Mom's Recipes

Mom'sCookbook:
A collection of recipes by Lowe, Hamilton, Bonnett, & Jaeggli cooks and their friends

Apple Crumble
Auntie's English Toffee
Aunt Tril's Gingerbread
Black Magic Cake
Carolyn's Double Crust Lemon Pie
Sara's Pumpkin Spice Cake
Jackie Bonnett's Apple Crisp
Johanna Harden's Chocolate Chip Cake
Johanna's Ginger Cookies
Johanna's Guinness Cake
Johanna's Lemon Curd
Leatrice Bonnett's Toffee Bars
Peanut Butter Balls
Lorna Preece's S'mores Bars
Martha's Killer Brownies
Mildred Bonnett's Persimmon Cookies
The Best Chocolate Chip Cookie Recipe
Oatmeal Crispies
Sally's Brown Sugar Cookies
Pfeffernusse
Sally's Snicker Doodles
Trilby Eastman's Ginger Snaps
Trils Divinity
Sally's Maple Syrup
Cocoa Mix
Marie Brown's Hot Holiday Punch
Nat's Hot Mulled Wine
Sarah's Orange Julius
Sue and Sarah's Smoothie
Sue's Strawberry Banana Shake
Autumn Chex Mix
Chex Mix
Sue's Chex for One
Praline Pecan Crunch
Bridyce's Unbelievably Good Cheese Puffs
Carolyn's Granola
Cherry Verweys Tyropita
Linda's Brunch Eggs
Nat's Granola
Beef Western
Bridyce's Carrot Casserole
Chicken Tortilla Casserole
Egg-Rice Casserole
Hamburger Stroganoff
Junior League Sour Cream Potato Casserole
Margret and Ruth Stumpf Baked Eggplant with Cheese Custard
Martha's Company Casserole
Missouri Wild Rice
Jazzy Potato Casserole
Nell's Tamale Pie
Sally's Baked Chili Relleno
Sally's French Style Lamb Stew
Sally's Variations on Lasagne
Tofu and Spinach Manicotti
Stuffed Mushrooms
Train Wreck Pork Chops
Birdyce's Biscuits
Birdyce's Nut Bread
Birdyce's Rasin Bran Muffins
Cranberry Nut Bread
Joan Sullivan's Dill Bread
Louise Emerson's Cracked Wheat Bread
Mrs. Ritters Banana-Nut Bread
Nat's Never-Fail Bread-Maker Recipe
Pita Pocket Bread
Betty Terra's Tomato Paste
Betty Terra's Fresh Tomato Sauce
Jean Goslin's Spaghetti Sauce
Nat's All-Purpose Rub
Pizza Sauce
Sally's Quick and Easy Sauce for Pasta
Carolyn's Bread and Butter Pickles

Apple Crumble (Gopher Glen Apple Orchard.)

1 cup rolled oats
1 3/4 cup flour
1 teaspoon cinnamon
1 teaspoon apple pie spices
1/2 cup brown sugar
1 3/4 stick margarine

Combine. Pare 8-10 apples in a shallow greased baking dish. Sprinkle mixture on top. Bake at 375, 45 to 60 min.

Auntie's English toffee (Birdyce's Auntie, Lillian Mowrey)

3 cups shelled almonds
2 teaspoons butter
2 teaspoons salt
1/2 pound chocolate chips
2 cups butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water

Blanche almonds if you feel like it in 2 tablespoons butter, brown, but do not over cook. Remove 1 cup and cut. Grind the rest. Melt butter in heavy pan, add sugar, cut almonds, corn slurp, and water. Cook slowly to crack stage (285). Stir occasionally. Pour into pan. When cool coat with melted chocolate and press in ground nuts.

Aunt Tril's Gingerbread (Recipe from Cross Creek Cookery.)

5 eggs
1 cup sugar
1 cup molasses
1 teaspoon cloves, ginger, cinnamon
1 cup oil
2 teaspoons baking soda
1/8 cup hot water
2 cups flour
1 cup boiling water

Place in a large bowl, mix well. Dissolve 2 teaspoons of baking soda in 1/8 cup hot water, add to beaten mixture. Sift in 2 cups of flour, beat well. Add 1 cup boiling water and beat quickly. Pour into rectangular (9 x 15) pan. Bake 45 min. at 350. This batter will seem incredibly thin but do not add more flour.

Black Magic Cake (Farmer's Almanac, 1988.)

1 3/4 cup flour
2 cups sugar
3/4 cups cocoa
2 teaspoons baking powder
1 teaspoon salt (or less)
2 eggs
1 cup strong coffee
1 cup buttermilk or 1 tablespoon vinegar and milk
1/2 cup oil
1 teaspoon vanilla

Combine ingredients in a large bowl; add wet ingredients (batter is thin). Bake in floured and greased pans. 350 degrees 35-40 min. 9 x 13 or 30-35 min 2 9 inch pans. Cool 10 min. Remove from pan if desired.

Carolyn's Double Crust Lemon Pie

1 1/4 cups sugar
2 tablespoons flour
1/8 teaspoon salt
1/2 cup water
1/4 cup butter
3 eggs
1 teaspoon grated lemon peel
1 lemon peeled and sliced thin

In a small mixing bowl combine all the filling ingredients except the peeled lemon slices. Mix until blended. Stir in lemon slices. Pour into crust. Place top crust, pressing to seal. Flute edges, bake at 400, 30 to 35 min. Serve cool.

Sara's Pumpkin Spice Cake (from Ginger Mylne)

3 1/2 cups flour
1 1/2 teaspoons salt
3 cups sugar
2 teaspoons baking soda
2 teaspoons allspice, cinnamon, nutmeg, and ginger
4 eggs
2 1/2 cups pumpkin
2/3 cup water
1 cup oil

Combine dry ingredients: make a well in them. Beat eggs, add pumpkin, water, and oil. Pour into well and beat until smooth and fluffy. Bake in a greased and floured angel cake pan until done- oven 350 about 1 ½ to 1 3/4 hours. Remove from pan and cool on a rack.

Jackie Bonnett's Apple Crisp

4 cups sliced apples
1 teaspoon cinnamon
½ cup butter
½ cup water
1 cup sugar
3/4 cup flour

Grease casserole dish, add apples. Pour over water and cinnamon mixed. Work together: sugar, flour, and butter. Sprinkle over the top. Bake for 1 hour at 325-350.

Johanna Harden's Chocolate Chip Cake (From Joan Farrow, Littleton, CO.)

Created in mile-high Colorado. Requires increased baking time at lower altitudes.

1 3/4 cups boiling water
1 cup uncooked oatmeal
1 cup lightly packed brown sugar
1 cup granulated sugar
2 eggs, slightly beaten
1 can(16oz.)Solid pack pumpkin
3/4 cup light brown sugar, firmly packed
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
1/4 teaspoon cloves
1 2/3 cup evaporated milk
½ teaspoon vanilla
1 un-baked (9-inch) pastry shell with high fluted edge

Beat eggs slightly and stir in pumpkin. Combine sugar, salt and spices; stir into pumpkin mixture. Add milk and vanilla, stirring until well blended. Pour filling into pastry shell placed on oven shelf in center of oven. Bake at 425 º F and bake 40 to 45 min or until knife inserted 2 inches from center comes out clean.

Johanna's Ginger Cookies

The only dough to use when making those famous 484 shaped cookies for long train rides or gingerbread men when studying for winter finals.

Original recipe

1 cup Crisco
1 cup sugar
1/2 teaspoon salt
1 egg
1 cup molasses
5 cups flour
1 1/2 teaspoon soda
1 tablespoon ginger
1 tsp. cinnamon
1 tsp. clove
2 tablespoons vinegar

Cream shortening, sugar, and salt. Add egg, molasses and vinegar. Mix well after each addition. Scrap down bowl often. Sift together dry ingredients. Add to mix.

(If dough is too dry and crummy add one to two tablespoons water while mixing.)

Roll dough 1/2 inch and cut with cookie cutters. Bake at 365˚ until done, about 6 to 8 minutes depending on size and thickness of cookies.

Comments
Apple cider vinegar and Gramma's Molasses are the best.

To reduce hydrogenated oils use Smart Balance spread. This creams well with the sugar. Do Not cream too long, as mix will begin to separate.

To reduce cholesterol, use fake egg product.

Ovens vary in tempature. Experiment with time and temp.

I have good results with 375˚ for 5 to 6 minutes for dough rolled
to 1/4 inch.

Thicker cookies need a lower temp and longer bake time.

From Johanna Harden, Douglas County, Colorado 2003

Johanna's Guinness Cake

8 oz. Butter 1 ¼ C dark brown sugar 4 eggs, lightly beaten 2 ¾ C flour 2 t allspice 8 oz. Rasins, 8 oz. Blonde rasins ¼ C candied fruit peel 4 oz. Chopped walnuts 1 bottle(6 ½ fl. oz.) Guinness, add one bottle for the baker	Substitute with lite butter Substitute half with fake sugar Subistute half with fake eggs or use similar quantities of currants and rasins
Preheat the oven to 325.
Cream the butter and sugar together in a mixing bowl until light. Gradually beat in the eggs. Sift the flour and allspice and gradually fold them into the butter and sugar mixture. Add the rasins, candied fruit peel, and walnuts(dust currants, rasins, candied fruit, and nuts with flour, stir together and chop fine). Mix well and stir in 4 tablespoons of Guinness. Pour the mixture into a greased 7-in round cake pan that is at least 3 in high. Bake in the oven for 1 hour at 375, then reduce the heat to 300 and continue to bake for an additional 1 ½ hours. Remove the cake from the oven and allow it to cool. Take it out of the cake pan and turn it upside down. Prick the base of the cake in many places with a skewer and spoon in about 8 tablespoons of Guinness. Keep the cake upside-down in an airtight container for 1 week before eating. During this period, pour more Guinness over it from time to time until you have used the whole bottle. Serve the cake right side up.	Have two 1 ½ or 2 qt. Round casseroles with lids into which the cakes will fit after baking. Prepare two 8-inch fluted tube pans with PAM or other baking coating(found the tube pans and casseroles in thrift stores). Bake at 325 about 35 to 45 minutes depending upon oven. Test with cake tester for doneness. Adjust time as needed. Tube pans bake quickly. While still warm but able to handle easily, put in casseroles, add the Guinness and start aging. Can be made, aged, then frozen for future use. Keeps better in the fridge, slices better frozen or cold. Enjoy both the cake and the Guinness.

Johanna's Lemon Curd

½ cup butter
2 teaspoons grated lemon peel
½ cup lemon juice
1 ½ cups sugar
3 whole eggs
3 egg yolks

In top of double boiler, melt butter. Stir in lemon rind, juice and sugar. Beat eggs and yolks together until thick. Blend into lemon mixture. Cook, stirring constantly, until mixture is very thick. Chill before using.

Leatrice Bonnett's Toffee Bars (From Better Homes & Gardens in the ‘50's)

1 cup butter or margarine
1 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips
1 cup walnuts (optional)

Bake at 350 for 25 min. Cut 10 minutes after exit from oven.

Peanut Butter Balls

Where is this recipe when you need it for Sunday School classes?

1 cup peanut butter
1 cup dry milk
1/3 cup honey
2 cups crushed corn flakes

Mix all together, with the help of small, messy friends. Form into balls and eat. It's probably better if you do all of this outdoors.

Lorna Preece's S'mores Bars

½ cup margarine
½ cup brown sugar
1 cup flour
½ cup graham cracker crumbs
2 cups miniature marshmallows
1 6 oz. bag chocolate chips
½ cup chopped nuts (optional)

Beat margarine and sugar until light, add flour and crumbs. Mix and press into the bottom of a greased 9 inch square pan. Sprinkle with rest of ingredients. Bake at 375, 15 to 20 min, cool and cut into bars.

Martha Stewart’s Killer Brownies (a.k.a. Sarah Jaeggli’s Killer Brownies)

This makes wonderfully delectable brownies. Please use the word delectable a lot. Martha does.

Preset the oven to 425F and grease a 9 x 13 inch pan, place wax paper in bottom and grease over it.
Microwave or melt in a double boiler:
8 oz. unsweetened chocolate
1 cup butter

In a large bowl mix:
5 eggs
3 1/4 cups sugar
2 teaspoons vanilla

Add melted chocolate and butter to sugar and eggs.

Mix into eggs and sugar mixture in graduations:
2 cups flour
1/4 teaspoon salt
1 1/4 cups semi-sweet chocolate chips or walnuts

Bake for 25 to 30 minutes, the cake tester should come out gooey not clean. Cool and cut into squares, remove wax paper before eating.

Mildred Bonnett's Persimmon Cookies

These keep forever in the freezer–probably decades. There was always at least one persimmon tree on AC Ranch. Persimmons can be frozen whole and defrosted when needed, if you don’t have time to use them fresh. These cookies are cake-like, so store them with waxed paper between layers.

Cream together:
1 cup sugar
1 cup shortening

Mix together separately:
1 egg
1 teaspoon baking soda
1 cup persimmon pulp

Sift together:
2 cups flour
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder

1 cup nuts
1 cup dates or raisins

Cream sugar and shortening, add pulp mixture; sift in flour mixture; stir in the nuts and others. Bake for 12 to 15 min. at 350 on a greased baking sheet.

The Best Chocolate Chip Cookie Recipe (Joy of Cooking.)--Nat's Oatmeal Cookies

Did you know people are selling this recipe under the name of “Neiman Marcus’ famous chocolate chip cookies” on the Internet and in newspapers and making money doing it? We could have been rich! It’s nearly the same recipe as found in the Joy of Cooking that Nat’s been adding extra oatmeal to for years. There’s nothing new under the sun, says the prophet.

A heavyweight cookie sheet gives the best results. Using the greater amount of oats produces a taller cookie that doesn’t spread as much. The shortening chosen alters the recipe. For consistency, use the same one every time and adjust the recipe to suit your taste, your oven, and your equipment. Maybe making a good cookie isn’t as easy as it looks after all.

For a double batch,
1 cup brown sugar
1 cup granulated sugar
cream with 1 cup butter or margarine (we use Imperial)
add:
2 eggs
2 teaspoons vanilla
2 tablespoons milk or water
Sift into mixture:

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Add: 2 - 4 cups old fashioned rolled oats (or quick oats)
1 ½ cups chocolate chips (or butterscotch, white chocolate, nuts if desired)
Bake 2 inches apart on greased cookie sheets at 350 º F until very light brown for a chewy cookie.

Oatmeal Crispies (From the Hamilton/Lowe clan.)

Another tried and true recipe, less chewy than the “Best Chocolate Chip Cookie Recipe”

1 cup sugar
1 cup brown sugar
1 cup shortening
2 well beaten eggs
1 teaspoons vanilla
2 tablespoons water

1 ½ cup flour
1 teaspoon salt
1 teaspoon soda

3 cups oatmeal
½ cup walnuts or 1 cup chocolate chips

Cream shortening, add sugars, vanilla, flour, eggs, water, then oatmeal and walnuts or chocolate chips. Bake for 10 to 15 min at 375 on a greased baking sheet.

Sally's Brown Sugar Cookies

Aunt Marie Bonnett, Louise Emerson’s mother, made for her extended family Christmas brunch a wonderful cookie for which she would not share the recipe. No, we could only eat them at brunch. Too late. One of my first acts as a new bride was to order a collection of aluminum cookie cutters from Mirro, which came with recipes, including this one. Slightly altered to use the whole egg, it’s pretty darn close to Aunt Marie’s.

1 ½ cup butter or margarine
2 1/4 cups brown sugar
2 eggs
4 cups sifted flour, sifted with
1 teaspoon baking powder, ½ teaspoon salt
non pareils (the round colored sprinkles), green & red colored sugar crystals, red hots for decorating

Microwave butter 30 seconds, add sugar; mix well. Add eggs, and sifted dry ingredients. Chill for 2-3 hours (this is important).

Roll to 1/4-1/8 inch thickness on floured board and cut with floured cookie cutters. Place on ungreased cookie sheets, decorate with multiple sugars, non pareils and red hots. Bake for 8-10 minutes at 350. If you like crispy cookies, 375. We like softer cookies, and they tend to turn to “chocolate” cookies at the higher temperature or longer baking time.

Pfeffernusse(A Jaeggli favorite)

3 eggs
1 cup sugar
3 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon cinnamon
1/8 teaspoon ground cloves
½ cup chopped candied lemon peel
1/4 cup ground blanched almonds
½ cup powdered sugar
2 apple slices

Beat eggs and sugar with a mixer on medium speed, add flour, baking powder, salt, pepper, cinnamon, cloves, beat until well mixed. Beat in lemon and almonds, wrap in waxed paper, chill 1 hour. Set the oven at 350, grease cookie sheets. Roll out dough to 1/4 inch thick, cut out circles with a 1 inch cookie cutter. Bake for 15 min. until lightly browned, cool. Put powdered sugar in bag, add cookies, shake. Covered container for 2-3 weeks with apples.

Sally’s Snicker Doodles

Sift Together:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt

1 cup shortening
11/4 cups sugar
2 eggs
1 teaspoon vanilla

Mix above, then form 1 tablespoon into balls, roll in 2 tablespoons sugar, 1 tablespoon cinnamon and 1 teaspoon nutmeg. Place 2 inches apart on an ungreased cookie sheet, bake for 10 min. at 400.

Trilby Eastman’s Ginger Snaps

1 ½ cups shortening
2 cup sugar
2 egg
½ cup molasses
4 cups flour
2 teaspoons ginger, cloves, and cinnamon
1/4 teaspoon salt
3 teaspoons soda

Combine wet ingredients, then dry ingredients. Roll in balls, roll in sugar. Place on greased baking sheet, bake at 350 for 12 min. They spread on the pan so allow enough space.

Tril’s Divinity

2 2/3 cup sugar
2/3 cup light corn syrup
½ c water
2 egg whites
2/3 cup broken nuts

Stir in sugar, corn syrup, and water over low heat until sugar is dissolved. Cook without stirring to 260 (hardball at 5,000 feet 247). Beat egg whites until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla, beat until mixture holds its shape and becomes slightly dull. Fold in nuts, drop mixture from tip of buttered spoon onto waxed paper. Makes about 4 dozen.

Sally’s Maple Syrup

For when you run out of the real thing or any reasonable facsimile
4 cups sugar
½ cup brown sugar
2 cups water
1 teaspoon vanilla extract or flavoring
1 teaspoon maple flavoring
Combine sugar and water in a pan until dissolved. Bring to a boil and boil 10 minutes, covered. Cool slightly and add flavorings. Use up quickly–it tends to crystallize when stored.

Drinks

Cocoa Mix

8 cups nonfat dry milk
1 cup sifted cocoa
½ cup sugar

Add 1/3 cup of cocoa per cup of water.

Carolyn’s Install glass, fill with water. Makes 14 servings.

Marie Brown’s Hot Holiday Punch

Heat ½ gallon apple cider. Add 1 bottle sherry, 1 pot hot Constant Comment Tea. Keep warm, serve warm.

Nat’s Hot Mulled Wine

1 cup sugar
½ cup water
2 cinnamon sticks
½ lemon, sliced
2 dozen cloves

Strain, add 4 cups orange juice and 1 quart burgundy.

Sarah’s Orange Julius (From Beginning 4-H.)

1 ½ cups milk
6 oz. can frozen orange juice
1 ½ cups water
1 ½ teaspoons vanilla

Put al ingredients in a blender, blend until foamy. Serve at once. Do not store.

Sue and Sarah’s Smoothie

We feel confident using an egg from our own chicken for this recipe, but you probably want to leave it out and avoid risking salmonella.

1 banana
1 egg(optional)
1 cartoon of yogurt
1 teaspoon vanilla
½ cup milk

Place ingredients in a blender and blend.

Sue’s Strawberry Banana Shake

1 cup milk
2 cups strawberry ice cream
1 small banana (cut)

Blend in a blender until smooth. Makes one large glass.

Snacks

Autumn Chex Mix

1/4 cup sugar
3/4 teaspoon ground allspice
4 tablespoons butter or margarine
2 cups Rice Chex cereal
2 cups Wheat and Raisin Chex cereal
½ cup candy- coated peanut butter or chocolate pieces

Combine sugar and allspice. Set aside. In a large skillet melt butter over low heat. Add Chex. Stir gently until all pieces are coated. Heat and stir over low heat 5-6 min. Sprinkle half the sugar mixture evenly over Chex. Stir to bring unsugared pieces to top. Sprinkle with remaining sugar mixture. Heat and stir 1 min. longer. Spread on absorbent paper to cool. Stir in candy pieces. Makes 4 cups.

Chex Mix

Now, all the recipes in one place. Go easier on the salt than the recipe says.

½ c butter or margarine
11/4 teaspoons
4 ½ teaspoons Worchestershire sauce
2 cups each corn, rice, bran, and wheat chex (8 cups total)
1 cup nuts.

Heat butter in roasting pan with sides in the oven you are preheating to 250. Stir in salt and Worchestershire, add cereal and nuts. Mix until coated. Heat 1 hours, stirring every 15 minutes. Cool on absorbent paper.

Sue’s Chex For One

The after school version, or for when you don’t have a whole box of cereal.

1 T butter
1 ½ t Worcestershire sauce
½ t Lawry's
2 C Chex
¼ C nuts
¼ C pretzels

Follow the instructions on the box.

Praline Pecan Crunch from Lola Lampe

A great snack, or if you’re Sue Jaeggli, add milk and call it breakfast.

8 cups Quaker Oatmeal Squares cereal
2 cups pecan pieces
½ c light corn syrup
½ cup firmly packed brown sugar
1/4 cup margarine (½ stick)
1 teaspoon vanilla
½ teaspoon baking soda

Combine cereal & pecans in a pan with sides.
In a 6-cup microwave dish, combine corn syrup, sugar and margarine. Microwave on high 1 ½ minutes. Stir. Microwave ½ to 1 ½ minutes longer until boiling. Stir in vanilla and baking soda. Pour boiling mixture over cereal and stir until coated evenly.
Bake 1 hour at 250, stirring every 20 minutes or so. Cool, stirring so pieces don’t stick together too much.

Birdyce's Unbelievably Good Cheese Puffs

A square loaf from the bread machine is just about right for this recipe.

1 cube butter (½ cup)
1.4 lb. Monterey jack cheese, shredded
1 3 oz. cream cheese
1 lb. loaf unsliced bread
2 egg whites, beaten

Melt butter and cheeses over hot water. Meanwhile cut frozen bread into cubes, about 1 inch square. When cheese is melted, stir to combine and fold in beaten egg whites. Dip bread cubes into cheese mix. Place on tray covered with wax paper. Place in freezer. When frozen, remove to plastic bag and store in freezer. To serve, place on baking sheet and bake at 400 for 8 to 10 min., or until cheese puffs begin to brown. Makes about 3 dozen.

Carolyn’s Granola (from Mother Earth News Almanac)

Add or subtract from the basic formula until you find the exact combination that suits your family best. As long as your original mixture is 7 parts dry to 1 part wet and you follow all four steps–you can’t go wrong!
Mix in a roaster or other large pan with higher sides:

4 cups rolled oats/rolled wheat
1 ½ cups shredded unsweetened coconut
1 cup wheat germ
1 cup chopped nuts
1 cup hulled sunflower seeds
½ cup sesame seeds
½ cup bran
1 cup ground toasted soybeans

Heat:
½ cup vegetable oil
½ - 1 cup honey
1-2 teaspoons vanilla

Pour over dry ingredients; mix well. Bake at 375 º F for 20-30 minutes, stirring frequently.

Cherry Verwey’s Tyropita

1 lb. Feta cheese
1 lb. cottage cheese
3 eggs
1 C fresh chopped parsley
fillo dough sheets
1/4 C butter, melted

Mix crumbled feta, parsley and cottage cheese by hand(in the food processor). Add eggs and blend. Cut fillo in two strips 3 inches wide (cover the rest with plastic as you work). Make four rows of fillo, three sheets deep. Salt each sheet lightly and brush the top layer of each row with melted butter. At one end of the strip, fill 1 tsp. of cheese mix, then fold in from side to side in form of a triangle. Line up the triangles side by side, with ample space in between, on a buttered cookie sheet. Brush tops of triangles with melted butter. Bake in preheated 350 oven for 1 hour and 15 minutes(30 minutes, really). These can be partially maked ahead for 1 hour and put in the freezer. Count on another 20 minutes in the oven when you complete cooking.

Linda’s Brunch Eggs

10 eggs, beaten
add 1 pt. Cottage cheese
¾ lb. shredded jack cheese
½ C flour
1 t baking powder
½ C melted margerine
8 oz. Chiles, chopped

Bake at 350 for 30-40 minutes or until brown. Makes 10-12 servings.

Nat’s Granola

Blend:
½ cup peanut butter
½ cup oil

3 cups oat meal
1 cup wheat germ
1 cup whole wheat flour
½ cup sunflower seeds
½ cup brown sugar
½ cup coconut
½ cup corn meal

Bake at 200 for 1 hour stirring every 15 min. Turn off heat, let sit in oven for 1 hour.

Entrees

Beef Western

A perennial favorite and absolutely simple, Leatrice Bonnett made this often during the beef days, when son John didn’t like much. Take the time to simmer it at least 2 hours on the stove top, or place in crock pot on low for the day. Three to 4 ounces of meat per person is adequate for adult eaters; increase amount for hearty appetites.

Beef stew meat–any amount
Chile powder, cumin if desired
Flour
cooking oil
Water
Salt & Pepper
Rice or Noodles

Cut stew meat in bite-sized pieces.
Mix at least 1 cup flour with at least 1 tablespoon chile powder,1 teaspoon cumin (if desired), ½ teaspoon ground pepper, ½ teaspoon salt. Increase amounts if using more than 1-2 pounds meat.
Dredge meat through flour mixture and brown in oil in large deep pan
When browned, stir whatever flour remains into meat, mix to coat meat. Add water to make a thin gravy.
Simmer over low heat at least 2 hours, or place in crock pot on low for 6-8 hours. Stir occasionally and add more water to prevent sticking as needed. Serve over rice or noodles.

Birdyce’s Carrot Casserole

2 lbs. Carrots, cooked and mashed
1 onion, saute in ¼ C butter to brown stage
1 C half and half
½ C bread crumbs mixed with 2 T melted butter
Dash salt and pepper

Combine all ingredients except crumb mixture. Put carrot mixture in greased casserole, top with crumbs. Bake at 350 for 30 minutes, uncovered. Serves 4.

Chicken Tortilla Casserole (a.k.a. Ag Ed Casserole.)

Sauce:
1 can chiles, diced
1 can green chile salsa(optional)
1 can cream of mushrooms soup
1 can cream of chicken soup
1 chopped onion
1 C milk

1 dozen corn tortillas, cut in wedges
1 lb jack cheese
chopped chicken (4 breasts)

Layer the ingredients in a 9 by 12 pan. Bake at 350 for 40 minutes or until done.

Egg Rice Casserole (Jacob’s never-ending baptismal casserole)

1 onion
2 C raw rice
8 T butter
5 ½ C chicken stock
4 T flour
1 C cream
1 4 oz. Chopped chiles
1 C diced cheddar cheese
½ C diced jack cheese
1 dozen hard cooked eggs

Saute inion, rice, butter(4 T). Add 3 ½ C stock, cook 20 min, melt 2 T butter, flour 1 ½ C chicken broth, cream, stir until thick. Arrange ½ of all in layers, then other half. Pour ½ C broth over all. Bake uncovered 375 until bubbly. Makes12-15 servings.

Hamburger Stroganoff

Brown together:
1 lb ground beef
2 T chopped onion
2 T oil/fat (not needed)

Stir in:
¼ C flour
1/8 t pepper

Stir together then add:
3 beef boullion cubes
1 C boiling water

Gradually add and heat 3-4 minutes:
¾ C buttermilk

Serve over 2 ¼ C noodles.

Junior League Sour Cream Potato Casserole (Leatrice)

10 potatoes
6 green onion tops
1 large carton cottage cheese
½ cube butter
1 large carton sourcream
¼ lb cheese(cheddar)

Pare potatoes, cube in ½ inch squares. Boil in salted water until tender ~10 min. Drain, add butter, salt, pepper, and season salt. Refrigerate until cold. Carefully toss with onions, sourcream, and cottage cheese. Put into lightly buttered casserole and top with grated cheese and paprika. Bake 10 minutes at 350, then turn down to 250 for 1 hour. Do not let potatoes burn. Also good with hamburger added. Serves 12.

Margaret & Ruth Stumpf Baked Eggplant with Cheese Custard

1/3 C bread cumbs
1/3 C flour
1 t salt
1 eggplant
¼ C milk
¼ lb butter
2 beaten eggs
¾ lb cheese
3 T Parmesan cheese

Dip eggplant in milk, then bread crumbs, fry in butter.
Combine eggs and cheese. Layer eggplant on bottom of greased casserole, spread with cheese mixture and cover with rest of eggplant. Also good with hamburger in cheese. Bake at 375 for 20 minutes.

Martha's Company Casserole (From Ruth Stumpf)
We don't know which Martha this was, but perhaps a biblical Martha-type would have made this wonderful casserole.

4 C short flat pasta
1 T margerine
1 lb hamburger
2 8oz. Cans tomato sauce
½ lb cottage cheese(1 C)
8 oz. Soft cream cheese
¼ C sour cream
1/3 C minced onions
1 T green pepper

Cook noodles and drain. Brown meat, add tomato sauce. Conbine rest of ingredients.
Spread ½ noodles in 2 qt. Casserole, cover with cheese mixture, then rest of noodles, then meat sauce. Bake at 375 for 45 min to 1 hour.

Missouri Wild Rice

The best wild rice recipe, we found this one when we lived in Montana. Aka spooky wild rice dish.

1 C rice, washed well
¼ C chopped onion
½ C butter
8 oz. Fresh mushrooms, cleaned and sliced
1 ½ can beef broth
1 can water

Melt butter in skillet. Add mushrooms and onion and saute. Add ½ can beef broth, rice and simmer 20 minutes. Pour into oven-proof casserole and add the rest of beef broth and water. Cover and bake at 400 for 1 hour.

Jazzy Potato Casserole aka artery clogger casserole

2 lb bag forzen hash brown potatoes, thawed slightly
½ C melted butter
1 t salt
½ t pepper
½ C chopped onion
1 can cream of chicken soup—undiluted

Place hash brown potatoes in buttered 9x13” casserole. Mix next 6 ingredients and pour over potatoes. Top with 10 oz. grated cheese.

Finish with:
2 C chrushed corn flakes
¼ C melted butter

Mix corn flakes and butter and sprinkle on top of casserole. Bake at 375 for 45 minutes. Can be made a day ahead, covered with foil and refrigerated.

1 onion
Ore Ida hash browns with 0 fat
substitute low fat sourcream or plain yogurt

Nell’s Tamale Pie (With variations by Betty Jo Bonnett.)

We confess Nell’s camp cookbook is part of our inspiration to record these recipes. Betty was trying to use up some cornmeal while the Jaeggli women lived at the Walker Road house before moving to Missouri. She got out her sister Nell’s cookbook and made the following recipe. We took one bite and realized something was not to Nell’s specifications. After searching the trash, we discovered that the chopped green chiles had been mislabeled during canning. There could be no other explanation! Not the cook’s fault!! If you like things hot, go ahead, live dangerously and use chopped jalapenos.

1 lb lean beef
2 garlic cloves
1 onion
1 can stewed tomatoes(1 lb can not 28 oz.)
1 small can corn, tomato sauce, olives
1 can chiles
1 can water(tomato can)
1 T chili powder
1 T salt
pinch baking soda
1 t sugar

30 minutes or 2/3
chut in half
2 C cold milk
1T butter
¾ t salt
2/3 C yelow cornmeal
cook until thickened, add 2 beaten eggs while hot
Layer meat and dough(meat dough meat dough), cook at 375 for 25 minutes

Sally’s Baked Chili Relleno

1 4 oz. Can green chile peppers
½ lb cheddar cheese, grated
2 eggs
2 C milk
½ C flour
1 t salt

Lay peppers in strips across the baking dish. Cover with cheese. Beat eggs, add flour, milk and salt. Pour over cheese. Bake 45-50 min. in 350 oven – until custard sets.

Sally’s French Style Lamb Stew

2 lb lamb stew meat in small chunks
½ C red wine
1 onion
1 Bellpepper cut in small pieces
4-5 carrots in 1” pieces or equivalent number of baby carrots
6 small potatoes cut in cubes
1 T dried basil
salt and pepper
4 oz. of whole mushrooms (optional)

Put in a crock pot on low for 8 hours. Serve.

Sally’s variations on Lasagne

For a 9x13 lasagne pan. Serves 8 to 12.

1 pt. Ricotta cheese (any fat)
at least 1 lb mozerella cheese

sauce:
1 lb ground sausage or italian link sausage, cut
1 onion
basil, oregano, rosemary, pepper, 2 cloves garlic
1 large can diced tomatoes 29 oz.
1 large can tomato sauce 29 oz.

Cook the sauce about 15 minutes. Cook the noodles according to package directions. Assemble: sauce on the bottom of the pan to cover then layer noodles, ricotta, mozerella, sauce three times. Bake covered 45 minutes at 350 if not refrigerated after assembly.

Microwave instructions: Assemble as above in glass 9x13 baking dish. Additional ¼ C water to the sauce. Cover with plastic wrap and microwave on high 10 minutes, turn 180 and microwave on high 10 minutes, rest 5 minutes, turn 180 and micowave on high 7 minutes. Let stand 5 minutes before serving.

Tofu and Spinach Manicotti

1 medium onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced or pressed
2 t dry oregano
2 T olive oil
2 cans tomato puree
1 C dry red wine
1 C water
1 lb soft tofu, rinsed and drained
1 package(10 oz.) frozen chopped spinach, thawed and squeezed dry
12 dry manicotti shells (about 6 oz.)
½ C shredded mozzarella cheese

In a 10 to 12 inch frying pan ove medium high heat, stir onion, celery, garlic, and oregano in oil often until onion is limp, about 8 minutes. Add puree, wine, and water. Cover and simmer 25 minutes; stir often.
Mix tofu and spinach well. Stuff manicotti with this mixutre. Spread 1 ¾ C of the tomato sauce in a 9x13” pan. Set manicotti in sauce; cover with remaining sauce.
Bake covered an a 375 oven until past is tender when pierced, about 50 minutes. Sprinkle with cheese. Serves 6.

Stuffed Mushrooms

30 Large Mushrooms
chop stems, use ½

mix with:
1 package sausage
4 chopped green onions
top with a small square of jack cheese

Bake at 350, 20-30 minutes on a pan with sides.

Train Wreck Pork Chops (Eric Liebenow, Sunset.)

1 can stewed tomatoes
¼ C instant minced onion
1 t each garlic salt, oregano, sugar
½ t pepper
1 can tomato sauce
4 porkchops
hot cooked noodles

Mix together and pour on top of browned chops. In an electric skillet, cook on low heat ¾ hour, serve on noodles.

Pastries

Birdyce’s Biscuits

2 C flour
4 t baking powder
1 t salt
1 T sugar
2 T shortening
milk to roll

Mix to lumpy stage, roll, and cut in place in a greased pan, pat milk or melted butter on top. Cover lightly and place in a warm place for 20 minutes. Bake 12-15 minutes at 475.

Birdyce’s Nut Bread

½ C sugar
1 ½ C milk
2 t salte4 C flour
6 t baking powder
1 C chopped nuts

Grease pan. Mix and let stand 20 minutes. Bake in 350 oven for 1 hour.

Birdyce’s Raisin Bran Muffins

5 C flour (or substitute ½ with whole wheat flour)
3 C sugar
5 t baking soda
1 ½ t salt
7 ½ C Post Rasin Bran(15 oz. Box)
1 qt buttermilk
1 C vegtable oil
4 eggs, beaten

Blend flour, sugar, soda and salt in a very large bowl. Stir in cereal. Add oil, eggs, and buttermilk until all dry ingredients are moist. Do not stir again. Mixture maybe stored, covered in a non-metal bowl in refrigerator up to 6 hours. Fill greased miffin pans 2/3 full. Bake 350-400 for 15-20 minutes. Makes 4 dozen muffins.

Cranberry Fruit-Nut Bread (Ocean Spray)

2 C flour
1 C sugar
1 ½ t Baking powder
1 t salt
½ t soda
2 T shortening
1 T grated orange peel
¾ C orange juice
1 Beaten egg
1 C cranberries
½ C nuts(optional)

Preheat the oven to 350. Combine the dry ingredients and wet, then fruit and nuts. Use a 9x5 loaf pan, greased. Bake 55-60 minutes.

Joan Sullivan’s Dill Bread

Dissolve 1 package yeast in ¼ C warm water. Combine in bowl: 1 C cottage cheese, 2 T sugar, 2 T minced onions, 1 T butter, 4 t dill seed, 1 t salt, ¼ t soda, 1 egg, and softened yeast. Add 2 ¼ to 2 ½ C flour. Cover until double, 50-60 minutes. Stir down, turn into 8” round greased casserole, let sit 30 to 40 minutes. Bake at 350 for 40-50 minutes. Brush with butter and salt.

Louise Emerson’s Cracked Wheat Bread (For the bread maker.)

2 ½ t yeast
1 ½ C flour
1 C whole wheat flour
1 t salte1 T honey
2 T oil

+2 T water, 1 T sugar, regular wheat flour, bread white flour

in 1 ¼ C water soak for 1 hour:
½ C cracked wheat

Mrs. Ritter’s Banana Nut Bread (Mother of Leatrice’s best friend Betty who married Bud’s cousin Weldon.)

¼ C shortening	2 C flour
¾ C sugar	½ t baking powder
1 egg	½ t soda
2/3 C mashed banana	¼ t salt
3 T buttermilk or 4 T sour milk	½ C chopped nut

Mix together shortening and sugar; beat in egg and stir in banana and milk. Sift together flour and leavenings; stir into previous mixture with nuts. Bake in a 5 x 10 x 3 inch bread pan, well greased. Bake one hour at 350 degrees. (Sally’s note: If your milk goes bad in the carton, it’s probably not “sour” from the action of lactobacillus but “spoiled” from other organisms, which is not what you want! Throw it away. To make “sour” milk from fresh, add about ½ teaspoon of lemon juice to make 4 T. Yogurt could also be used, without lemon juice.)

Nat’s Never-Fail Bread Maker Recipe for Bread, Rolls, Pizza Dough

3 C bread flour
2/3 t salt
2 t yeast
2T oil
2 T honey, sugar, or corn syrup
1 C water (milk may be substituted)

Place the above in the bread maker, process.

Pizza dough—reduce recipe to 2 cups four and 2/3 or remaining ingredients for a smaller pizza. Use entire recipe for large pan, thick crust. Reduce sugar or leave out if desired.

Rolls—process to dough stage. Melt ¼-1/2 C butter or margarine in round 14 inch pan, form dough into balls. Place dough balls in pan, allow to rise nearly double. Bake 350 degrees in oven for 25 minutes or until done.

Notes on bread chemistry in the bread machine:
Salt inhibits the amount of rise, sugar increases browning, yeast increases rise, etc. Moisture content of flour varies. Where you live and how you measure matters. Probably the brand of your bread machine has an effect. If you’re up for applying quantitative analysis to bread, go for it! The rest of us can make pizza dough--this is flat and covered with stuff. Who cares if it rises or turns brown?

Pita Pocket Bread (Tucson 4-H)

5-6 C flour
2 pk dry yeast
2 C water
¼ C oil
1 T sugar
2 t salt

Stir together 2 C flour and yeast. Heat water, oil, sugar, and salt over low heat until warm (120-130). Add liquid ingredients to dry and beat until smooth, about three minutes. Stir in more flour to make a moderately soft dough, knead 5-10 minutes. Cover with a bowl and let rest for 30 minutes. Roll into a 16” log, cut in 16 pieces, shape into balls. Roll out to 5” circles. Put on a greased baking sheet and let rise 20-45 minutes or until puffy. Bake in 400 oven 10-12 minutes until only slightly brown. Let cool.

Spice

Betty Terra’s Tomato Paste (Neighbor to Sally & Nat in San Luis Obispo.)

15 lb peeled tomatoes
4 large bell peppers
3 onions
4 large carrots
3 cloves garlic

Blend, cook about 5 hours, stir often. Can e strained to make a smoother paste.

Betty Terra’s Fresh Tomato Sauce

2 Chopped onions
4 cloves garlic, minced
1/3 C olive oil
5 lb tomatoes
½ C green onions and tops
1 bell pepper
1 ½ t salte1/4 t pepper
¼ t anise
1 ¾ C dry red wine
1 T oregano
¾ t rosemary
1 t paprika

Blend in the blender and cook at least 5 hours. Cool and freeze or put in crockpot and cook slowly.

Jean Goslin’s Spaghetti Sauce

Fry 1 chopped onion, 1 finely chopped clove garlic in ¼ C (or less oil) until golden brown—stirring. Add 1 large can tomatoes, 1 can tomato sauce (or 3 small ones). Simmer all for two hours. Add 1 t salt, 1 t sugar, ½ t pepper, dash or cloves, sage, cinnamon, nutmeg, bayleaf, basil, majoram, rosemary.

Nat’s All-Purpose Rub

1/8 C chili powder
¼ C sugar
1/8 C salt
1 T each cumin, black pepper, garlic powder, dried mustard

Pizza Sauce (Collected by Susanna.)

2 cans tomato sauce
1 ½ T basil
1 pinch rosemary
1 T parsley
¼ t pepper
¼ t garlic salt

Sally’s Quick, Easy Sauce for Pasta

If you put water for pasta on to boil when you start this, the sauce and the pasta will be finished at approximately the same time. Fresh oregano or basil make this an outstanding sauce. This serves about 3 people.

Saute the following over medium heat for 5-10 minutes
1 small onion
2 cloves garlic
1 bell pepper–vary color for interest
Add:
3-4 medium tomatoes
freshly ground pepper to taste
1 teaspoon dried basil
or chopped fresh basil or oregano to taste
Lower heat and simmer for 5 minutes or so, while pasta finishes cooking

Winter version:
Substitute 1 15-ounce can chopped or diced tomatoes

Carolyn’s Zucchini Bread & Butter Pickles

1 qt vinegar
2 C sugar
½ C salt
2 t celery seed
2 t tumeric or dill seed
1 t hot mustard
4 qt sliced zuchini
1 qt sliced onions

Bring vinegar, sugar, salt, and spices to a boil. Pour over freshly sliced vegtables and let stand one hour. Bring to a boil and cook 3 minutes. Pack into hot sterilized jars, seal at once. Makes 6 or 7 pints.

Who's who?
Lillian Mowry
her niece Birdyce Hamilton Lowe
Birdyce's sister-in-law Trilby Lowe Eastman
Birdyce's daughters Linda, Leatrice, Lorna
Leatrice's daughter Sally Bonnett Jaeggli and her daughters Sue and Sarah Jaeggli
Bud (Alfred Bates) Bonnett his first wife Leatrice Lowe Bonnett
Bud's second wife Betty Jo Bonnett
Betty's sister Nell (last name)
Bud's cousin Louise Bonnett Emerson, and her mother, Marie Bonnett
Bud's cousin Bill Bonnett's wife Jackie Cannon Bonnett
Bud and Leatrice's long-time friends Jean Love Goslin and Joan Follansbee Sullivan
Carolyn Cutter Jaeggli, mother of Nat Jaeggli, Johanna Jaeggli Harden, Mary Jaeggli Buttles
Carolyn's friend Marie Brown
Johanna Jaeggli Harden's friends, Joan Farrow, Littleton, CO
Nat Jaeggli's wife, Sally Bonnett Jaeggli
Nat and Sally's children, Joel, Jacob, Susanna, and Sarah, where ever they may appear
Sally's friends and roommates Margaret Stumpf Noonan and Cherry Deal Verwey
Margaret Stumpf Noonan's mother Ruth Stumpf, wife of Paul K. Stumpf, Sally's biochemistry professor at UC Davis
Betty Terra, San Luis Obispo, CA neighbor to Sally & Nat
Lola Lampe, friend in Kirksville, MO, whose prayer and therapy is cooking