Cranberry Sauce

This is my great-grandmother Bardella's recipe:

3 Cups of Cranberries
1 cup of water
1 1/4 cups Sugar

Wash cranberries and put in stew pan, adding water and sugar. Boil for 15 minutes. Do not boil over.

Ranch Chicken

4 Boneless Skinless Chicken Breasts
1 Bottle of Ranch Dressing

In an 9 by 13 baking pan, lay out aluminum foil and spray cooking spray on bottom and sides. Pour a layer of dressing, evenly in the bottom, and place chicken on top. Pour more dressing on top of chicken. Preheat oven to 350 degrees. Cook chicken for 40 minutes, turning the chicken over halfway through and adding more dressing. Then Serve

Salsa

This is the recipe my Spanish professor gave me:

1 Bunch of Cilantro
2 Cloves of Garlic
1 Jalapeno Pepper
1 Serrano Pepper
5 +/- Green Onion
2 Cans of Tomatoes whole or 12 fresh tomatoes
Season to taste (Lawry's)

Blend or mix in food processor. Add Guacomole if desired.

Pumpkin Pie

This is my great grandmother Bardella's recipe:

2 eggs
3/4 cup Sugar
1 small can Pumpkin
3/4 cup of warm Milk
1/2 TSP Salt
1 TSP Vanilla
1/2 TSP Cinnamon
1/4 TSP Nutmeg
1/4 TSP Ginger
1 Pinch of All Spice and Cloves
2 prebaked pie crusts

Mix all ingredients together. Bake 350 degrees for about 30 minutes or until it is set. Stick a knife in center, and cook until it comes out clean.

Mexican Lasagna

Mexican Lasagna:

6 Flour or Wheat Tortillas
3 cups Pico de Gallo
1 1/2 cup Shredded Cheddar Cheese
1 Onion Medium, Chopped
1 can of Black Beans
22 oz Green Chile Enchilada Sauce
1 Sour Cream
3 Boneless Skinless Chicken Breasts


Cook chicken and cube. In a bowl, mix Enchilada sauce with sour cream. In a 9 by 13 pan, add a small layer of sauce mixture and spread evenly. Then lay flat two of the tortillas. On top of the tortillas, sprinkle half of pico de gallo, cheese, black beans, and onions. Cover with two more tortillas, then repeat salsa and cheese mixture. Add final two tortillas and cover with remaining enchilada sauce. Sprinkle cheese on the top. Preheat oven to 350 degrees and back for 30 minutes or until hot. Serves 4- 6.

Ice Box Desert

This is my great grandmother Bardella's recipe:

1/4 lb Butter
1 1/2 cup Powdered Sugar
2 Beaten Eggs
1/2 LB Vanilla Wafers
1 cup Crushed Pineapple
1 container Whipped cream

Cream butter, powdered sugar, and eggs. Grind vanilla wafers and spread in bottom of greased pan. Spread cream mixture over it. Add pineapple over the cream and refrigerate until it is firm. Use Whipped Cream for topping.

Cinnamon Apple Drink Mix

2 TBS Cinnamon Extract
1 Container of Frozen Apple Juice, concentrate
6 Cups of Water
2 Cups of Sugar or Artificial Sweetener

Pour the water in a sauce pan. Put stove on high. Add the sugar or sweetener, stirring until it dissolves. Add the thawed apple juice, stirring until well blended. Add the cinnamon extract and stir. Then put in pitcher and refrigerate for at least 4 hours. To drink, add three tablespoons of mix for every glass of 8 oz. water and stir.

Million Dollar Fudge

4 1/2 cups Sugar
2 squares of Margarine
1 can Evaporated Milk
15 oz Chocolate Bar
1 package Chocolate Chips
1 can Marshmallow Cream
1 TSP Vanilla Extract

Boil sugar, margarine, and evaporated milk for 12 minutes, stirring the whole time, until bubbles get really thick and big. Add chocolate, marshmallow cream, and vanilla extract. Mix all together and pour into greased pan.

Barbecue Chicken

4 Boneless Skinless Chicken Breasts
1 Bottle of Barbecue Sauce

In an 8 by 10 baking pan, lay out aluminum foil and spray cooking spray on bottom and sides. Pour a layer of barbecue sauce, evenly in the bottom, and place chicken on top. Pour more barbecue sauce on top of chicken. Preheat oven to 350 degrees. Cook chicken for 40 minutes, turning the chicken over halfway through and adding more barbecue sauce. Add more barbecue sauce for taste and then serve.

Veggie Dip

This is my aunt Sharol's recipe:

1 Cup Sour Cream
1 Cup Mayonnaise
1/2 TSP Parsley Flakes
1 TSP Dill Weed
1 TSP Bon Apatite
1/2 TSP Celery Salt

Mix all ingredients together and refrigerate before serving.

Broccoli and Cheese Rice

1 cup Broccoli
1 cup Parmesan Cheese, grated
1 Tablespoon Butter
1 Cup Minute Rice
1 Cup Water
1 Teaspoon Milk

Cook Minute rice in a sauce pan according to the directions on the box. Then add butter and let melt on medium or high heat. Add broccoli, milk, and cheese, and stir, cooking on low for 10 minutes. Then serve.

Carrot Pudding

This is my great grandmother Bardella's recipe and a favorite at Christmastime:

1 cup Sugar
1 cup grated Carrots
1 cup grated Potatoes
1 tsp Baking soda
1 1/2 cup Raisins
1 cup Walnuts
1/2 cup melted Butter
1 1/2 cup Flour
1 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cloves
2 cups Bread crumbs
1/2 cup Molasses

Dissolve baking soda into potatoes. Mix ingredients together, Adding bread crumbs last. Steam for three hours in a double boiler on stove.

Dip for Pudding:
1 cup Sugar
2 TBSP Flour
2 TBSP Shortening
2-3 cups of Water
1 TSP Flavoring
1 TSP Nutmeg

Mix flour, butter, sugar on top of stove until Brown. Then add water and keep stirring and cooking until sugar is all dissolved.

Sugar Cookies

This is my great grandmother Bardella's recipe:

2 cup Sugar
1 cup Shortening
1 cup Half & Half
2 Eggs
2 TSP Baking Powder
1/4 TSP Salt
2-3 cups of Flour (enough to make soft dough)
1 box Raisins

Mix all ingredients together until it makes a dough. Roll out, cut in round shape. Put sugar on top. Top each cookie with a raisin. Bake at 400 degrees for 12-15 minutes.

Meatballs and Sauce for Spaghetti

1 lb Ground Round
1/4 lb Sausage
1 carrot
1 stalk celery
1 small onion
1/2 cup ground meal or mashed cracker crumbs
1 egg
4-5 pieces of Parsley
1/2 tsp Salt and Pepper
1/4 tsp Allspice

Stir all together and form into balls. Cook in oil until Brown.

Sauce for Meatballs

1 lb heel of Veal
2 cloves Garlic
2 carrots
2 stocks Celery
1 medium Onion
1/2 bunch Parsley
1/4 tsp All Spice
1 tsp Salt and Pepper
2 quarts Tomatoes

Cut up small pieces of Veal and brown. Add tomatoes and other ingredients. Bring to boil. Lower temperature and simmer for 2-3 hours until thick.

Date Loaf

4 Eggs
1 LB Walnuts
1 LB Dates, chopped
1 Cup Sugar
1 Cup Flour
1 TSP Baking Soda
1/2 TSP Salt
1 TSP Vanilla

Stir dry ingredients and add dates and nuts. Add beaten egg yolks. Beat egg whites until stiff and add to mixture. Add vanilla. Bake 60 minutes at 275 degrees.

Raspberry Salad

1 large package Raspberry Jell-O
3 Cups Boiling Water
1 package frozen Raspberries
1 can crushed Pineapple
3 bananas, sliced
1 cup chopped walnuts
1 carton Whipped Cream

Dissolve jell-o in hot water. Add frozen berries, pineapple, bananas, and nuts. Refrigerate until set. Put whipped cream on top.

Peach Soup

Inspired by Carnival Cruise Lines:

4-5 Peaches (Maybe substitute Peaches for Strawberries, Mangoes, or Bing Cherries)
1 cup plain yogurt
1/4 cup Sugar
1 tsp Lemon Juice
1 tsp Almond Extract

Cut up peaches and mix with yogurt, sugar, lemon juice, and almond extract. Refrigerate overnight before serving.

Frosted Chocolate Cookies

This is my great grandmother Bardella's recipe:

1 1/4 Cup Flour
3/4 Cup Baking Soda
3/4 TSP Salt
1 Cup Brown Sugar
1/3 Cup Shortening
1 TSP Vanilla
2/3 Cup Milk
2 squares Chocolate or 2 TSP Cocoa
1 Egg

Mix sugar, shortening, and egg. Add flour, baking soda, salt, and milk. Add chocolate and vanilla. Form into balls and Bake on a greased sheet at 375 degrees for 12-15 minutes. Then frost when cooled.

Crab Mac and Cheese

1 box of macaroni
3 tbsp Butter
3 tbsp Flour
1 tsp Paprika
1/2 cup Milk
1 tbsp Dijon Mustard
1 1/2 cups evaporated milk
2 cups shredded cheddar cheese
16 oz imitation crab meat
2 cups Panko bread crumbs

Preheat oven to 350 degrees. Cook macaroni as directed on box. Add butter, flour, paprika, evaporated milk, mustard, in sauce pan and stir until thickened. Then add cheese and stir in crab meat. Pour into a buttered or oiled 9 by 13 pan and top macaroni with Panko crumbs. Cover with aluminum foil and bake for 15 minutes. Then uncover and cook for 10-15 minutes, or until hot.

Grape Lemon Punch

This is my Grandmother Norma's Recipe:

Grape Lemon Punch:

1 Container of Frozen Grape Juice, concentrate
1 Bottle of Lemon Lime Soda

Mix thawed grape juice and soda in a pitcher and refrigerate. Then Serve.

Fruit Cake

1 cup Water
1 cup Sugar
1/2 cup Shortening
1 tbsp Molasses
1 cup Raisins
1 cup Currents
1/2 cup walnuts
1/4 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Vanilla
1/2 cup Butter
2 Eggs
1 tsp Baking Soda
2 cups flour
1 tsp Baking Powder
1 cup Dates
1 cup Candied Cherries
1 cup Canned Pineapple
1 cup Applesauce
1 cup Gum drops

In a sauce pan, boil water, half the sugar, half the shortening, molasses, raisins, currents, nuts, salt, nutmegs, Cinnamon, and vanilla, Allow to boil for three minutes. Let cool. Add remaining sugar, butter, and eggs. Mix baking soda with a small amount of warm water. Add to cooled mixture. Add flour and baking powder. Add dates, cherries, pineapple, applesauce, and gum drops. Pour into a greased loaf pan. Bake at 275 degrees for 1 hours.

Strawberry Cake

This is my great-aunt Faye's recipe:

1 package White Cake Mix
2/3 container Strawberries, chopped
1 package Strawberry Jell-O
1/2 cup Oil
4 Eggs
1/2 cup Water
6 TBSP Flour

Frosting:
1 cube Butter
1 package Powdered Sugar
2 TSP Sugar
Remains of strawberries, chopped

Mix all ingredients except for Strawberries. Fold strawberries in gently. Bake at 350 degrees for 30 minutes. Then make frosting and frost when cool.

Cherry Winks

2 1/4 cups Flour
2 TSP Baking Powder
1/2 TSP Salt
3/4 cup Margarine or Butter, Softened
1 cup Sugar
2 Eggs
1 TSP Vanilla Extract
1 cup Chopped walnuts
1 cup Dates, pitted and chopped
1/3 cup Maraschino Cherries, chopped
2 2/3 cup Corn Flakes, crushed to 1/3 cups
15 Maraschino Cherries, cut into quarters

Stir together dry ingredients (except Corn Flakes) and set aside. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla. Add flour mixture and mix well. Stir in nuts, dates, and chopped cherries. Shape level measuring- tablespoon of dough into balls. Roll in corn flakes. Place on greased baking sheets. Top each ball with Cherry quarter. Bake at 350 degrees for 10-14 minutes or until lightly browned. Makes about 5 dozen cookies.

Peanut Chicken

4 Boneless Skinless Chicken Breasts
2 cups of Peanut Butter

In an 8 by 10 baking pan, lay out aluminum foil and spray cooking spray on bottom and sides. Place chicken on top and cover with Peanut Butter. Preheat oven to 350 degrees. Cook chicken for 40 minutes, turning the chicken over halfway through. Then Serve. Goes great with Rice Noodles