A Collection of Simple Recipes
by Seth Medlin
First and Last Printed: February 10, 1984
1. Core & slice the apples (peel them first) into a 6"x10" (about 1.5 quart casserole dish) Pyrex dish.
q About eight (8) medium size apples.
qCut the apples into THIN broad pieces.
qIt is very important that they not be too thick!!
2. Fill the greased Pyrex dish to the top & even above the top in the center of the dish. The apples will bake down in size.
qAt this point you may wish to add ½ cup of water.
qYou may also add some extra cinnamon now if you like it.
3. Mix the topping into a Crumbly consistency. (1) Add flour if needed to make crumbly. (This could take forever)
q ¾ Cup Sugar
q ½ Cup Flour
q ½ Stick Soft Margarine (room temp.) NOT MELTED
q 1 Teaspoon of Cinnamon
4. Put topping over the apples & bake uncovered at 350 deg. F for 45 Min. to 75 Min. or until brown and the apples are tender. Best if served with ice cream.
(1) Use a large bowl & spoon, or your hands.
q2 lb Ground Chuck (or more to your taste)
q1 Pk Chili Seasoning Mix (1-3/4 oz)
q2 cans Chopped or Whole Tomatoes (16 oz each)
q2 cans Kidney Beans (15 oz each)
q1 can Tomato Paste (optional) (12 oz)
1. Brown the Ground Chuck.
qIt will not be brown but gray.
qMicrowave works very well for this as it is easy, fast, and neat. (Does that sound like anybody you know??) (1)
qBe sure to drain away the extra grease.
2. Add Chili Seasoning Mix, Tomatoes, Beans, and Ground Chuck - Cook on low for 15 - 20 minutes stirring often, and try not to burn it!!
3. This makes quite a lot of chili and I suggest freezing the extra for those fast meals later. Also it is very good served with sliced lettuce as described in the Vegetable section of the book.
(1) Place the cow in a plastic strainer & the strainer in a bowl so that the extra grease can run off. Microwave on high for 2 minutes intervals till 'BROWN', stir and break up into smaller pieces after each 2 minutes. This should take 6-10 min. total.
q2 cups Pepperidge Farm Herb Stuffing
q1 pack Cooked Chopped Broccoli (9oz. drained!!)
q2 cups Cooked Chicken Chunks (1)
q1 cup Whole Milk
q1 can Cream of Chicken Soup
q1 cup Grated Cheddar Cheese (pack already grated)
1. Cook chicken parts (4 breast or 6-8 thighs)
qTake the skin off & wash the bird a little. (Don’t kill the bird)
qPut 2 cups of water in a pan with no salt at this time.
qPlace the bird parts in the pan of water.
qBring to medium rolling boil bubbling!
qAbout 30 minutes or until tender & the meat falls off the bones. (Then it is tender)
2. Place the chicken on a plate to cool to the touch.
3. Cut or tear the bird into bite size or larger pieces. Two (2) cups plus or minus 1/2 cups are needed. (Plus is better)
4. Cook frozen broccoli as directed on the package.
5. Spray a 9"x13"x2" or 10"x12"x2" casserole dish with a No-stick spray.
6. Line bottom of dish with stuffing.
7. Spread 2 cups of chicken over the stuffing.
8. Spread broccoli over the chicken.
9. In a separate bowl mix:
q1 cup Whole Milk
q1 can Chicken Soup
Pour over the dish of bird and stuff.
10. Spread cheese over milk and soup.
11. Place (a little) Pepperidge Farm over the cheese. (Mom’s extra touch)
12. Bake in a pre-heated oven at 350 Deg. for 30 to 45 minutes. (Everything is already cooked, so all we are doing here is heating) It will be brown around the sides/top and bubbling when ready.
(1) It is much more easy to use prepackaged chicken parts!!!
q12 oz Beer At Room Temp.
q3 & ½ cups Self Rising Flour
q¼ cup Sugar
1. Place the can/bottle of beer in a bowl of warm water, (upright & unopened), for about 10 minutes.
2. Grease a bread pan (1) with Crisco, this is EXTREMELY IMPORTANT! You should grease it all the way to the top so that when the bread rises it will not stick.
3. Preheat the oven to 375 Deg F. before the bread goes in.
4. Mix all the stuff, (except the beer), together & stir/fold until moist. Add warm beer while you continue to stir & fold the mixture. Do not over mix. Pour in a bread pan or pans and - put in preheated oven at 375 Deg. F. for 45 minutes to one hour. Bake longer for one pan or less for two pans.
5. Watch the crust for brownness as the sign of doneness. (2)
qBrush one egg (whipped) on top while it is cooking. Don't put too much on or you will have scrambled eggs on top of your bread. (Optional)
qDo this two - three times while the bread is cooking. However try not to open the oven any more than necessary so as to keep the heat in the oven. (Optional)
qThe egg will keep the crust from getting too tough.
qIf the top becomes too brown in 35-40 minutes cover with aluminum foil. (I usually do this)
(1) What is a bread pan?? One pan about 9"x5"x3" or two pans about 8"x4"x2". Grease the pan with a piece of wax paper over your hand. This will keep your hands clean for other things.!! Only put a small amount of grease in the pan, it should not be white. Mother Medlin said Crisco was the best.
(2) This had better be an omen of good bread.
q2 Beaten Eggs
q1/3 cup Whole Milk
qSliced bread of any kind or if you prefer soft French bread sliced to desired thickness.
1. Combine eggs & milk in bowl.
qReally mix it up.
2. Dip bread in mixture coating each side evenly & allow excess liquid to run off.
3. Place in hot skillet with melted butter & brown both sides, sprinkle with powdered sugar if desired.
4. Serve with syrup of choice - makes about 4 to 6 slices.
q2 3oz Pk. Grape Gelatin
q2 cups Boiling Water
q1 can (20oz) Undrained Crushed Pineapple
q1 can Blueberry Pie Filling
Dissolve gelatin in boiling water. Add pineapple & blueberry pie filling. Mix well and congeal in 9"x 13"x 2" pan. Be sure to leave about .75 to 1 inch clearance at the top of pan for the topping.
q8 oz Pk Cream Cheese (room temp.) (1/2 Pint)
q½ Pint Sour Cream (8oz)
q½ cup Sugar
q1 Tsp. Vanilla Flavoring
q½ Cup Chopped Nuts
Cream together the cream cheese, sour cream, vanilla flavoring, and sugar, spread over (congealed) mixture. Add the nuts to the top. This is always a success!! I've never served this without having request-for the recipe. (Have Xerox, will share)
q1 box Lemon Cake Mix (18.25 oz)
q1 stick Margarine or Butter Melted
1. Combine the lemon cake mix, margarine, & the egg. Ignore the directions on the cake box.
2. Grease the pan with Crisco and not a spray.
3. Press the dough mixture in a greased 9" x 13" cake pan. (Press up along the sides also) (press = to pat) (1)
4. Then mix together:
q8 oz Cream Cheese Room Temp.
q1 Box XXX Sugar (confectionery sugar - 16 oz)
Pour on top of other mixture and bake at 350 Deg. F for 35 to 40 minutes. (2)
(1) Press the dough in a greased cake pan with your hands. If it wants to stick to your hands put cold water on your hands and use the palms of the hands to press the dough.
(2) After 25 minutes if the center of the cake will shake it needs to bake until it will not shake and seems firm. NEVER SHAKE ANY CAKE EXCEPT THIS ONE, AND SHAKE IT REAL GENTLE WITH SHORT VIBRATIONS.
q1 & ½ cups Sugar
q½ cup Cocoa
q½ cup Evaporated Milk
q1/3 cup Butter or Margarine
q1/3 cup Peanut Butter
q1 & ½ cups Quick Cooking Oats, Uncooked
q½ cup Chopped Pecans or Walnuts
q1 Tsp. Vanilla Extract
1. Combine the sugar, cocoa, milk & butter/margarine in a heavy saucepan.
2. Cook over medium heat, stirring Constantly, until the mixture reaches a slow boil. (Mixture will be bubbling around the sides); then cook two (2) additional minutes, and Keep STIRRING.
3. Remove from the heat, add peanut butter, and stir until smooth.
4. Stir in the oats, pecans, & vanilla.
5. Drop mixture by the tablespoonfuls onto wax paper and allow to cool.
6. This yields 4 & ½ dozen.
q1 cup Sugar
q½ cup All-purpose Flour
q¼ cup Cocoa
q½ cup Butter/Margarine SOFTENED
q1 Tsp. Vanilla Extract
q1 pinch Salt
q½ cup Chopped Pecans
q Whipped Cream or Ice Cream
1. Combine the first seven (7) ingredients.
qBeat four (4) minutes at medium speed of mixer.
2. Spread batter evenly in a buttered 9" pie plate.
3. Bake at 325 Degrees for 35 to 40 minutes or until a toothpick comes out clean. (Isn’t cooking jargon strange?)
4. Serve with whipped cream or ice cream.
q1 stick Butter or margarine melted
q12 oz Crunchy Peanut Butter (one jar)
q1 box Confectioners Sugar (16 oz)
q1 & ½ cup Graham Crackers Crumbs
q6 oz Chocolate Chips (semisweet morsels)
q½ cake Paraffin Wax (1) (or less will work)
1. Melt butter/margarine in saucepan and blend in peanut butter, confectioner’s sugar, and crushed graham crackers. (Get your hands into it and make into about 100 small balls)
2. In a double boiler (2) melt paraffin and chocolate chips.
3. Drop the balls into the melted chocolate mixture and use toothpicks to roll the balls around in the mixture. I leave the toothpicks on the balls till they cool.
4. Place on wax paper to cool. - This makes about 100 depending on the size of the balls.
(1) The paraffin is to prevent the chocolate from melting at temps. of 85-90+ Deg. F. Many 'store bought' candies have wax in them. It is wax just like you wax your skis with & will not hurt you! Some chocolates bought at gourmet food stores do not require this wax BUT will not save as long as the others.
(2) A double boiler is a pan of water with a smaller pan placed in the water. The mixture being melted is placed in the smaller pan. The object here is to provide slower & more even heat.
NOTE: If there is peanut mixture left it will keep in the refrigerator for about a year. Put the mixture in a Tupperware container for storage.
Beef is an all American food! There is no way you can go wrong when you are among the friends of the cow.
There is no doubt that every self-respecting bachelor must have a gas grill on which to cook steaks. You will look like a fool fighting that charcoal, and the gas grill is so much simpler. There are some hints for cooking steaks in this section on beef (cow) and I wish you good cooking.
1. You will need a pot with a lid & it will need to be large enough for the roast to fit into it!! (You know that - right?) (Mother also suggested "Beef Round Eye Round Roast" is best)
2. Add a Very small amount of oil and fry the cow on each side until slightly brown.
3. Add one (1) cup of water, salt, pepper, & one (1) onion - cover and cook slow (slow = just bubbling) about 35 min. per lb of cow. *
qYou may add some other stuff if you like.
qSome times it has to cook longer - due to the thickness and quality of the cow. (It just depends on the cow)
4. OK NOW - Cook until tender and you may need to add water - there should be a small amount of water in the pot when you are finished. It may be used to make gravy.
*To 'Bake' in the oven would be 325 Deg. F & about 45 min. per lb. - and for well-done one (1) hour per lb. will be best. This method must be eye of round, and garlic salt should be added. Cook in a heavy pan. (Like an iron frying pan - this will help keep it from burning) This needs to cook slowly - if the meat is getting too brown then turn the oven temp. down.
1. Dice all ingredients very small:
q1 Cup of Celery
q1 Small Onion
q1 Green Pepper – Medium
q1 Pt. Mayonnaise
q1 Teaspoon Salt
q1 Unflavored Gelatin
2. Dissolve the gelatin in ¼ Cup Hot water. Then add 1/4 Cup of COLD water.
qEnvelope Plain Gelatin
3. Fold Mayonnaise, Salt, & Vegetables into gelatin. Mom said this makes a bunch of sandwiches, and when you cut the crust * from the sides of the bread it is FANCY enough for any party.
*Mom said the cook gets to eat the crust.
1. Mix salts and sauce and butter, add to other ingredients. Mix well!! Bake one (1) hour on low heat, stirring often.
q1 box Rice Chex, medium-size
q1 box Cheerios
q1 box pretzel sticks, medium
q1 lb butter or 3/4 lb margarine
q1 lb mixed nuts
q1 lb pecans
q1 lb peanuts
q3 boxes Cheese Tid-bits, small boxes
q¼ tsp. Celery salt
q½ tsp. Garlic salt
q¼ tsp. Worcestershire Sauce
qPizza Dough (1)
qTomato Sauce - 12-16 oz
qOlive Oil - Little Bit
qOregano Leaves - Just Some
qGreen Pepper - One Small
qOnion - One Small
qCanadian Bacon - What You Want
qShredded Cheese - Your Choice
qMushrooms - Some Fresh If Possible
qAnd Other Toppings as You Determine Appropriate (2)
1. Put some oil on the Pizza Pan so the Pizza will not stick.
2. Stretch out the dough onto the pan.
3. Brush a Little olive oil over the dough.
qTurn on the oven - preheat to 425 Deg. F.
4. Spread the Tomato Sauce over the dough.
5. Spread all the other stuff over the pizza.
6. Bake at 425 Deg. F for 15 to 20 minutes.
(1) If you will buy the pizza dough at Pizza Transit Authority or some other pizza store already prepared it is less work and usually better. It is also possible to follow direction on a pizza dough mix bought at the G-store.
(2) As in life - experimentation is encouraged.
q3 qts. Unsalted popped corn (POPPED!!!!)
q1 qt. Bite Size Rice Chex
q1 cup Nuts
q1 cup Brown Sugar
q½ cup Margarine
q¼ cup Corn Syrup
q½ Tsp. Salt
q½ Tsp. Soda
1. Combine the first three (3) ingredients.
qUnsalted popped corn (POPPED!'.!!), Bite Size Rice Chex, & Nuts.
qPut the stuff in a 6-qt. Dutch oven.
2. Combine the next four (4) ingredients.
qBrown Sugar, Margarine, Corn Syrup, & Salt.
qPut the stuff in a saucepan.
qBoil five (5) minutes.
3. Quickly stir in the soda.
4. Pour over corn and mix.
5. Spread on two greased cookie sheets and bake at 250 degrees for 40 minutes.
6. Let cool and break apart!!!!!! (I find you need to lift from the pan bottom then let cool on pan)
q1 stick Margarine melted
q2 cups Sugar
q4 Tbsp. Dark Cocoa
q1/3 cup Whole Milk
1. Combine the above and boil EXACTLY two (2) minutes, stirring constantly.
2. Add the following:
q½ cup Creamy Peanut Butter
q½ cup Dry Oatmeal
q¼ tsp. Vanilla Flavoring
3. Mix well and drop by the spoonfuls. Shape into round cookies on wax paper and Allow to Cool completely.
4. This makes about 2 doz. depending on the size of the cookies.
q½ Tsp. Sugar
q½ Tsp. Cooking Oil
q1 Tab. Vinegar or Lemon Juice
q1 Tsp. Water
qSome Salt if you like
1. Slice the lettuce Very Thin (sharp knife will help)
2. Mix together all the stuff except the lettuce.
3. Mix and toss with the lettuce.
4. This makes about enough for one person, and is good served with Chili, ect.
1. Place a can of Green Giant Corn in saucepan on the stove.
2. Add 1 Tbs. Butter or Margarine.
3. Boil for one minute.
4. Place slices of whole pimento peppers on top of the corn when served.
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