Salisbury Steak Meatballs

This recipe is from The Pioneer Woman. I love Ree Drummond!

We had this for dinner last night and loved it!

Salisbury Steak Meatballs

Ingredients

• 2 pounds Ground Beef
• 3/4 cups Seasoned Breadcrumbs
• 1/4 cup Brown Mustard
• 1/4 cup Ketchup
• 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
• 1 Tablespoon Worcestershire Sauce
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 whole Half Stick (1/4 Cup) Land O' Lakes Salted Butter
• 1 whole Large Onion, Halved And Sliced
• 2-1/2 cups Beef Broth
• 1 Tablespoon Worcestershire Sauce (addition)
• 1 Tablespoon Ketchup (additional)
• 2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
• 1 teaspoon Kitchen Bouquet (optional)
• 1 pound Egg Noodles, Cooked To Al Dente And Drained
•  Minced Fresh Parsley

Preparation Instructions

To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.

Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.

In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.

Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley.

Recipe note: Sauce should be thick and glossy!

Disclosure: This recipe sponsored by Land O' Lakes.

Options:

I used vegatable broth, instead of beef broth.

I used rice, instead of egg noodles.

You could easily substitute ground chicken or ground turkey for the ground beef.

Caramel Fruit Dip

Caramel Fruit Dip

1 8-oz. package cream cheese (you can use light cream cheese)

3/4 c. brown sugar

1 1/2 tsp vanilla (you can add more to taste)

Toffee bits 

Serve with sliced apples.  

This is so good!

Recipe shared by Karen.

Chunk Sweet Pickles

This recipe is from Elpha Hougland Blossom.

Picture from nostolgicdreamsbedandbreakfast.blogspot.com

CHUNK SWEET PICKLES

Cover 1 gallon cucumbers with boiling water.  Let stand overnight and repeat for 4 days using the same water each time.  Just drain, boil the water again and pour over the cucumbers again. On the 5^th day, cut into chunks, 1 inch long and pour boiling syrup (recipes below) over the cucumbers each day, for 4 days, re-using the syrup.  Just drain, boil the syrup and pour over the cucumbers again. When ready to place in jars, add 1 tsp turmeric and 1 box pickling spice. Stir, put in jars and seal while hot.

Syrup:

1 quart vinegar                                            

4 pounds sugar

3 Tbsp salt

Alum the size of a pea (What do you think? Maybe 1/2 teaspoon?)

Recipe shared by Sheila.

Barbecue Beef Burgers

An old family favorite that we have eaten since the 50's.

Picture from lifesambrosia.com.

Barbecue Beef Burgers

Serves 10

2 Tablespoons cooking fat

1 pound hamburger

½ cup chopped onion
1/2 cup chopped celery (optional)

1 small can mushrooms (optional)

1 cup canned tomatoes

¼ cup catsup

1 cup water

¼ teaspoon chili powder

2Tablespoon tapioca

1 teaspoon salt

½ teaspoon pepper

1 Tablespoon vinegar

1 Tablespoon Worcheshire sauce

Brown hamburger in fat.  Add onions, celery and mushrooms.  Mix all ingredients together and simmer. Serve on hamburger buns.

Recipe shared by Karen.

Grandma Down's Meatloaf

This is a recipe from our Aunt Beulah's mother, Grandma Downs.

Picture from easydinnerrecipes.org

Grandma Down’s Meatloaf

1 lb. of hamburger

1 egg  

1 c milk

1 c bread crumbs (soak the milk and bread together, then add)

Grated onions

1 t. salt

Lay strips of bacon on top of formed loaf.

Bake at 350 degrees for 1 to 1 ½ hours.

Recipe shared by Karen.

Apricot And Pineapple Marmalade

This recipe is from Elpha Hougland Blossom.

APRICOT AND PINEAPPLE MARMALADE

Wash 1 pound dried apricots.  Soak them for 12 hours in water to cover by 1 inch.  Bring them slowly to boiling point.  Strain them, reserving the juice.  Put them through the ricer.  Add juice and contents of 1  #2 can of crushed pineapple (2 ½ cups).  For every cup of pulp and juice, add 3/4 cup sugar.  Add 3 Tbsp lemon juice.  Boil the marmalade for 15 minutes or until it thickens, stirring frequently.

Recipe shared by Sheila.

Pickled Beets

This recipe is from Elpha Hougland Blossom.

PICKLED BEETS

1 quart vinegar                                                        

3 cups white or brown sugar

1 Tbsp broken stick cinnamon 

1 Tbsp mustard seed

1 Tbsp whole cloves                                               

1 Tbsp allspice

½ tsp salt

Let come to a boil.  Add small or sliced beets.  Let simmer for 5 minutes.  Put 1 clove garlic—sliced into sterilized jars.  Pack in beets.  Pour hot syrup over them.  Seal.  Process 5 minutes in a hot water bath.

Recipe shared by Sheila.

Dill Green Tomatoes

These recipe is from Elpha Hougland Blossom.

DILL GREEN TOMATOES

Select small firm green tomatoes and pack into jars, add 1 clove of garlic, 1 stalk of celery, green pepper and dill.  Boil 2 quarts of water, 1 quart vinegar, 1 cup salt.  Boil hard for 5 minutes and pour hot brine over vegetables and seal.  Ready to use in 4 weeks.

Recipe shared by Sheila.

Heavenly Jam

This is one of our favorite jams- Strawberry Rhubarb!

This recipe is are from Elpha Hougland Blossom.

Picture from mountainmamacooks.com

HEAVENLY JAM

5 cups rhubarb cut fine

5 cups sugar

1-20oz can crushed pineapple

Juice of 1 lemon 

2 pkgs strawberry jello

Boil above ingredients—except jello—for 20 minutes.  Remove from heat and add jello powder.  Stir until the jello is dissolved.  Pour into glasses and seal.  Process in a water bath for 10  minutes.   MAKES 4 PINTS.

Grandma Johnson's Sugar Cookies

This is a great old fashioned sugar cookie recipe. We have always called it Grandma Johnson's Sugar Cookies.

Picture from chow.com.

MOTHER’S WHITE COOKIES 

  Flora Belle Riley Hougland Johnson

½ cup butter

1 cup sugar                                                               

1 egg 

1 tsp soda

2 Tbsp vanilla                                               

1 cup sour cream                                                   

1 tsp baking powder                                                                        

2 ½ cups flour

Cream butter and sugar, add egg, beat well.  Add soda and vanilla extract to sour cream; add baking powder and 2 ½ cup flour, mix but don’t knead too much.  Roll out to the thickness you desire (roll in sugar) and bake in hot oven 375 degrees for about 8 minutes.  I put the dough in the fridge about 10 minutes and then start rolling.  Put the rest back until I’m ready for it.  Also in flavoring, I  use that amount of vanilla and then add about 1 tsp of almond extract.  It seems the vanilla isn’t as strong as it used to be and we like to be able to know it was flavored with vanilla, but in case you don’t like it you can reduce the amount.  I also keep them in the freezer; just taking out about 6 or so at a time and they keep fine.  We think they improve after being in freezer.  

Mother used to double this recipe but I handle this amount better and it makes from 46 to 50 cookies depending on how thin you roll them.  ( I am not sure who added this note, maybe my Mother—Elpha Hougland Blossom or her sister Florence Hougland Skinner.)

Recipe shared by Sheila.

Aunt Marie Cookies

This is a recipe that I have from my Aunt Marie ( Mary Bethel Perkins Hougland).  She used to be a candy maker.  These are no bake cookies—They don’t have a name.

Variation #1

1 small package chocolate chips             

1 pkg butterscotch chips

1 can chowmein noodles                                      

cashews

Melt chips in a double boiler and mix all ingrdients together and spoon on wax paper.  Cool. 

(I use all chocolate chips lot of time and like them OK.)

Variation #2

Chocolate chips                                                       

frosted flakes

Coconut

Melt chips in a double boiler and mix all ingrdients together and spoon on wax paper.  Cool.

Recipe shared by Sheila. 

7 Layer Cookies

We made these cookies every Christmas, and, as often as we could get away with it, in between.

7 LAYER COOKIES

Melt 1 stick of butter in a 9 x13 pan and add 1 tsp of vanilla.  Sprinkle 1 cup graham cracker crumbs (10 to 12 crackers) over.  Sprinkle 1 cup cocoanut, and add 6 oz chocolate chips, 6 oz butterscotch chips.  Then dribble 1 can Eagle Brand condensed milk and 1 cup chopped pecans (or walnuts).  Bake at 350 degrees for 25 to 30 minutes.  Cool and cut.

Recipe shared by Sheila.

Meat Loaf

We had meatloaf often, because we love it!

Picture from food.com.

MEAT LOAF

I do not have a recipe for my meat loaf, so I will tell you what I usually do.  I love meat loaf sandwich, so I usually make a 2 to 3 pound loaf.  When the family was home I always made about a 5 pound loaf.  I usually use about 90% lean hamburger.  I add 1 egg per pound of meat, a handful of oatmeal, dry chopped onions, salt and pepper to taste.  Sometimes a little milk.  My mother (Elpha Berla Hougland Blossom) often added shredded raw potato and I like this too.  The reason I went to oatmeal is that I thought there was some additional food value.   I then bake 350 degrees for 1 to 1 ½ hours.  I have put a glaze of catsup, mustard, and brown sugar on the top, but that is not my favorite.   Grandpa (Ferrin Doyle Brinkerhoff) liked that, so often I did half and half.

Recipe shared by Sheila.

Chocolate Applesauce Cake

This is a great cake! Chocolate cake with Rocky Road Frosting!

Picture from Duncan Hines.com

CHOCOLATE APPLESAUCE CAKE

1 ½ cups sugar                                                         

2 cups flour

2 tsp soda                                                                

½ cup cocoa

1 tsp salt

Mix all of these ingredients in a large bowl.  The recipe says to sift it, but I don’t.

Add:

2 cups applesauce                                                  

2 tsp vanilla

1 cup oil or ¾ cup Crisco oil

Mix together with dry ingredients and beat by hand.  

Bake 350 degrees for 35 minutes. (We like to use a 9x13 pan, but round or square pans may be used.)  Cool 30 minutes.

Frosting:

¼ cup water                                                             

2 squares chocolate or ½ c cocoa.

Mix together in a sauce pan and add:

1 cup miniature marshmallows

¼ cup margarine or butter.  

Melt over medium heat and add:

2 cups of powdered sugar

½ cup chopped walnuts.  Frost cake.

Recipe shared by Sheila.

Dump Cake

Another old times family favorite...served with Cool Whip, of course!

DUMP CAKE

1 large can cherry pie filling                                 

1 reg can crushed pineapple

1 box white cake mix                                             

1 ½ cubes of butter or margarine

Dump the pie filling in a 9x13 pan.  Spread around.  Next dump crushed pineapple and spread.  Dump dry cake mix and spread.  Slice butter over top of cake.  Bake 350 degrees for 1 hour.

You can use blueberry or other fruit pie fillings.  We just like the cherry, so have never tried another.  When I have pie cherries from my trees, I make my own pie filling and then use it in place of the can.  That does give me more cherries.

Recipe shared by Sheila.

Popcorn Cake!

This recipe I got while we lived in Travis Air Force Base, California and everyone asked for me to make for any celebration.

POPCORN CAKE

6 qts popped corn—1 cup unpopped—no butter or salt

1 pkg spiced gumdrop

1 can mixed nuts—13 oz (Any variation of nuts that you like.)

Mix these 3 ingredients together in a large bowl.

Glue:

1/3 cup salad oil

1 cube butter

1 pkg small marshmallows

Melt these 3 ingredients together.  Pour over pop corn and mix together.  Pack into a buttered angel food pan.  

Recipe shared by Sheila.

Mom's Sunday Pot Roast

This was a regular Family Sunday Meal. Yum! I can smell it now!

POT ROAST

I usually cook a 4 to 5 roast, but whatever you are using times the pounds by 40 and then divide by 60 to see how long it needs to cook.  Put in oven at 350 degrees for the time needed, putting pepper on the roast.  About an hour before the roast is to come out of the oven, add at least 1 carrot and 1 potato per person.  I usually cook extra because I like leftover’s.  Salt and pepper the meat and vegetables at this time.   Watch and smell to make sure it doesn’t get too dry.  If it is dry or smells, add water to the bottom of the pan.  There should be enough drippings to make gravy.  If not, add water and heat before adding flour and more water, salt and pepper.

Recipe shared by Sheila.

Russian Teacakes

(This was taken from the Betty Crocker cook book.  My Mother, Elpha Berla Hougland Blossom, made these at Christmas time. We always liked them.)

RUSSIAN TEACAKES 

1 cup margarine or butter  (butter is much better)                                   

½ cup powdered sugar

1 tsp vanilla

2 ¼ cups all purpose flour  

1/4 tsp salt

¾ cup finely chopped nuts  (Mom always used pecans.)                                  

powdered sugar

Heat oven to 400 degrees.  Mix butter, ½ cup powdered sugar, and the vanilla.  Mix in flour, salt and the nuts until dough holds together. Shape dough into 1 inch balls.  Place about 1” apart on ungreased cookie sheet.  Bake until set but not brown, 10 to 12 minutes. Roll in powdered sugar while warm; cool.  Roll in powdered sugar again to coat well.

Makes about 4 dozen cookies.

Recipe shared by Sheila.

Birds

This was made by my Grandmother, Elizabeth Orr Hay Blossom.  She came from Scotland and Ireland so maybe this is something she had as a child.

(This is what we have always called it. I have no idea where the name came from...You'll have to use your imagination on that! But, they taste great!)

 Picture from teacher-chef.com.

BIRDS

1lb. round steak                                          

About 6 slices of bacon

6 potatoes peeled and cut into bite-size pieces                                      

6 carrots peeled and cut into bite-size pieces

Cut steak into 1” x 3” pieces.  Cut bacon in half (2 short pieces).  Lay bacon on top of round steak pieces.  Roll up and stick a toothpick in to hold closed.  Brown in a Dutch oven. After browning, pour 2 cups of water over.  Add vegetables and cover and cook for one hour until tender.  You could put them a crock pot and cook all day.

Karen put this recipe in the Longview, WA Hospice cook book and told how much her Dad like this.

Recipe shared by Sheila.

Dandy Dessert Delight

Dandy Dessert Delight

Crust:
1 cup flour

½ cup butter

3 T sugar

½ cup finely chopped nuts

Mix and pat on bottom of 9 x 13 pan.  Bake at 375 degrees till golden brown.  Cool.  Add ½ container of cool whip to 8 oz pkg cream cheese (softened) and ½ cup powdered sugar.  Mix, spread and chill.  Mix 1 large or 2 small instant pudding of your choice.  Add 1t. vanilla.  Spread and chill.  Spread remainder of cool whip on top.  Chill at least 2 hours.

Recipe shared by Karen.

Triffle Dessert

Recipe shared with us by Madge Peterson.

Triffle Dessert

2 pkgs frozen strawberries, raspberries or fresh fruit

1 30 oz. jello-strawberry or raspberry

2 pkgs Birds Custard Pudding

1 angel food cake, chopped

Chopped up bananas

Whipping cream

Use hot water for jello, add frozen fruit to it, but not cold water.  Less water if use fresh fruit or bottle fruit.  Layer jello and fruit with cake and bananas in a triffle bowl.  Let jello run down sides.  Top with pudding and whipped cream.

Recipe shared by Karen.

Spaghetti Salad

Recipe given to us by Laura Norberg.

Spaghetti Salad

12 oz spaghetti noodles

1 cup chopped celery

1 chopped onion

1 chopped green pepper

2 lbs. tomatoes, diced

1 cucumber, diced

12 oz bacon crisp and crumbled

2 pkgs good seasonings Italian mixed according to directions.

¼ bottle Johnny’s salad elegance

 Cook noodles.  Dice vegetables, prepare dressing, fry bacon.  Mix together and marinade in refrigerate  overnight.

Potato Casserole

Recipe given to us by Margaret Watson.

Picture taken from normalcooking.com

Potato Casserole

Boil 6 large potatoes.  Grate into casserole (large shredder).  Stir in 1 pt sour cream, 1 bunch green onion sliced, 1 cup shredded sharp cheddar cheese, 1 ½ t salt, ¼ t pepper.  Sprinkle top with ½ c grated cheese.  Add paprika.  Refrigerate several hours.   Can be frozen. Bake 350 degrees for 1 hour.  Serves 6-8 people.

Recipe shared by Karen.

Cream of Chicken Soup

Recipe given to us by Dorothy Packard.

Cream of Chicken Soup

Boil chicken with 2 stalks of celery, 1 1/2c carrots and 1 onion in water. Cover until chicken can be pulled off the bones.  Remove chicken and dice, discard vegetables and strain broth.

Bring broth to a boil, add diced celery, grated carrots, and chopped onions and wide noodles.Make roux by melting ½ lb. margarine or butter, then add 1 cup flour.  Slowly add roux to soup.  Simmer 15 minutes.  Stir often to prevent scorching.  Add chopped chicken.

Recipe shared by Karen.