Archived Recipes
While looking for
something else, I ran across this recipe on
www.food.com.
I halved this recipe and still had
enough for three meals for the two of us.
We had it with salad and homemade
bread sticks—yummy!
Olive Garden Pasta E Fagioli Soup
2 lbs.
ground beef
1
onion, chopped
3
carrots, chopped
4 stalks
celery, chopped
2 (28 ounce) cans
diced tomatoes,
undrained
1 (16 ounce) can
red kidney beans,
drained
1 (16 ounce) can
white kidney beans,
drained
3 (10 ounce) cans beef
stock
3 teaspoons
oregano
2 teaspoons
pepper
5 teaspoons
parsley
1 teaspoon
Tabasco sauce
(optional)
1 (20 ounce) jar
spaghetti sauce
8 ounces
pasta
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except
pasta. Cook on low 7-8
hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.
Serves 12
Thanks to former co-worker and long-time friend Susie
for this recipe.
I don’t
make it a lot any more for just the two of us, but it’s great for
company as it can be made ahead.
Lasagna
1 ½ lb. sausage or hamburger
1 clove
garlic
1 Tbls. basil
1 ½ tsp. salt
1 lb. can tomatoes
3
(6 oz.) cans tomato paste
8 lasagna noodles
2 eggs|
3 c.
ricotta cheese
½ c. parmesan
2 Tbls. Parsley
1 tsp. salt
½ tsp. pepper
1 lb. shredded mozzarella cheese
Brown meat and drain.
Add next 5 ingredients and simmer
30 minutes.
Cook noodles in large amount
boiling salted water till tender.
Drain.
Beat eggs; add remaining
ingredients except mozzarella.
Layer ½ noodles in 13X9X2 inch pan.
Spread ½ cheese filling.
Add ½ mozzarella and ½ meat sauce.
Repeat.
Bake at 375 degrees for 30 minutes
OR: assemble early and refrigerate; bake 45 minutes.
Let stand 10 minutes before
serving.
Italian
Beef
3 lb. rump or sirloin tip roast
1 tsp. salt
1 tsp. pepper
1
tsp. oregano
2 c. water
1 tsp. sweet basil
1 tsp. parsley
1 tsp. garlic powder
2 green peppers, sliced
The Best Fruit Salad
1 small jar maraschino cherries
1 small can chunk pineapple
1 can mandarin oranges
1-2 bananas
1 apple
2-3 kiwi, peeled and sliced
Small bunch red seedless grapes
Drain cherries and
put in bowl.
Add pineapple without liquid, add
oranges with juice, cut and add bananas, cut apple, peel and slice
kiwis and cut into halves red seedless grapes.
You can increase or decrease
amount of fruit; stir and enjoy.
Mom’s Refrigerator Rolls
Pour 1 c. boiling water over ¾ c. lard.
Let cool.
Add 2 well-beaten eggs, one at a
time.
Mix thoroughly.
Add ½ c. sugar, 2 tsp. salt, 2
cakes yeast, dissolved in 1 c. cold water, 6 c. unsifted flour.
Mix well, cover and refrigerate.
Make into rolls 2 hours before
baking.
Bake 15 minutes in 425-450 degree
oven.
Crock Pot Pasta Sauce
1 lb. lean ground beef
1 large onion,
chopped
1 clove garlic, minced
1 1-lb. can tomatoes, drained &
cut up
1 8-oz. can tomato sauce
1 12-oz. cans tomato paste
1 c. beef bouillon
2 Tbsp. minced parsley
1 Tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp.
salt
¼ tsp. pepper
Brown meat with onion and garlic; drain
excess fat.
In slow-cooking pot, combine
browned meat, onions, and garlic with remaining ingredients.
Cover and cook on low for 6-8
hours.
Serve over your favorite pasta.
May be made ahead and frozen.
Serves 6-8
Growing
up, my mom had an older cousin who, along with his wife were like
grandparents to us.
Ruthie was a great cook and often
tried new recipes on us (we survived them all!).
Here
is one she shared with me; I ran across it recently and it brought
back such pleasant memories as it’s in her neat handwriting.
Casserole Supreme
1 7-oz. pkg. macaroni & cheese dinner
¾ c. milk
2 eggs
1-2 Tbsp. instant minced onion
½ tsp. salt
1/8 tsp. pepper
5 hard cooked eggs
1 c. celery
¼ c. dried bread crumbs and melted oleo.
Prepare macaroni & cheese dinner according
to directions.
Meanwhile, beat together milk, 2
eggs, onion, salt and pepper until blended.
Reserving 3 egg wedges for garnish,
chop remaining eggs.
Stir milk mixture, chopped eggs and
celery into prepared macaroni & cheese dinner.
Spread evenly into greased 12X7X2
baking dish.
Combine bread crumbs and oleo.
Sprinkle over casserole.
Bake in 350 degree oven 25 minutes.
Serves 8
I love it when Bob cooks, and over the
years he’s perfected his “world famous chili” recipe.
Of course, it changes a bit each
time he makes it, but here’s the basic idea.
(He cleans up afterwards too, a
real plus!)
Bob McCorkle’s World Famous Chili
1 ½ lb. lean ground beef
1 large onion, chopped
1 clove fresh
garlic, minced
1 tsp. salt
½ green pepper, chopped
(This depends on the size of the
peppers)
½ red pepper, chopped
1 oz. pimento
¼ tsp. ground cumin
½ tsp. ground oregano (can also
use Italian seasoning as a substitute)
2 Tbs. chili powder
1
large can tomato puree
1 8 oz. can tomato sauce
1 16 oz. cans
dark red kidney beans, drained (can also use chili beans)
1 can medium salsa
(Use hot salsa to spice it up a
bit)
1 cup elbow spaghetti
Brown beef in large skillet & drain; stir
in onion, salt, cumin, oregano & peppers.
Blend tomato puree, tomato sauce,
beans, salsa, garlic, chili powder & ground beef in slow cooker.
Cook on low for 6 hours.
45 minutes before serving, stir in
1 cup elbow spaghetti.
Yield:
8-10 servings.
*** To make chili a little hotter,
mix in some hot sauce to taste.
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I used to make this recipe when our sons were young and hadn’t thought about it for years. Recently granddaughters Abby & Grace have helped me make it and we thought we’d share.
Yabba-Dabba-Doo Squares
¼ cup butter or margarine
3 cups miniature marshmallows
3 cups Post Fruity Pebbles or Cocoa Pebbles cereal
Melt butter in saucepan, stirring frequently. Add marshmallows and cereal; stir until marshmallows start to melt and stick to cereal. Remove from heat. Press mixture firmly into buttered 8” square pan. Chill about 1 hour. Cut into squares. Store in cool place. Makes 16 squares.
Optional: Ad 1/3 cup creamy peanut butter when using Cocoa Pebbles cereal.
Note: Recipe may be doubled and pressed into buttered 13” X 9” pan.
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Thanks to bridge teacher & Tucson friend Sherrie, for this tasty and unusual salad.
Sweet Pasta Salad
3 cups uncooked penne pasta, or
smaller pasta, i.e.: bowtie
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries divided
1 teaspoon canola oil
4 cups torn salad greens
1/2 cup chopped walnuts toasted
1/3 cup flaked coconut toasted
Cook pasta
For dressing combine the cream, sugar, vanilla and 1/2 cup
strawberries in a blender and process until smooth.
Drain pasta, rinse with cold water, and place in a large bowl, add oil and toss, add coconut and remaining strawberries, place the greens in a serving bowl top with pasta mixture, drizzle with dressing and sprinkle with walnuts.
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A long-ago co-worker gave me this easy & yummy recipe which I love to make. Both my sons like it, so I often make it when we’re together. Most items are staples that can be kept on hand.
Strawberry Salad
1 can strawberry pie
filling
1 small can crushed
pineapple, drained
1 can Eagle Brand
milk
1 large bowl Cool
Whip, thawed
1 bag nuts
Mix all together and chill.
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Thanks to long time friend, Tina for this easy & delicious snack.
Tina Rowe’s Toffee
2 sticks
butter
1 cup sugar
1 sleeve unsalted saltines
12 oz chocolate bits
Chopped nuts
Mix butter and sugar and boil 3-4 minutes. Spread saltines on cookie sheet. Pour boiled mix over saltines and bake at 350 degrees for 15 minutes. Pour chocolate bits over and bake 35 seconds. Sprinkle with nuts and cool about 2 hours.
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Thanks to friend and former co-worker Darla for this yummy dessert.
Raspberry Truffle Cream Pie
1 2/3 cups (10-oz pkg) Hershey’s raspberry
chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
1 (8 oz) tub frozen non-dairy whipped topping, thawed
1 (9-inch) packaged crumb crust (6 oz)
Additional whipped topping (optional)
Fresh raspberries (optional)
Place raspberry chips and milk in large microwave-safe bowl. Microwave at high 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows; microwave at high 1 minute; stir. If necessary, microwave at high an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
Spread ½ cup chip mixture over bottom of crust. Cool remaining mixture to room temperature; fold in whipped topping and spoon into crust.
Cover and refrigerate 4-6 hours or until firm. Garnish with whipped topping and raspberries, if desired. Cover and refrigerate leftover pie.
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When my mother-in-law was living, this was a staple on the Christmas dinner table. I have made it a few times as it is one of Bob’s favorites. So this recipe is in memory of my mother-in-law, Elizabeth McCorkle.
Date Nut Loaf
2 cups graham cracker
crumbs
1 cup small marshmallows r large ones quartered
1 cup chopped dates
1 cup chopped walnuts
1 tsp. vanilla
½ cup cream
Mix all ingredients in bowl (mixture will be just moistened). Turn out onto waxed paper and shape into roll and chill. Serve with whipped cream.
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Thanks to my brother-in-law Rick for this quick and delicious casserole. It’s great for potlucks and most of the ingredients can be kept on hand.
Velveeta Nacho Bake
1 12 oz. pkg.
Velveeta Shells & Cheese dinner
1 lb. ground beef
1 pkg. taco seasoning mix
¾ c. water
¾ c. sour cream
¾ c. shredded cheddar cheese, divided
¾ c. salsa
½ c. coarsely crushed tortilla chips
Preheat oven to 400 degrees. Prepare dinner following basic directions. While macaroni is cooking, brown meat and drain. Add taco seasoning mix and water to meat; simmer 5 minutes. Stir sour cream into prepared dinner. Spoon ½ dinner mixture into 8-in. square baking dish; top with meat mixture, ½ cheese and remaining dinner mixture. Cover and bake 15 minutes. Top with salsa, remaining cheese and crushed tortilla chips. Bake uncovered another 5 minutes.
Yield: 6 servings.
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My mom was a wonderful cook and nearly everything was made from scratch while I was growing up. One of my favorites was her brownies, which she usually iced with a chocolate butter cream icing, something that few women did at that time. Since Mom passed away March 29, I decided to honor her with her brownie recipe. I love you, Mom!
Mom’s Brownies
4 squares chocolate
2/3 c. shortening
2 c. sugar
4 eggs
1 ½ c. flour
1 tsp. salt
1 tsp. baking powder
1 c. nuts
Melt chocolate and shortening in double boiler. Combine all ingredients and mix well. Bake in greased and floured 9X13 pan, 30-35 minutes in 350 degree oven.
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Chocolate Butter Cream Icing
1/3 c. soft butter
3 c. sifted confectioners’ sugar
3 Tbs. cocoa
3 Tbs. milk
1 ½ tsp. vanilla
Blend butter, sugar and chocolate together. Stir in milk and vanilla until smooth. Makes frosting for two 8 or 9 inch layers or 13X9 oblong.
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This is Bob’s Grandma McCorkle’s recipe for Sugar Pie, Bob’s absolute favorite pie! It is quite simple and not to be confused with Sugar Cream Pie.
Grandma's Sugar Pie
In a 2-cup measuring cup, combine ¼ cup flour & ¾ cup sugar. Stir to mix. Add water, stirring to mix, until you fill to the 2-cup mark. Pour into an unbaked pie shell. Dot with butter; sprinkle with cinnamon. Bake at 350 degrees until filling sets. The top will still be a little runny, but will firm as it cools.
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Turkey or Chicken Pot Pie
1 c. chopped cooked
turkey or chicken
½ c. milk
1 can Veg-All, drained
½ tsp. thyme
1 can cream of potato soup
½ tsp. pepper
1 can cream of mushroom soup
2 pie shells
Mix and pour all ingredients into pie shell. Cover with other shell and bake at 375 degrees for 40 minutes. Let stand 10-15 minutes.
Note: You can make 2; freeze one without cooking. Bake frozen pie 1 hour and 15 minutes.
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Thanks again to my college roommate and longtime friend, Glenda for this yummy recipe. I like to serve it with the fruit salad recipe featured previously (see archives),
Apple Bread
1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 c. diced apples
1 tsp. soda dissolved in 2 Tbs. sour milk
2 eggs
1/2 tsp. salt
2 c. flour
Cream together all but apples and flour. Add apples and flour and put into greased and floured bread tin. Mix together and sprinkle on top:
2 Tbs. butter
2 Tbs. flour
1 tsp. cinnamon
2 Tbs. sugar
Bake at 325 degrees for 1 hour.
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This is an easy, hearty soup to help warm a cold winter’s day. It’s great alone or with a grilled cheese sandwich.
Chunky Chicken Soup
1 ½ lb. boneless,
skinless chicken breasts, cut into 2” strips
2/3 c. finely
chopped onion
2 celery ribs,
chopped
2 cans condensed
cream of potato soup, undiluted
1 tsp. dill weed
½ c.
half-and-half
2 tsp. vegetable
oil
2 medium carrots,
chopped
1 c. frozen corn
1 ½ c. chicken
broth
1 c. frozen peas
In large skillet over medium-high heat, brown chicken in oil. With slotted spoon, transfer chicken to a 5-qt. slow cooker. Add onion, carrots, celery and corn. In a small bowl, whisk soup, broth and dill until blended; stir into slow cooker. Cover and cook on low for 4 hours or until vegetables are tender. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Serves 7.
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Thanks to my nursing school roommate and long-time friend Glenda for this delicious and easy to make recipe. It is especially pretty layered in a glass pedestal dish.
Fruit Salad
2 Cans Mandarin Oranges,
drained
1 lg can
chunck pineapple,
drained
1 can peach pie filling
5-6 bananas
1
large bunch seedless
grapes
Mix all ingredients together and chill.
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Thanks to former co-worker, Terry for this easy & delicious recipe. I love to make it and it’s always a hit!
Chocolate Chip Cheeseball
1 (8-oz) pkg
cream cheese, softened
½ c. butter,
softened (no substitutes)
¼ tsp.
vanilla
¾ c. finely
chopped pecans
¾ c.
powdered sugar
2 T. brown
sugar
¾ c. mini
chocolate chips
Chocolate &
regular graham crackers
In mixing bowl, beat cream cheese, butter and vanilla with mixer until fluffy. Gradually add the sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate 2 hours. Place cream cheese mixture on plastic wrap and shape into ball; refrigerate at least 1 hour. Just before serving, roll in pecans. Serve with graham crackers.