If the ingredients in this recipe seem a little strange, it is because it comes to you from our children (school recipe) and is made by them for after school snacks or to share with all of us for appetizers.
5 T butter or margarine
25 t flour
15 t shredded cheese
25 t Rice Krispies
Mix and make into 25 balls. Put into the oven for 10 minutes at 375.
Posted in Appetizers and Dips, Original Cookbook, Tom and Lois's Recipes
Tagged cheese
Three large sweet potatoes boiled in skins, then peeled. Mash with 1T butter, a little cream and a little sugar. Cool overnight. Make into balls and roll in crushed corn flakes. Bake for 20 minutes at 350. Serves 6-8.
Posted in Original Cookbook, Sides, Tom and Lois's Recipes
Tagged sweet potatoes, vegetables
Lois’ sister Kathy passed on this light and easy family favorite.
6-8 slices white bread, cubed, without crusts
1 c grated cheddar cheese
1/3 c margarine
3 eggs
1 ½ c milk
Salt and pepper
Grease casserole. Alternate layers of bread and cheese. Other ingredients can be added with cheese like onions, bacon, mushrooms, peppers, etc. Beat eggs with melted margarine. Add milk and beat again. Pour over bread and cheese and allow to stand several hours or overnight. Place in hot water at 450 for 4 minutes. Reduce heat to 325 and bake until brown and knife comes out clean. Takes about 1 to 1 ½ hours. Serves 4.
Posted in Entrees, Original Cookbook, Tom and Lois's Recipes, Vegetarian
3 ½ oz package whipped dessert mix like chocolate or vanilla Soft Swirl
2 t instant coffee (not freeze dried)
½ c cold milk
1/3 c cold water
3 T whiskey
½ c whipping cream
1 8” baked pie shell
In small mixer bowl, combine dessert mix and coffee. Add milk and beat at high speed for one minute. Blend in water and whiskey; beat at high speed for two more minutes until fluffy. Whip cream and carefully fold in. Pour into pie shell and chill for 3-4 hours. Garnish with whipped cream and chocolate shavings.
This dish should be called “spinach sneak” because it is so tasty that even the kids will eat it and not recognize the taste of spinach, which they hate.
3 c. Rice Chex cereal crushed to 1.5 c
1 t onion powder
3 T melted margarine
Combine above and set aside.
8oz Philadelphia cream cheese
5 oz evaporated milk
2 t lemon juice
¾ t salt
Dash pepper
1 egg, well beaten
10 oz frozen chopped spinach, cooked and drained.
In saucepan, combine cream cheese, milk, lemon juice, and seasonings. Cook over low heat until smooth. Add egg. Stir constantly until sauce thickens. Stir in spinach until well blended. Turn into shallow 1 ½ quart dish. Cover with crumbs. Bake at 350 for 20 minutes. Serves 8.
Posted in Original Cookbook, Sides, Tom and Lois's Recipes, Vegetarian
Tagged spinach, vegetables
About 1 ½ years ago, we gave up eating candy in our house. This recipe is a favorite because it is as close to candy as we come.
In a pan, heat 4 oz unsweetened chocolate and 1 c butter until melted. Pour into blender. Gradually add 2 c sifted powdered sugar until blended. Add 4 eggs, 2 tsp vanilla, and ¾ tsp peppermint extract. Whirl until fluffy. Arrange in about 15 paper muffin cups in cupcake pan. Spoon in chocolate mixture. Sprinkle with 1/3 c toasted chopped almonds. Freeze until firm.
This giant pancake comes from friends in Arizona who look like they love to eat.
Preheat oven to 425° and heat a 10 ½ x 3” deep pan for 10 minutes. Beat in blender until smooth : 4 eggs, ¼ c honey, ¾ tsp salt, 2 ½ c milk, and 1 c unsifted flour. Put 4 Tbsp butter or margarine into hot pan. Bake for 25 minutes or until set (with glass dish 400° for 35 minutes). Serve immediately topped with fruit, honey, cinnamon sugar, syrup, etc. Serves 10 for dessert or 5 for breakfast.
Your guests will never know the difference between this homemade liquor and the expensive Drambouie. This recipe comes from the “Martyn S. Thomas distillary”.
1 fifth 86 proof scotch (cheap kind)
¾ lb rock candie (white or clear)
Put candy in scotch and let sit until candy dissolves (2 to 4 weeks). Shaking bottle hastens melting of candy. Strain out strings if necessary. Makes ½ gallon.
Make pastry shell of desired size.
Filling for 9” pie (for 8” pie) :
Melt and blend together over hot water
1 6 oz pkg chocolate bits (3/4 pkg)
2 Tbsp sugar (1 ½ Tbsp)
3 Tbsp milk (2 ¼ Tbsp)
Cool. Beat in, one at a time
4 egg yolks (3 yolks)
1 tsp vanilla (3/4 tsp)
Beat until stiff
4 egg whites (3 whites)
Fold in chocolate mixture. Pour into cooled, baked shell. Chill. Garnish.
Posted in Desserts, Mary Louise's Recipes, Original Cookbook
Pie shell – make vanilla wafer crust as recipe on box or graham cracker crust for 9” pie.
1 envelope unflavored gelatin
½ c cold water
2/3 c sugar
1/8 tsp salt
3 eggs, separated
¼ c cognac
¼ c crème de cocoa
2 c heavy cream, whipped
chocolate curls
Sprinkle gelatin over cold water in saucepan. Add 1/3 c sugar, salt, and egg yolks. Stir to blend. Heat over low heat while stirring until gelatin dissolves and mixture thickens. Do not boil. Remove from heat and stir in cognac and crème de cocoa. Chill until mixture starts to mound slightly. Beat egg whites until stiff. Gradually beat into remaining sugar and fold into thickened mixture. Fold in 1 c whipped cream. Turn into crust. Chill several hours or overnight. Garnish with remaining cream and chocolate curls.
Posted in Desserts, Mary Louise's Recipes, Original Cookbook