1 Package frozen spinach
1 Package dried french onion soup
1 cup mayonnaise
1 cup Sour Cream
1/4 cup water chestnuts (optional)
Thaw spinach and squeeze water out. Mix spinach and all the other ingredients together put in a container. Right before you are ready to serve cut the top off of the Sheppard’s bread and tear out the inside bread and save for dipping. Fill the hollowed out bread with the spinach mixture and place the top piece of bread back on.
Grandma Judi
One Head Cabbage (shredded , makes 2 quarts of Kraut)
2 tsp Pickling salt
1 1/2 tsp Sugar
3 Tbls Vinegar
Pack the cabbage tightly into the quart jar. Add the salt, sugar, and vinegar on the Kraut. Pour boiling water into jar to the top of the kraut (1/2″ from the top). Using a knife, gently insert into the jar and remove any air bubbles.
Put on canning lids and screw on cap loosely, not tight. Put jars on a cookie sheet, or casserole dish. Place in a cool dark spot.
Let ferment for 24 hours. Remove the cap, remove any scum if necessary and refill with boiling water as needed. Seal tightly as you can with your hand.
Let ferment for 3 days. It may smell a bit so you might want to do it in a spare room or a well-vented space.
Now it’s ready to process. Place the quart jars into a water bath for 20 minutes (water level should be just to the top of the jar, not covering the entire jar). Remove and place back into the dark basement. Store for at least 3 weeks.
THE OOPS PART
When you process, boil the kraut far at least one-hour in boiling water. The kraut will turn a little yellow when ready. Do this with the kraut you are going to eat soon.
Remove all the water and place into skillet with a little butter cook with Ball Park wieners and cook until the wieners are done.
ENJOY MY MISTAKE OF OVER PROCESSING
Recipe By: Lynda Lambdin
Hard boil eggs or use pickled eggs.
Boil 4 to 6 large potatoes till firm soft. After done peel and let get cold.
In a large bowl add eggs diced, potatoes diced, chop 1 sweet onion, 1 small dill pickle, 3 sweet pickles diced, 1 to 2 stalks celery diced.
Mix in a small bowl, 2 or 3 Large spoons mayo, 1 large spoon mustard and the rest of this to taste. Mrs Dash, Onion Salt, Pepper, Celery Salt, 1/2 tsp Paprika.
Mix all together, add sliced eggs on top and sprinkle with paprika
Recipe By: Linda Maul
Adjust amount of ingredients according to how many servings desired.
Hamburger
Onion
Shell Noodles
Cooking Oil – for browning noodles
Garlic Salt
Tomato Sauce – 1 14oz can
Water – 1/2 can
Mild Chili Peppers – 1 small can
Hot Dry Chili Peppers – to taste
HOW TO FIX
Fry the hamburger and onion. In a separate skillet add a small amount of cooking oil and add shell noodles. Fry untill lightly browned. Mix in other ingredients and simmer till noodles are tender.
Recipe By: Linda Maul
Hamburger – 1/2 lb
Garlic Salt – to taste
Powdered Red Chili Pepper – to taste
Flour – sprinkle in for thickening
Tomato Sauce – 2 14oz cans
Water – 1 14oz can
Cheese – desired amount
Onion – desired amount
Oil – 1 cup
Corn tortillas
TOPPINGS
Lettuce – chopped
Cheese – grated
Onion – chopped
In a skillet fry hamburger fine like taco meat, add garlic salt, red chili pepper, flour stir in. Add tomato sauce and water and bring to a hard simmer. This will make the sauce.
PUTTING IT TOGETHER
In a separate skillet put about a cup of oil and heat until hot.Fry corn tortilla a few seconds untill soft then dip the corn tortilla into the sauce and place into a shallow pan. Put some cheese and onion on top and roll like an egg roll, continue untill you have as many as you want. Cover with cheese and onion and pop in the oven just long enough to melt the cheese. Take out of oven and sprinkle with remaining cheese, onion and lettuce.
Recipe By: Linda Maul
1 lb Hamburger
1 lb can Pork & Beans
1/4 to 1/2 cup Barbecue Sauce
1 Onion
1 Tbls Mustard
1/4 cup Brown Sugar
Cheddar Cheese – To grate on top
Brown hamburger, drain. Mix in the rest of the ingredients except for cheese. Let simmer for 10 – 15 minutes. Pour into greased casserole dish. Take one can biscuits and cut all but one in half. Place the whole biscuit in the center & the others around it cut side down. Bake at 350 decrees untill biscuits are light brown. Grate cheddar cheese on top. Return to oven to melt cheese.
Recipe By: Marvin Temple
Cooked Chicken Meat ( pull apart to shred)
1 large can Cream of Chicken Soup
1 medium Sour Cream
1 large can Chopped Green Chili
1 package Corn Tortilla’s
Shredded Cheese
Start with corn tortilla’s and layer everything ending with the cheese, bake 350 degree’s for about 20 minutes. Untill all the cheese is melted.
Recipe By: Berna Martin
1/2 cup Flour
1 3/4 cup Sugar
Add 1 1/2 Tbls Butter
1 3/4 cup Water
Cook over hot water untill thick
Beat out all lumps
Add juice of half lemon and rind and beat again
Stir in 2 well beaten egg yolks and return to heat 3 to 4 minutes
Recipe By: Irene Nelson
1 cup all-purpose flour
1 teaspoon garlic
1 teaspoon lemon pepper
1 egg
1 cup water
1 pond button mushrooms quartered
2 cups oil for frying
Mix the dry ingredients first, then the egg, then water & stir untill smooth. Dip the mushroom quarters into the batter & cook a few at a time in hot oil until golden brown ( about 4 – 6 minutes )
Recipe By: Lloyd McFarland
Lloyd and Kaily(Temple) McFarland
Heat Hosea 7:4 to 350 decrees
2/3 cup Job 29:6
1 3/4 cup Jeremiah 6:20
2 3/4 cup 1st Kings 4:22
2 1/2 tsp Amos 4:5
2 Jeremiah 17:11
1 tsp Leviticus 2:13
1 1/2 tsp 11 Chronicles 9:9
1 1/4 cup Judges 4 :19
Mix Butter-Sugar-Eggs-Vanilla untill fluffy.
On low speed mix in Flour – Salt – Baking Powdwer & Milk
Pour into prepared (lightly oiled and dusted with flour)
12″ x 8 1/2″ Oblong pan and bake at 350 decree for 45 to 50 Minutes.
BIBLE CAKE CHEAT SHEET
Hosea 7:4 = Oven
Job 29:6 = Butter
Jeremiah 6:20 = Sweet Cane = Sugar
1st Kings 4:22 = Flour
Amos 4:5 = Leaven = Baking Powder
Jeremiah 17:11 = Eggs
Leviticus 2:13 = Salt
11 Chronicles 9:9 = spices = Vanilla
Judges 4:19 = Milk
Recipe By: Unkown source, handed down through church groups.
Grandma Judi's Place 