ELAINE'S NUT CAKE

1 pound Butter & 2 cups Sugar, creamed together in mixer
3 cups Flour
6 Eggs (seperated)
4 cups Walnuts (coarsly chopped)
1 small pkg Candied Cherries
1 small pkg Candied Pineapple
1/2 cup whiskey (Opitonal)

Cream together butter & sugar; add egg yolks; continue creaming. Add flour gradually. Beat egg whites until stiff. Fold into creamed mixture: egg whites, nuts and fruits.

Bake at least one and one-half hours, at 300 degree oven, in a greased Tube pan. Cool in pan approximately 15 to 20 minutes. Remove from pan; pour 1/2 cup of whiskey on cake. Cover and chill 2 or 3 days before serving. Serves: 10 or more

 

 

 

 

SEVEN LAYER SALAD\

1 Head lettuce - chopped or broken
1 Green pepper - "
1 Small onion - "
1 cup celery, thinly sliced
1 10oz pkg. Frozen peas - (Do not thaw!)
2 cups Moyonaise - and 2 Tbl. sugar or honey -mixed
1/2lb. Bacon - Fried, drained & crumbled
1/4 to 1/2lb. Cheddar cheese, grated

Do not toss. Layer in above order, starting with Lettuce. Seal and refrigerate at least 8 hours.
(I prefer 24 hours.) Makes 8 to 10 servings.

 

 

 

 

ELAINE'S BAKED BEANS

Soak one lb. pkg. Dry Lima beans over night - Drain water Cover with cold water and boil until tender (approx. 20 to 30 minutes) - with salt & pepper and one sliced garlic clove in water, while it boils. Build layer by layer:

Beans
Brown sugar - (approx. 1 cup) Or substitute 1/4 cup molasses & 2 Tbl. honey, for the brown sugar
Butter - salt & pepper
1/4lb salt pork on top, which has been cut up and sauted with sliced onion

Fill 3/4 of the casserole with broth from the cooked beans.
Bake at 350 degrees for one to two hours.

 

 

Aunt Lena's Manicotti:

2 cups flour
3 or 4 eggs
2 cups milk
Mix this well, batter should be thin.

2 lbs. Ricotta cheese (drained)
2 large eggs, parsley, pepper and 3/4 cup Romano cheese

Put batter, 2 tablespoons at a time, in frying pan , with a spoon. Cook untill set (not brown), turn over. Stack on paper towels.

Fill with ricotta mixture. Put in baking dish and pour spaghetti sauce over them. Bake at 350 degrees about 1/2 hour.

If frozen, bake 15 minutes longer.
Note: Cover with foil while baking.

 

 

 

 

FRIED SPAGHETTI

5 oz. spaghetti
2 eggs
1/2 c. Mozzarella cheese, shredded
1/4 c. Parmesan cheese, grated
1 tsp. minced dried onion
1/2 tsp. dried basil, crushed
1/4 tsp. salt
Dash of pepper
2 tbsp. butter

Cook spaghetti according to package directions and drain. Beat together eggs, Mozzarella cheese, Parmesan, onion, basil, salt, and pepper. Pour egg mixture over spaghetti; toss to coat. Melt butter in 10-inch skillet; add the spaghetti mixture. Cook without stirring over medium heat about 10 minutes until bottom is golden brown. Turn out of skillet onto serving plate brown side up. Cut into wedges. Makes 4-6 servings.

 

 

 

 

IRISH SODA BREAD

4 cups sifted flour
1/4 cup sugar or maple syrup
1 tsp. salt
1 tsp. baking powder
1/4 cup butter
1 or 2 cups raisins
1 1/3 cups buttermilk
1 egg
1 tsp. baking soda

Mix and sift flour, sugar, salt & baking powder. Cut in butter with pastry blender or two knives until it resembles coarse corn meal. Stir in raisins. Combine buttermilk, egg & baking soda. Stir buttermilk mixture into flour mixture until just moistened. Bake in greased one quart pudding pan or casserole in moderate oven (375 degrees F.) 45 to 50 minutes, or until golden brown.

Note: We used 350 oven, and we added the maple syrup to the buttermilk mixture.

 

MOM'S POTATO SALAD

1 cup mayonnaise (not salad dressing)
1 tsp. prepared mustard
1/2 tsp. celery seed
1/2 tsp. salt and 1/8 tsp. pepper
4 cups cooked, cubed potatoes
2 hard cooked eggs, chopped
1/2 cup chopped onion
1/2 cup celery slices
1/2 cup sweet pickle relish
(Opt.) 1/2 cup chopped bell pepper
(also Opt.) 2 or 3 slices of bacon,
cooked crisp and broken up.

Combine first five ingredients; mix well; set aside. Mix remaining ingredients, adding eggs last. Mix lightly with mayonnaise mixture. Chill

Yields at least 6 servings

 

 

Balsamic Italian Dressing

4 oz. Balsamic Vinigar
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. basil
1/2 tsp. oregano
2 cloves garlic, pressed
1 tsp. sugar or honey
8 oz Olive oil & veg.oil

Mix all ingredients in a jar and shake well; then chill.

 

 

SPINACH SQUARES

1 cup flour
1 tsp salt
1 tsp baking powder
1 pkg frozen chopped spinach,
thawed and drained well
8 oz sharp cheddar cheese, grated
1/2 cup chopped onion
dash of garlic powder
2 eggs
1 cup milk and 1/4 cup butter, melted

Serves 8 to 10.
Sift dry ingredients. Add spinach, cheese, onion and garlic powder. Add and mix well, the two eggs, milk and melted butter.Pour mixture into a greased 13x9 inch baking pan. Bake at 350 degrees for 30 to 35 minutes. When done, cut into squares. Can serve hot or cold.

 

 

 

 

ITALIAN CASSEROLE

2 lbs. ground beef
2 large onions, chopped
1 or 2 garlic gloves, crushed
1 -32oz jar of spaghetti sauce
1 -one pound can stewed tomatoes
1 large can mushrooms (stems & pieces)
1 lb. shell macoroni
11/2 pints sour cream
1/2 lb. provolone cheese, sliced
1/2 lb. mozzarella cheese, sliced thin
Parmesan cheese, approx. 4 oz.

Serves 10 or more

Cook ground beef in a little vegetable oil, in large deep frying pan until brown.
Drain excess fat. Add onion, garlic, spaghetti sauce, stewed tomatoes and
undrained mushroome; mix well simmer 20 minutes or until onions are soft.
Meanwhile cook macoroni shells according to package directions; drain and
rinse with cold water. Pour half the shells into a deep casserole dish. Cover
with half the tomato/meat sauce, spread half the sour cream over sauce. Top
with slices of cheeses and parmesan. Repeat, ending with slices of mozz.
cheese. Cover and bake at 350 degrees for 45 minutes to 1 hour. Remove
cover; continue baking until mozzarella cheese melts and browns slightly.
Note: You may want to sprinkle a little dried oregano and basil between
each layer. Eat and enjoy!