I will resend the other 8 recipes.

I am having trouble with internet connection.

So they could be lost in cyberspace!

I would appreciate you letting me know that you received them--thanks.

;-)   patt*

Good Day to all of my Classmates!  TODAY you are in for a real treat!  Sit back, read on and enjoy!

 It seems that our NEW Class Treasurer, (Pat Lang Helfer ) who I understand is doing a very professional job, has a few treasures of her own!   This morning I received A (1) recipe from Pat that I went Bananas over!  You will understand why, when you read it at the end of this posting!  I wrote her back and told her of my excitement and lord and behold she responded with the following;  

Joe--I did send 8 other recipes through your email address.  Did you receive those?

;-)   patt*

 Hi again PATT*, No I did not receive the other 8 recipes you sent!  Here is my e-mail again, jcchilds@cox.net   I thought it was SOOOO GREAT that you sent the Lemon Pie Recipe, but now that I know that you sent an ADDITIONAL EIGHT RECIPES, all I can say is, love ya gal and way to go!  I will check my mail all day and let you know when they arrive!!  Again, thank you so very much! Your friendly (and very happy about the 8 additional recipes) Classmate, joe C.

Pat sent them again and, I received the additional 8 recipes.  I must tell you Classmates they are WHOPPERS and they will make a very nice addition to the Class Cookbook.  In addition to offering up 9 of her recipes, she also offered up some comments and a few excellent ideas regarding the Cookbook name and the layout!  Since the Cookbook name and layout will be utmost important, I have decided to open up another subject on the Forum page for Classmates to present their recommendations and comments regarding the Class Cookbook name and /or layout.  

NOW on to reviewing those treasured recipes from Pat!

Chocolate Cake:

This recipe is from my mother and I have made it hundreds of times, especially for Birthdays and other celebrations.  Submitted by Pat Lang Helfer

Mix dry ingredients:

3 cups flour

2 cups sugar

½ cup cocoa

1 tsp salt

2 tsp baking soda

Add to dry ingredients & mix:

¾ cup salad oil

1 tsp vanilla

2 tsp vinegar

2 cups warm water

Bake at 350 degrees for 40 minutes in a 13 x 9 pan.

Frost with favorite frosting or eat plain.

Christmas Brunch:

A dear friend gave me this recipe back in the early 70’s.   I have made this hundreds of times!

This is a wonderful breakfast recipe for company—just pop it in the oven in the morning.

I don’t know where the name came from—I obviously have made it for more than one Christmas!

Submitted by Pat Lang Helfer

6-7 slices fresh bread, cubed

1 lb smoked ham – cut in bite-size pieces

½ lb Old English Cheese, shredded

3 beaten eggs

2 c milk

½ tsp dry mustard

¼ tsp salt

Mix above items all together lightly with fork. 

Place in greased casserole and pour 4 tbsp melted butter over top. 

Refrigerate overnight or for several hours. 

Bake next morning for 1 hour at 325 degrees in 9 x 13 pan.

Pizza Burgers:

I got this recipe from my Sister-in-Law, Nancy, the first year we were married, 1967.

It has been a favorite.  Again, this is an easy recipe for company, since you make ahead.

Submitted by Pat Lang Helfer

1 – 1 ½ lbs hamburger

Brown with onion, salt & pepper.

1 can tomato soup

¾ cup salad dressing

2 c. mozzarella cheese

1 tsp oregano

¼ tsp sage

Hamburger buns -- I have also used cocktail buns for appetizers.

Mix all ingredients, except buns, and let sit in refrigerator for ½ hour or more. 

Spread on half a bun.

Bake on a cookie sheet, 350 degrees for 30 minutes.

French Toast Mountain:

I found this in a cookbook, “Sam the Cooking Guy”.

The first time we made this for our Grandkids, we started a new tradition.

Submitted by Pat Lang Helfer

2 large eggs, beaten in a large bowl

1 tbsp granulated sugar

1 tsp cinnamon

2 tbsp milk

2 tbsp butter

5 slices bread

Syrup

Powdered sugar

Beat the eggs with the sugar and cinnamon and stir in the milk.

 Preheat a nonstick pan or griddle over medium heat. 

Add the butter and spread it around. 

Working with however many bread slides will fit in the pan or griddle, dip the bread in the egg mess

and transfer to the pan to cook.

Cook until golden-y brown and beginning to get just very slightly crispy around the edges, then turn

and cook the same way on the other side.

Now for the mountain:

Remove from the heat, cut the bread into 1-inch squares, and place in a mountain-like pile on two plates.

Drizzle with syrup first; this would be the “cascading waterfall” part of the mountain.

Then dust the top of the pile with powdered sugar; this gives it the “snowy peaks” part of the

mountain.

I think you have deducted that you can use your own French Toast recipe or buy French Toast Sticks in the freezer to use.

German Pancakes

I don’t know where I got this recipe.

But this is an easy recipe and a favorite.

Submitted by Pat Lang Helfer

Combine & beat until smooth:

2 cups flour

2 cups milk

4 eggs

Melt 4 tbsp of butter in a cast iron skillet & swirl until it coats the bottom.

Pour batter into hot skillet.

Bake 20 minutes at 350 degrees.

Cut in pie wedges & serve immediately with choice of topping.

Noodle Clusters

Another recipe from a friend.

If you like butterscotch—look out!

These are addictive.

Submitted by Pat Lang Helfer.

Melt a 12 oz pkg Butterscotch chips in a pan over low heat.

Add:      1 cup salted peanuts

                1 ½ c chow mien noodles (small can)

Drop by a teaspoon on wax paper.

Oven Popcorn:

My Granma was a wonderful cook and this recipe came from her kitchen.

If you like Carmel corn, you will love this.

Submitted by Pat Lang Helfer.

2 cups brown sugar

2 sticks butter or oleo

½ cup white syrup

1 tsp salt

1 tsp soda

1 c un popped corn

Boil first 4 ingredients for 5 minutes.

Take off stove & add soda.

Pour over popped corn. 

Divide corn onto 2 large cookie sheets.

Put into a 200 degree oven for 1 hour.

Take out & stir every 20 minutes.

Let cool & store in plastic container.

Will freeze & keep a long time.

The Ultimate Cheesecake:

A friend gave me this recipe.

This is easy and so-o-o-o good—if you like cheesecake.

Submitted by Pat Lang Helfer.

4 large eggs

1 ½ cup sugar

2 tbsp flour

3 tbsp cornstarch

4 – 8 oz pkgs cream cheese, softened

2 tsp vanilla

½ cup butter

1 pint sour cream

Put eggs in a large bowl.

Beat a few minutes.

Blend in sugar, flour, and cornstarch.

Add remaining ingredients and beat at medium high speed of mixer until smooth.

Pour into a 9 inch spring form pan and bake 1 ¾ hours in preheated oven at 325 degrees.

Turn off heat, open door, and leave cake in oven and additional hour.

When cool, remove from pan and refrigerate.

Can serve with fruit pie filling on top.

Optional crust:

1 ½ cups vanilla wafer crumbs

½ cup powdered sugar

1/3 cup melted butter

Stone's Mile High Lemon Chiffon Pie:

This is the original recipe from Stones'.

Submitted by Pat Lang Helfer

Baked pie shell

8 egg yolks, slightly beaten

1 cup sugar

Juice from 2 lemons

2 lemon rinds, grated

Salt to taste

2 tbsp unflavored gelatin

1/2 cup cold water

8 egg whites, beaten

1 cup sugar

Cook egg yolks, sugar, juice from two lemons, grated lemon rind and salt in a double boiler, stirring frequently until it reaches the consistent of thick custard.

Soak gelatin in cold water until dissolved.  Add to hot custard and cool.

Beat the egg whites stiff, but not dry.  Beat in sugar gradually and then beat again.  Fold cooled custard into beaten egg whites.  Put in baked pie shell and chill three hours.  Serve with whipped cream.

A GREAT BIG GOOD SATURDAY MORNING TO ALL MY CLASSMATES!!!

Well Classmates, things are starting to pick up here at CLASS COOKBOOK LAND!

Yesterday, Friday, November 5^th, will go down in History as the day we got 9 recipes from Pat Lang Helfer, AND, my BUD Andy (Bob Anderson) finally sent two recipes for our Cookbook!   OUPS!!  Sorry, my mistake, it was not ANDY who sent in the following recipes, but his lovely wife Judy!  I tell you guys, our wives save our rear ends all the time!   And this is a perfect example!   Andy, I hope that you get your bride some beautiful flowers and, take her out to A VERY NICE restaurant for a wonderful dinner and, say those special words that we husbands rarely say, THANK YOU DEAR, for once again saving my rear!!!!    Classmates, check out these goodies from Judy and Andy and, especially the KRINGLA, a Swedish Cookie recipe!  I have asked Judy to let me know what the word KRINGLA means!  It sounds like it might be Santa’s Favorite Cookie!   THANK YOU JUDY!!!!

Hot Chipped Beef:

1    jar (or 4.5 oz. pkg)  dried beef-sliced up

1/3 c. green peppers-chopped

1   8 oz pkg cream cheese

1   8  oz pkg sour cream

2   tsp minced onion

Mix together. Put all in 8 x 12 pan.  Double for 9 x 13.

Put chopped pecans over the top.  (Important not to skip)

Bake 350 degrees  15 minutes

Serve with crackers.  Good cold, too.

Also good rolled up in a soft tortilla and cut to bite-size.

Kringla:   (Swedish cookie)

1 c. buttermilk

1/4  lb melted butter (1 stick)

1 egg

1 c. sugar

1  tsp soda, baking powder, vanilla

1/4  tsp salt

1/2 tsp lemon extract = optional

4 c. flour

Mix in large bowl.   Cover with saran or wax paper and refrigerate 1/2 hr.

Shape into a ball a little larger than a walnut; roll with fingers briefly to size of a pencil; then shape into a figure "eight."

Bake 400 degrees  5-7 minutes on ungreased cookie sheet. Will look doughy on top and slightly brown on bottom.  Can

brush with water to keep them soft.

Powdered sugar-sprinkle on tops while warm.  Freeze.

A very Good Day, to all My Classmates and for all my Classmates, some very GOOD NEWS!

As of this day, Tuesday, this date, 11/16/10, this time (Arizona Time) 10:36 am.  Our Class Cookbook NOW has 81 recipes!!!!!  EVERY CLASSMATE READING THIS!  STOP and GIVE A CHEER!  Don’t worry what anyone thinks, just yell it out!!!   64 to 81.  YEA!!!  If anyone asks what is going on, just tell them that next year, they will know!

The following 3 recipes offered up by Ron Fontanini took us from a stagnant holding pattern of 78 recipes, and kicked us up to 81.  Thanks Ron, we all really appreciate the boost up!  Let’s also thank Patty Duff.  She contacted Ron and in words of love or fear, explained our need for recipes and within a very short period of time, we received Ron’s recipes.

And in the words of Ed McMahon, Heressssssssssss Ron!

Submitted by Ron Fontanini from the recipe of my mom, Irene Fontanini...

BEAN SALAD:

1 can red kidney beans

1 can green beans

1 can yellow beans

1 onion cut in rings

celery to your likeness

same with mushrooms

Dressing---

3/4 cup sugar

1 teaspoon salt

1/2 black pepper

2/3 cup vinegar

1/3 cup oil

mix and allow to marinate at least 1 hour before serving.

===============

Personal note-- I grew up with this bean salad. My mom made it all the time! Once you taste it you can’t stop eating it...LOL!

When I make it now, I like to vary the flavor by adding fresh dill OR thyme OR oregano OR tarragon OR celery seed OR minced rosemary OR ANY herb but for your first time, try it as the original recipe.

Ron

Submitted by Ron Fontanini from the recipe of my mom, Irene Fontanini...

FRUIT COCKTAIL CAKE:

.

1 cup sugar

1 egg, beaten

1 cup flour

1 teaspoon soda

1/2 teaspoon salt

1-303 can fruit cocktail, juice and all

Mix and pour into 8x12 greased pan. Sprinkle on top 3/4 cup brown sugar

and 1/2 cup nutmeats. Bake at 350º for 35 minutes.

=====================

Personal note--- This recipe can be doubled or tripled or whatever. I

used to be a chef for the Salvation Army's Meals Programs and 100

times-ed (100X) This recipe quite often for a dessert. Our clients

adored it! They liked it so much I had to have the recipe copied and

handed out to our 500 seniors!

Ron

Submitted by Ron Fontanini from the recipe of my mom, Irene Fontanini...

CHERRY CRISP:

1 can cherry pie filling

2/3 cup packed brown sugar

1/2 cup flour

1/2 cup quick oatmeal

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/3 cup softened oleo

(my mom still calls it that...lol)

Method- heat oven to 375º. Grease 8x8x2 pan. Place cherry filling in

pan. Mix remaining ingredients thoroughly. Sprinkle over cherry. Bake 30

minutes or til topping is golden brown.

Ron

PS………….. CHECK OUT THE NEW AND RACEY SUBJECT JUST POSTED ON THE CLASS FORUM!!!!!!

It’s OH SO VERY HOT!!

Good Morning Ladies and Gentleman of the Class of 1964!  Today, Wednesday the 17^th of November, I have the very rare privilege of making a major Class Cookbook announcement.  Mr. David Elledge, who we all know and love, has finally unlocked his treasure chest of coveted recipes and released 2 of them to our Class under the following condition.  Every time one of his recipes is prepared, a $3.50 Royalty must be made to the (S.P.M.Fund) “Save the Playboy Mansion Fund”.   With that said, we accept your gracious contribution to our Class Cookbook and THANK YOU from the bottom of cooking bowls!

Seriously, thank you very much Dave and we REALLY do appreciate your contribution!!!!

Hey Joe,

Here's a great T-Giving dessert

Pumpkin Dessert

2 cans (12 oz. ea) pumpkin

1 1/2 cups sugar

6 eggs

2 tsp pumpkin pie spice

1 can carnation milk

1cake mix, white or yellow

1 stick butter. not melted.  Mix together pumpkin, sugar, eggs, pumpkin pie spice and milk. Pour into a 9 by 13 inch pan. Combine cake mix and butter until crumbled. Pour crumbled mixture on top. Bake at 350 for1 hr.

Put that in your book. I'll be sending some more later.

David B.

Angel Food Dessert

1box angel food cake mix

1 can crushed pineapple, not drained

1sm can Mandarin oranges, drained

Put box of angel food cake mix right out of the box into an ungreased 9 by 13 pan. Pour in the can of crushed pineapple and mix slowly (or you will have a face full of cake mix). Add drained Mandarin oranges. Mix thoroughly and bake at 350 for 45 min to an hour or until top is brown. You can top with cool whip when serving if you want to.

Note: This cake is very light, low in fat and a great moist cake.

David B.

HOT OFF THE WEB:   Ron Fontanini just added two more Recipes.  Well Classmates, with Dave’s 2 Recipes and Ron’s 2 additional Recipes,  We  are NOW LOOKING at a NEW TOTAL OF 85 RECIPES!!!!!!!!

Submitted by Ron Fontanini from the recipe of my mom, Irene Fontanini...

3/4 cup sugar

1/2 cup ketchup

1 med onion, cut up

1/4 small green pepper, cut up

cook above until it’s a thick syrup then add 4 cut up slices of bacon and cook a little while longer.

Add 1-#1 can pork & beans (the 1 pound size) and salt & pepper to taste

Cook on top of the stove on low heat for about an hour OR put in baking pan and bake for about 30 minutes at 350º till hot and bubbly.

===================

Personal note--- back then when my family was invited to a pot luck or picnic we always bring this dish. Mom would 4 times (4X) or more the recipe. People LOVE it. We’d nearly bring home a "licked the bowl clean" dish!

Ron

.  

Submitted by Ron Fontanini from the exact recipe of Irene Fontanini...

1-8oz. pkg Rotini- cooked and drained

1 med cucumber

1 cut up red or white onion

1 small jar pimentos

mix above together and add to...

Dressing:

1 cup oil

1 cup vinegar

1 cup sugar

1 teaspoon salt

1 teaspoon pepper

1 teaspoon accent

1 teaspoon garlic powder

1 teaspoon dry parsley

1 teaspoon mustard

Mix dressing in a blender OR electric mixer and add to the Rotini mixture. Marinate in refrigerator for 24 hours. The longer it sets the better it is!

==================

Person note-- this stuff is "heaven"!

Ron

Thursday, 11/18/10

Good morning Class of 64 mates where ever you are!

Now that the Fall cloak of darkness surrounds us earlier and the temperatures tend to drop to lower numbers, perhaps it’s time for a full body warm up Recipe.  And, the DeGrado family is offering up their Recipe for Pork Chile Verde.  One that is sure to turn up the heat and yet, NOT effect your heating bill!!

Hi Joe,

Here's another recipe from the DeGrado's. We've been trying to find a good  Pork Chili Verde recipe since our favorite Mexican restaurant closed. This comes pretty close.

PORK CHILI VERDE

4 - LBS PORK BUTT - CUT INTO 1" CUBES (YOU CAN USE PORK LOIN)

4 - YELLOW ONIONS - CHOPPED

4 - ANAHEIN PEPPERS (REMOVE SEEDS)

2 - JALAPENO PEPPERS - REMOVE SEEDS AND MINCED (WE USE 3 OR 4 PEPPERS)

4 - TABLESPOONS GARLIC - CHOPPED

1 - LB. TOMATILLAS - HUSKS REMOVED

1/2 - CUP WHITE WINE

1/4 - CUP WHITE VINEGAR

1 - CUP CHICKEN STOCK

2 - TABLESPOONS GROUND OREGANO (COULD USE MUCH LESS - WE USE 1 TABLESPOON)

2 - TABLESPOONS GROUND CUMIN

1 - TABLESPOON SALT (WE USE 1/2 TABLESPOON)

1 - TABLESPOON PEPPER

In a medium Dutch oven, heat oil, add onion, peppers, and garlic.  Sauté' until translucent, DO NOT BROWN. Remove and set mixture aside.

Lightly grill tomatillos on open flame until lightly charred.  Remove from heat, place in a bowl and cover with plastic wrap to keep warm for 20 minutes.

Add pork butt to Dutch oven and cook over high heat until brown on all sides.

Add the onion and pepper mixture and tomatillos to the pork.  Mix thoroughly and deglaze with white wine and vinegar.  Reduce heat for 5 minutes, and then add chicken stock, oregano, cumin, salt, and pepper.

Let simmer for 1 hour.

Serve with a side of refried beans, Spanish rice and tortillas.  You can add a Margarita or two!!

Makes 12 servings.

Hi Classmates, yup it’s me again, your pesty JC, with ANOTHER 2 very welcomed Recipes from Ron Fontanini. This Classmate is on a roll and, along with a huge Class THANK YOU, I say ROLL ON RON, ROLL ON!   We are very happy that you have re-connected with the Class and decided to REALLY got involved with the Class Cookbook!!  The Mission of this project is to get our Classmates to RE-CONNECT with each other and have fun doing it!  I’m happy to say that our Class Cookbook is doing just that!

Now enjoy Ron’s Recipes..

SNICKERDOODLES:

Submitted by Ron Fontanini from the exact family recipe of Irene Fontanini....

Mix together:

1 cup Crisco

1 1/2 cups sugar

2 eggs

Sift together and stir in:

2 3/4 cups SIFTED flour

2 teaspoons cream of tartar

1 teaspoon soda

1/2 teaspoon salt

CHILL dough.

Roll into balls the size of small walnuts. roll them in a mixture of:

2 tablespoons sugar

2 teaspoons cinnamon

Place about 2'' apart on an ungreased cookie sheet. Bake until lightly browned, but still soft. Bake at 400º for about 8-10 minutes.

=============

personal note-- these are yum, yum YUMMY! The best cookies I ever ate and I have always loved COOKIES and milkie!

Ron

Tuna and Potato Chips

Submitted by Ron Fontanini from the recipe of Irene Fontanini...

Grease 8x8 cake dish.

Put on bottom:

Crushed potato chips

Add 1/2 can tuna

Chopped onion to taste

Repeat the same add:

1 can cream of chicken or cream of mushroom thinned with a little milk.

Pour over all and bake at 350º till heated thru.

Personal note:--- as a kid I just LOVED this dish. Mom would make it for the family quite often! As I recall, mom used Highland (or was it

Hyland) potato chips. and as I recall also, they were made right there in Marshalltown or am I mistaken? My memory is hazy on that point but as a kid I seem to remember visiting the plant to watch the chips being made.

Ron

Hi Classmates and I hope that all had a very Happy, Safe and Enjoyable Thanksgiving!

Ron Fontanini just sent me another one of his great recipes!  Hope you all like "Monkey Business" and Puzzles!

HI, Joe! ... I have to send you this recipe to you for the cookbook
since my WebTV can NOT access the MHS Forum site!

===============

Monkey Puzzle Bread

submitted by Ron Fontanini from the recipe of my mom Irene Fontanini.
.
4 pkgs. Pillsbury biscuits, quartered

and dipped in a mixture of:
1/2 cup sugar
1 tablespoon cinnamon

put pieces in a bundt pan or angelfood cake pan.

mix well and BOIL:
3/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup maple pancake syrup

Pour boiling mixture over biscuits and...

bake:
350º for 35-40 minutes.

this recipe can be halved since it makes a large batch!

================

personal note-- I made a full batch for my Thanksgiving Party 2010. it
was the HIT of the party.

Ron Fontanini

A Beautiful Morning to all my Classmates of 64!  Ron Fontanini is burning the midnight oil and giving our cookbook project special attention.  He sent me 4 more recipes, which ups our total recipe count to 92!!!  Way to go Ron!  Each an every one of your recipes is much appreciated!

Submitted by Ron Fontanini from the recipe of Irene Fontanini

Applesauce Meatballs

MIX:

1-1/2 lbs ground beef

1-1/2 tsp. salt

3 tbsp. chopped onion

2/3 cup applesauce

1/2 cup Italian bread crumbs

Dash of pepper

1 egg beaten

Form this mixture into balls

Then

MIX and BOIL for 2 minutes:

1 can tomato soup

1 cup brown sugar

1/2 cup water

1/4 cup vinegar

1 tbsp dry mustard

Be sure to boil for 2 minutes then pour over the meatballs.

BAKE at 350º for 30-40 minutes or until done

===========

Note-- these are totally YUMMY!

.

Irene’s Cranberry Bread

1 egg

1 cup sugar

2 cups flour

1/2 teaspoon salt

1/2 teaspoon soda

11/2 teaspoons baking powder

1 cup nuts

1 cup raw cranberries cut in half

rind and juice of 1 orange

2 tablespoons salad oil

MIX:

Juice and salad oil with enough boiling water to make 3/4 cup.

BEAT:

All ingredients except berries, rind and nuts add them last.

POUR:

In loaf pan and bake 1 hour at 350º oven.

DO NOT CUT for 24 hours.

IF:

if you do not have enough nutmeats add a little extra oil

=============

Note--- this bread is "heaven". When I was a little boy and mom made

These for a party, Id sneaks 4 or 5 slices and go off and eat 'em.  I'm

sure mom knew who was eating it all. Mothers KNOW these things!

No Flour Peanut Butter Cookies

MIX:

1 cup sugar

1 teaspoon soda

ADD:

1 beaten egg

1 cup peanut butter

1 teaspoon vanilla

Roll in balls and press down with bottom of a glass dipped in sugar.

Bake at 350º for 7-8 minutes

Chocolate Cake Made with Miracle Whip

SIFT together in a bowl:

2 cups flour

1 cup sugar

1/2 cup cocoa

2 teaspoons soda

THEN ADD:

1 cup Miracle Whip

1 cup cold water

1 teaspoon vanilla

Beat very well. Pour into a 9x13 pan and bake in a 350º oven for 30-40

minutes

===========

This can be doubled and made into a large layer cake.

Hello Classmates; this is a very special notification that Bobby the Bobcat requested that I post!  These are two of his Favorites libations which he whips up during the Holidays!

Champagne Punch:

Juice from 3 Oranges

Juice from 2 Lemons

1 1/2 Cups Sugar

1 cup Pineapple Juice

3 Bottles of Champagne

Go easy with this libation Kittens!

Kahlua

3 Cups water

3 Cups sugar

10 Teaspoons Yuban Instant Coffee

4 teaspoons Vanilla

1 Quart Vodka

Simmer water, sugar and coffee for 1 hour, add coffee and vanilla and let cool

This is great with Coffee or poured over deserts!

Joe--Is the Champagne Punch your recipe or Ron's?

I am going to try that this holiday season.

We usually have mimosas (sp) Christmas morning and this sounds like a new twist.

Thanks, Pat

Hi Pat, I came up with this many years ago and I have never stopped making it for the Holidays!  Hang an slice of orange on side of the Champagne glass or float it in a short  glass, and it looks very refreshing!!   Hope you enjoy it!  Your Classmate, JoeC

Joe wrote me after the first of the year that he was down with a bad cold, so I am going to post my latest recipe entries.  Also, I'd like to let you know we have a table of contents started for our cookbook.  Looking at the recipes we have so far, they break down as follows:

Appetizers - 8; Bread - 5; Breakfast - 5; Cakes - 8; Candy - 8; Cookies - 10; Desserts - 3; Drinks - 3; Helpful Cooking Tips - 7; Main Dishes - 20; Misc. - 2; Pies - 4; Side Dishes - 19; Soups - 9;  Total 109 recipes and 7 Helpful Tips

So look through your family's favorite recipes and the headings above with low numbers to see what you can add to the mix.  Thanks for all your contributions!

Hi Linda and a BIG THANK YOU for your last listing of NEW recipes and the super job you did with the recipe category breakout.  Now all those reading this forum will know where we stand on recipe needs. 

At the last Class Dinner of 2010, Pat H. received some good feedback from those in attendance and relayed that information to me via e-mail.  I finally responded to her last Friday.  I am waiting for her return response.  When I receive it I will forward all conversations on to you.  You can then offer up your thoughts!  Again, thanks for all the incredible work you have done so far!!  Your WACKY Classmate,  Joe C

Good day and HAPPY NEW YEAR to all my FELLOW CLASSMATES!!

Happy 2011 Classmates, and may this year bring you everything you desire!  Hopefully, your deep burning desire to find an incredible cookbook for your kitchen library, will be available this year with the completion of the CLASS of 1964 COOKBOOK.   To fulfill that desire, let’s continue to add recipes to YOUR COOKBOOK! 

Today I am going to layout an extraordinary Pancake recipe for you that will make you a HERO with anyone who puts a fork to this dish.  This unique dish it can be served for Breakfast, Dinner,  and Supper or as a standalone Desert!   Now get this, as you are whipping up this specialty dish your home will take on a sweet apple aroma that will draw ANY family member to the kitchen and even, lure neighbors and strangers to knock on your door to find out what scrumptious concoction you are making! 

I would like to take credit for this dish, and even though I have made a few changes to it, I saw this dish prepared on a cooking show and had to try it.  Yes, I do watch some cooking shows.  I also clean the house, do dishes and laundry.  But that’s another story, for another day and another book!

So onward with this GREAT recipe addition for our Class of 64 Cookbook!   

German Apple (Puffy) Pancake with Calvados Caramel Sauce
Serves: 4

Ingredients:
2 large eggs
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup whole milk
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup AP flour
2 tablespoons unsalted butter
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
4 Granny Smith apples, peeled, cored and quartered
1 teaspoon grated lemon zest
Confectioners' sugar

Method:

1. Whisk together the eggs, sugar and salt until smooth. Whisk in the milk, heavy cream and vanilla extract. Add the flour and whisk until smooth.  Let this mixture  stand for at least 1 hour then, continue.
2. Heat oven to 450 degrees F.
3. Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted. Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
4. Add the apples and cook until slightly soft, about 8 minutes. Remove from the heat and stir in the lemon zest. Pour the batter over the apples and place the pan in the oven. Bake until the edges are brown and puffy, about 16-18 minutes.
5. Carefully invert the pancake onto a cutting board or serving platter. Dust with confectioners' sugar and drizzle with some of the caramel sauce.

Calvados Caramel Sauce

What is calvados? Calvados is a dry, apple-flavored brandy, which is named after a town in the Normandy region of France. You may use apple cider, brandy or sweet cooking wine as substitute.


Ingredients:
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
1 cinnamon stick
3 tablespoons Calvados or Apple Jack Brandy

Method:

1. Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
2. While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm.
3. When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth. Remove from the heat and stir in the Calvados.

Good Morning 64 Classmates.  A few hours following Vic's posting of my letter to all our Classmates, who have not yet reconnected or contributed to the Class Cookbook, we received our FIRST response!  Linda Shollenbarger Eggleston

Hi Linda and THANK YOU.  I hope our other Classmates feel as you do.   We were all blessed to have been part of a GREAT and WONDERFUL Class And I hope we can all reconnect again!  THAT WOULD BE SO VERY COOL!  I am very grateful that you gave up you most requested recipes for our Class Cookbook.  As I read them, I can see why they are so very popular.  These will help a great deal in presenting a super line up of super recipes for our book.   The only other thing you can do that would make me and our other classmates more happy then we are now, is telling us that you plan to attend the September Barbie!!!   PLEASE SAY YES!!!  THANK YOU AGAIN LINDA and I very much hope that I will see you in September.  Ps   Remember that song  "See You in September" by the Tempo's.   Your Grateful Classmate,  Joe C.

Hi Joe,

I enjoyed your letter. I think everyone has gone down that road of memories at one time or another. I retired from the Iowa Veterans Home in May and while I

worked there, I bet we had at least 100 potlucks.  Here are 3 of my most requested recipes for me to bring to those potlucks.

CHERRY DESSERT

2 Cans of Cherry Pie Filling

A yellow cake mix

1 1/4 Cup of Coconut

1 cup of melted butter

1/4 cup of water

 Mix coconut and cake filling together in large bowl

 Spread cherry pie filling into bottom of 9 x 13 cake pan

 Sprinkle cake mix over pie filling

 Drizzle melted butter over cake mixture

 Drizzle water over mixture

Bale 350 for 45-60 minutes

RING MACARONI SALAD

 2 cups of chopped carrots

 2 cups of chopped cucumbers

 2 boxes of ring macaroni-7 oz size-cooked and drained

 1/2 cup of white vinegar

 1 1/2 cup sugar

 1 1/2 cup of mayo

 1/2 tsp. of nutmeg

 salt and pepper to taste

Mix mayo, vinegar, sugar, and nutmeg till creamy and then stir into pasta

Best if chilled overnight

PINEAPPLE CHEESE BALL

 2 8 oz pkg. of cream cheese

 1/4 cup of very fine chopped green pepper

 8 oz crushed pineapple, well drained

 1 TBS of seasoning salt

 1 cup of chopped pecans

I mix this all together and put in serving dish and serve with crackers.

Hope this help and if I can be of any other help, please let me know.

Thanks

Linda

Hello Classmates of 64; Another Class Champion has joined in our Class reconnection, as well as giving up some excellent soup recipes of his own and, if that weren’t enough, is considering coming to the 2^nd annual Barbie!!

Class of 64, enjoy Tom Van Horn’s SOUPer recipes..

Well a Frisky Friday to all my Classmates.  It’s the end of the week and the beginning of another wonderful weekend.  Grab your better half or ladies grab you other half hit the saloon for toddy and then grab a nice dinner at one of the town’s eateries!  Then back home for a candle lit drink by the fireplace.  Oh Yea!!  If you’re single, call a close friend and do the same! 

BUT FIRST, check out these new recipes as given up by Judy and Bob (Andy) Anderson.  After reviewing these, you may just say “let’s grab some libations; whip up one or more of these tasty treats, put on something comfortable (ya baby), crank up the Oldies but Goodies CD and have dinner at home. 

Apple Salad for two :   This is for those who are a bit frisky!

3 apples -spray alittle lemon juice over to prevent browning

4 c.celery -diced fine

4 c. red grapes -seedless

marshmellows

walnuts

some marachino cherries + juice

mayonaisse- just enough to cover ingredients (your choice)

Appetizer:    Salsa Roll-ups      Heat up the mood with this HOT Appetizer

8 oz pkg cream  cheese

6 TBLPSP chunky salsa

               flour tortillas 6"

               1 c. Mexican shredded 4-cheese

                optnl:  chili powder

           Spread mixture onto tortilla.  Roll up.  Slice into bite size. (use scissors to slice-easier)

                   Pizza Roll-ups

               Same except use:  

               Pizza sauce instead of salsa

               Italian or Parmesan blend instead of Mex-4 cheese

               optnl:  dried oregano leaves

Andy's OMG Grilled Cheese Sandwiches   This is what I plan on serving Carole

Butter one side of 4 slices white bread. Lay all face down on griddle.

Put 2 slices American 2% cheese on top of two of the slices.

Watch bottoms. When browned, flip slices without cheese on top of slices with cheese

to make the sandwich. 

Brown a little more. 

Meatless Lasagna    If you make this, he will take you to Disneyland!!

1 box Lasagna -cooked

2 carton Ricotto cheese-lite

1 can Kraft Italian 5-cheese

1 can diced plain tomatoes

1 yellow squash (like banana)

1 green squash (zuchini)

2 pkg Mozarella-skim

In saucepan heat:   1 can diced plain tomatoes

                             1 yellow spaghetti (banana) squash -chopped

                             1 green squash (zuchini)

In 9x13 layer:          sauce

                              lasagna

                              ricotto cheese

                              5 cheese

                              repeat layers

No matter what you do Classmates, enjoy the weekend, stay safe, be happy AND if you HAVE NOT RE-CONNECTED with the Class yet, PLEASE DO IT NOW!

Your Classmate, Joe C

Well Classmates, another day and another great Classmate gives up 2 of her favorite recipes.

These are from Pam Ryner-Ford and we will be very happy to add them to The Class Cookbook and are very THANKFUL for them!  We also look forward to seeing you at the September Barbie as well!!

Pam says;   This is one of my family’s favorite cheater recipes for the Red Lobster Tartar Sauce and, I always make these Ham Balls for holidays. Use them if you need them and I have many more if you end up short. Can't wait for this cookbook. Thanks so much for doing this for all of us. Hope to see you this summer!
 

Pam Ryner-Ford

*Copycat Red Lobster Tartar Sauce

½ c. mayonnaise

1½ T fine onion

1T sweet pickle relish

1½ T shredded carrots

1½ T sugar

Splash of lemon juice

Ham Balls

5 ½ lb. ham loaf mix from Fairway or

(2 ½ lb ground smoked ham, 2 lb. ground pork, & 1 lb ground beef)

3 eggs

2 c. milk

3 c. graham crackers

Combine all ingredients. Mix well. Bake at 325-350 for 1 ½ hours.

Sauce

2 cans tomato soup

2 ½ c. brown sugar

3/4 c. vinegar

2 t. dry mustard

Mix and pour over ham balls the last hour of baking

From Linda Sellers Goodwin

Peanut Brittle

2 cup sugar

1 cup corn syrup

1/2 cup water

Cook till mixture reaches CRACK on a candy thermometer

Add

1 cup raw peanuts

1 tablespoon butter

Cook stirring all the time till golden brown.  Remove from the stove.

Add

1 teaspoon vanilla

2 teaspoons baking soda

Still until butter melts and pour onto greased cookie sheet.

Cool and break into pieces.

From the cookbook of Jane Goodwin (my mother-in-law).

Instant Pistachio Salad

1  20 oz. can crushed pineapple, drained

1  3 oz. pkg. instant pistachio pudding mix

1  8 oz. container frozen whipped topping, thawed

1/2 10.5 oz. pkg. miniature marshmallows

I also like to add 1/2 chopped pecans and/or 1/2 cup shredded coconut

In large bowl, combine the pineapple and dry pistachio pudding mix.

Fold in thawed whipped topping and the remaining ingredients.

Refrigerate overnight or until chilled and serve.  Serves 12. 

Peanut Butter Chocolate Dipped Candy

Mix:

2 cups peanut butter

1/2 cup soft margarine

1 box powdered sugar

2 cups Rice Krispies.

Roll into tight balls the size of a walnut.

Melt over hot water:

1 large Hershey bar (milk chocolate)

1 cup chocolate chips

Scant 1/8 rectangle of paraffin (shaved)

Dip in melted chocolate and place on waxed paper covered cookie sheet and

place in refrigerator until set.  Then lock the refrigerator because they won't last long!

Yummy Layered Chocolate Dessert

1 box of fudge brownie mix

1 large instant chocolate pudding mix

12 oz. frozen cool whip, thawed

1/4 cup strong coffee

1 pkg. of toffee bits

Prepare brownies as instructed on the box; bake, remove from the oven and with a

toothpick make holes every inch.  Brush coffee over the brownies and let cool.

When brownies are cool, crumble 1/2 of mixture and layer as follows:

1st layer:  crumbed brownies

2nd layer: 1/2 chocolate pudding

3rd layer:  1/2 toffee bits

4th layer:  1/2 cool whip

Repeat layers and refrigerate for 8 hours.

This was shared at an office get-together and was very well liked.

Shrimp Dip

1 8-oz. container whipped cream cheese

1 Tablespoon Worcestershire sauce

a few onion flakes

1 tsp. ketchup

1 small can med. shrimp, drained  (can use tiny shrimp or shrimp pieces.)

Mix and chill 1 to 2 hours.

Use Fritos corn chips for dipping.

This is one of my family's favorite appetizers and was introduced to us

by friends we played cards with when our kids were young.

Sweet Potato Casserole

Mix together:

3 cups mashed yams (I boil 3 or 4 sweet potatoes; cooled and peeled.)

1/3 cup milk

2 eggs

1 cup sugar

1 tsp vanilla

1/2 cup soft margarine

Place in 13" x 9" glass dish.

Mix together:

2 1/2 T. margarine

1/2 cup flour

1/2 cup brown sugar

1/2 cup chopped nuts (walnuts or pecans)

Sprinkle over yams and bake at 350 degrees for 30 minutes. 

Great for family get-togethers.

Peanut Butter Crunchies

1/2 cup margarine

1 cup flour

Crust:  cream the above together and press into a greased 9 inch square baking dish

at 350 degrees for 15 to 20 minutes (until brown).

Sprinkle with 1/2 cup chocolate chips.

Mix together:

1 cup peanut butter

3 cups miniature marshmallows

1/4 cup milk

1/2 cup brown sugar (packed into measuring cup)

Melt in saucepan over low heat  or over boiling water.

Add:

4 cups chow Mein noodles (large can)

1/4 cup chopped maraschino cherries.

Spread over crust.  Refrigerate until cooked; cut into squares.

This is my son's favorite, but I don't always do the crust and chips part.

Chocolate Pie

20 marshmallows

1/2 cup milk

Cook over low heat stirring until melted.

Add 1/2 9 oz. chocolate Hershey bar.  Stir until melted.  Cool;  fold into

1 cup cool whip.

Pour into graham cracker pie crust and top with crumbs or more cool whip.

This recipe is from my son-in-law, Ken Jarman.

Peanut Butter Fudge

1 cup peanut butter (smooth or nutty)

4 cups powered sugar

1/2 cup white corn syrup

1 stock of margarine (melted)

1 cup walnuts (if you want)

1 T. vanilla

Mix well and put in a buttered 8 or 9 inch square dish.

Keep in the refrigerator.  When completely chilled, cut into 1 inch

squares to serve.

From the cookbook of Jane Goodwin

Sausage Balls

1 lb. Jimmy Dean hot sausage

1 1/2 cup flour

1 lb. sharp cheddar cheese -- grated.

Mix all and shape into small balls... walnut-size.

Bake at 400 degrees for 15 minutes.

Great appetizer!!

Pecos Pasta

7 oz. rotini  (2 cups)

1 tsp. margarine

1/4 cup chopped green pepper

1 tsp. onion flakes

2 - 15 oz. cans Hormel chili with beans

2 - 12 oz. cans whole corn -- drained

salt

pepper

1 cup shredded cheddar cheese

Cook pasta and drain.

In large skillet melt margarine.  Add green peppers and onion till browned.

Mix in everything else except pasta and cheese.

Simmer on low heat for 5 minutes.  Add pasta; mix; add cheese on top.

Cover for 5 minutes until cheese melts.

Not sure where this recipe came from, but it is quick and easy.

Goulash

In large frying pan, brown 1 lb. ground beef -- drain

Add spaghetti to beef

Add 1 can tomato soup

Season with chili powder.

Cook until well-blended and heated through (15 minutes).

This is also quick and easy, and the kids love it.