Recipz

Archive for the ‘Norma Hetrick’ Category

1 lb. ground beef
15-1/2 oz. spaghetti sauce
1 c. elbow macaroni, uncooked
1 c. water
1/2 to 1 c. mozzarella cheese

Brown ground beef for 5 minutes (in plastic colander set in glass dish) in microwave on high. Stir to break up. Add sauce, macaroni, and water; cook 13 minutes. Cover and stir once. Sprinkle on cheese and cover and let stand 5 minutes.

2 c. sugar
1 c. oil
3 eggs
3 c. unsifted all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
2 c. finely chopped, uncooked zucchini
1 c. chopped nuts
2 t. vanilla

Mix ingredients in order listed. Spoon into 2 greased and floured 9″-x-5″-3″ loaf pans.

Bake at 350*F for 40 minutes or until it tests done.

2 c. quick oats
1/2 c. brown sugar
1/2 c. margarine, softened
1/4 c. white syrup
1/2 6-oz. pkg. chocolate chips
4 c. chunky peanut butter

Mix together oats, brown sugar, margarine, and white syrup. Press into 9″ square pan.

Microwave 3- 1/2 to 4 minutes, until bubbly. Cool slightly.

Soften chocolate chips and peanut butter in microwave for 1 minute. Spread on oatmeal mixture and cut into squares; cool in refrigerator.

2 c. flour
1 c. sugar
1 t. baking soda
1 egg
2 c. fruit cocktail
1/2 c. brown sugar
1/2 c. chopped nuts

Beat egg, add sugar, and beat. Add salt and baking soda. Beat. Add fruit cocktail, then flour. If batter is too dry add a little of the juice. Top with brown sugar and nuts.

Bake at 300*F for 1 hour.

apples
1 c. brown sugar
1/4 c. flour
1/2 t. salt
3/4 c. water
2 T. vinegar

Mix syrup ingredients together and cook until thick, stirring constantly. Remove from stove and cool.

Slice apples to fill an unbaked pie shell.

Then pour the syrup over the apples and bake until the apples are done and the syrup thickens.

9″ unbaked pie shell
4 c. sliced apples
1/2 c. orange juice
2 T. margarine
1 T. Sweet 10
2 T. cornstarch
1/2 t. cinnamon or more
1/4 t. nutmeg

Mix all ingredients together in saucepan. Heat until warm, but not boiling. Pour into prepared pie shell. Cover with top crust or lattice strips.
Bake at 425*F for 30-40 minutes. (1 serving=276 calories)

1 stick butter
1 c. sugar
2 beaten eggs
1/2 c. flour
pinch of salt
2 T. Kentucky Bourbon or 1 t. vanilla
1 c. chocolate chips
1 c. chopped pecans or walnuts
whipped cream

Preheat oven to 350*F.

Cream butter and sugar. Add eggs, flour, salt and bourbon or vanilla. Add chocolate chips and nuts. Stir well. Pour into partially baked pie shell.

Bake for 30 minutes or until center is set. Serve warm with whipped cream–or cold without.

12 pickles
12 onions
1 medium cabbage
3 red mangoes
3 green mangoes
6 c. sugar
6 c. vinegar
4 oz. mustard seed
3 t. celery seed
3 T. flour

Grind pickles, onions, cabbage, and mangoes. Sprinkle with salt and let stand one hour. Put in sieve and rinse with water. Add sugar, vinegar, mustard, celery, and flour. Cook fifteen minutes. Transfer to cans and seal.

1 lb. sauerkraut, drained
1 can bean sprouts
1 c. chopped celery
1 c. chopped red and green peppers
1 c. chopped onion
1/2 c. shredded carrots
1 c. sugar

Mix ingredients. Bring to a boil 2 c. sugar and 1 c. vinegar. Cool and pour over sauerkraut mixture. Let stand for 24 hours.

7 c. cucumbers, sliced thin
1 c. onion, sliced or chopped
2 T. salt
2 c. sugar
1 c. vinegar
1 t. celery seed
1 t. mustard seed

Mix cucumbers, onion, and salt. Let stand for two hours. Rinse with water and squeeze out as much excess liquid as possible. Stir sugar, vinegar, celery seed, and mustard seed until sugar is well-dissolved or heat on low temperature until dissolved. Cool and mix with cucumbers. Transfer to cans and store in refrigerator.

Do not freeze.

3/4 c. sugar
2/3 c. ketchup
1/3 c. vinegar
1 t. paprika
1/4 t. grated onion
1/2 c. oil
1 t. celery seed

Blend in blender; chill.

2/3 c. sour cream
2/3 c. mayonnaise
1 T. onion flakes
1 T. parsley flakes
1 t. celery salt
1 t. dill seed
garlic salt
1 T. Beau-Monde