor.

 

Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill.  Turn the chicken, brush the reserved ¼ cup of marinade on each breast and grill an addition 2 to 3 minutes.

 

Remove from grill and top with chopped scallions if using.   Enjoy!

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Granny’s Macaroni Salad

Granny’s Macaroni Salad

2 cups elbow or your favorite macaroni, uncooked
1 sm. green pepper, seeded and chopped
1/2 cup sliced green onions or chives
1 1/2 cup chopped celery
½ cup chopped dill pickles
2 tbsp. chopped pimiento
6 hard cooked eggs
6 large black olives
6 large green olives
1 cup diced sharp Cheddar cheese
1 cup mayonnaise
1 Tbsp. apple cider vinegar, lemon or pickle or green olive juice
2 tsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
Paprika and parsley

Cook macaroni as instructed on the package. Drain and cool completely.

Chop 4 eggs for salad and slice 2 eggs for topping.

In a large bowl combine cooled macaroni, green pepper, green onions, celery, pickles, chopped eggs, olives and cheese.

In a small bowl blend mayonnaise, vinegar, mustard, salt and pepper. Toss with salad. Top with sliced eggs. Sprinkle with paprika and garnish with parsley. Chill thoroughly. Makes 10 to 12 servings.

Variations:
add grated carrots
add chopped broccoli
add chopped cauliflower

So many wonderful ways to made this old dish…make your own family favorite today! Enjoy!

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