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Copyright 2003 All Easy Cooking Recipe Kitchen 

 

Recipes are from Trinity United Methodist Church - Methodist Church Cooking Cookbook 1978 (Amarillo, Texas)

Swiss Steak
2 pounds round or chuck
1/2 cup flour
2 teaspoon salt
1 can canned tomatoes
1/2 teaspoon pepper
3 tablespoons oil
1 small onion

Steak should be cut into 1 1/2 to 2 inch thickness at the market. Mix four, salt and pepper; thoroughly pound into steak. Brown meat and onion in hot fat; add tomatoes. Cover and cook over low heat or bake in moderate (350 degree) oven until tender (about 1 1/2 hours.)
Serves 6
Bobbie Valebil

Sloppy Joes
2 pounds hamburger
1 cup chopped onion
1 small can V-8 Juice
2 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon liquid smoke
1 teaspoon chili powder

Lightly brown hamburger and onion. Add other ingredients and mix well. Cover and simmer 3 hours. Serve on grilled or toasted buns.
Peggy Benefield


Battered Franks
1 egg
1/2 cup milk
1 cup Bisquick
2 tablespoons yellow corn meal
1/2 teaspoon dry mustard
1/24 teaspoon paprika
1/8 teaspoon cayenne
1 pound frankfurters

Heat fat to 375 degrees. Dip frankfurters into batter. Fry until brown.
Donnis Adkins


Spanish Pork Chops
2 tablespoons shortening
4 pork chops
4 medium potatoes
1 medium onion
1 envelope beef flavored mushroom soup
1 1/2 cup water

Preheat oven to 350 degrees. In large skillet melt shortening and brown chops; drain. In greased 2-quart oblong baking dish, arrange potatoes, onion
Evelyn Bandy


Baked Pork Chop Supreme
4 thick pork chops
Salt & pepper
1 tbsp. brown sugar
1 med. onion, chopped
1 tbsp. Worcestershire sauce
1 lb. can Boston baked beans
Margarine

Season chops with salt and pepper; brown well in pan. Place in shallow baking dish. Dot with margarine. Mix remaining ingredients and pour over chops. Bake for 1 hour at 350 degrees.
Karen Smallwood


Pork Chops and Vegetable Casserole
2 carrots, sliced
1 onion, sliced
5 med. potatoes, sliced
2 stalks celery, chopped
1 c. peas
1 can tomatoes, chopped with garlic
4 pork chops
Salt and pepper

Mix all vegetables except tomatoes. Place in casserole dish. Pour tomatoes over vegetables; season to taste. Place pork chops on top. Bake at 350 degrees for 2 hours.
Dottie Wilson


Pineapple Pork Chops
6 pork chops
6 pineapple rings (canned in own juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. Cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips

Trim all fat from chops. Brown meat on both sides in Pam-sprayed skillet. Remove chops. Clean pan of all fat. In skillet, mix pineapple juice and sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with salt and pepper. Add celery and cover. Simmer about 30 minutes. Add green pepper strips. Place pineapple rings on each chop. Cover and cook about 10 minutes longer. Arrange chops on serving platter. Place pineapple and pepper strips on top. Spoon juice over. Garnish with parsley.
Dottie Wilson


Sausage Balls
1 lb. breakfast sausage
1 1/2 c. shredded cheddar cheese
1 1/2 c. Bisquick mix

Mix all ingredients together. Roll into small balls. Bake in oven for 15 minutes at 350 degrees.
Maybelle Beck


Baked Onions
6 medium onions
1 bag ( 3 3/4 ounces potato chips
1/2 pound mild Colby cheese
1 can cream of mushroom soup diluted with 1/2 cup milk

In butter casserole, place alternate layers of thinly sliced onions, crushed potato chips, and grated cheese. Pour soup over the top. I like Golden mushroom soup the best. Bake 1 hour at 350 degrees.
Jimmie Gore


Apple Crisp
4 tart apples
1/2 cup sugar
1 teaspoon cinnamon
1 cup cinnamon
1 stick oleo or margarine, melted
1/2 teaspoon baking soda

Peel apples, slice in pieces as for pie. Place in buttered baking dish; add sugar and cinnamon. Mix together flour, sugar, soda and melted oleo.
Louise Phillips


Peanut Brittle Cake
2 c. biscuit mix
1 c. finely crushed peanut brittle (5 oz.)
1/4 c. brown sugar
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
2 tbsp. butter or margarine
2/3 c. buttermilk or sour milk
1 slightly beaten egg
1 tsp. Vanilla

Combine biscuit mix, peanut brittle, sugar, cinnamon and nutmeg. Cut in butter. Mix until crumbly. Set aside 2/3 of the mixture. To remaining mixture, add buttermilk, egg and vanilla. Mix and spread in 9 inch cake pan. Bake at 350 degrees for 30-35 minutes. Cool in pan on wire rack
Gean Hester


Million Dollar Pie
1 can condensed milk
1 med. lemon, squeezed
1 (9 oz.) bowl of Cool Whip
1 lg. can crushed pineapple
1 c. chopped nuts

Mix lemon juice and condensed milk. Let stand until thick. Add pineapple and nuts; mix. Fold in Cool Whip. Beat until light and fluffy. Place in graham cracker crust; sprinkle with chopped nuts. Put in freezer until firm.
Helen Summers


Banana Split Crumb Cake
1/2 c. margarine, softened
1/2 c. sugar
2 1/2 c. graham cracker crumbs
16 oz. cream cheese
2 c. sugar
4 lg. Bananas
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) Cool Whip
1/2 c. pecans, chopped
1/2 c. maraschino cherries

Mix together margarine, 1/2 cup sugar and graham cracker crumbs. Reserve 1/4 cup of this mixture. Press remaining mixture into 2 quart oblong cake pan. Bake at 350 degrees for 5 minutes. Cool. Cream together cream cheese and sugar. Spread over cracker crumbs. Slice bananas over cheese mixture. Spread pineapple over bananas. Cover with Cool Whip mixed with pecans and cherries and remaining crumb mixture. Chill. Serves 10-12.
Lois Jean Cuppell


Lime Chiffon Dessert
1/4 c. butter
1 c. graham cracker crumbs
1 (3 oz.) pkg. lime gelatin
1 c. boiling water
1 (14 oz.) can Eagle brand milk
1 (8 oz.) can crushed pineapple
2 tbsp. Realime lime juice
4 c. miniature white marshmallows
1 c. (1/2 pt.) whipping cream

In small saucepan, melt butter, stir in crumbs. This is to line the 8 inch square pan. Chill. Dissolve gelatin in water, stir in Eagle Brand milk, pineapple and Realime. Fold in marshmallows and whipped cream. Pour into prepared pan. Chill 2 hours or until set.
Carolyn Norrid


Mississippi Mud Cake
1 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 tsp. Vanilla
1 1/2 c. flour
1 1/2 c. pecans, chopped
1 (9 oz.) jar marshmallow creme

Melt butter and cocoa in pan. Add sugar, eggs, vanilla, flour and pecans and mix well. Pour into greased and floured pan 15 x 10 inches and bake at 350 degrees for 30 minutes. Spread marshmallow creme while warm. Cool and ice.

ICING
1/3 c. milk
1/2 stick margarine
1/3 c. cocoa
1 box powdered sugar
1 tsp. vanilla

Heat milk, margarine, cocoa together. Add powdered sugar and vanilla.
Von Edwards


Ugly Duckling Cake
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped

Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes.

FROSTING
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk

Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups coconut. Pour on top of cake (when cooled).
Mary Riha


Sweet Dill Pickles
1 (46 oz.) jar Polish dill pickles, drained & cut lengthwise
1 1/2 c. white sugar
1 c. white or cider vinegar, plus a little more
1 tsp. celery seed

Boil sugar, vinegar and celery seed for 5 minutes. Pour over pickles in jar and let stand for 3 or 4 days before using.
Bonnie Dowlen


Hominy Casserole
2 cans yellow hominy
1 chopped onion
1 chopped bell pepper
1 can cream of mushroom soup
1 sm. jar Cheez Whiz with hot peppers
3/4 c. crushed corn chips

Mix mushroom soup and Cheez Whiz in small bowl and set aside. Place hominy, pepper and onion in small greased casserole dish; pour soup mixture over top. Sprinkle with crushed corn chips. Bake at 350 degrees for 30 minutes. Yield: 6 servings
Helen Summers


Scalloped Potatoes
4 lg. Potatoes
1 c. Velveeta cheese
White sauce with 2 cups milk

WHITE SAUCE:
4 tbsp. oleo (1 stick oleo)
4 tbsp. flour (1/2 c.)
Salt
Pepper
2 c. milk

Bake at 350 degrees about 45 minutes. Serves 5.
Ethel Benetes


Scalloped Squash
2 med. size summer squash, diced

CREAM SAUCE:
2 c. milk
2 tbsp. Flour
1 c. grated cheddar cheese
2 tbsp. Margarine
Salt and pepper

Layer squash in bottom of buttered casserole. Top with cream sauce. Cover with cracker crumbs. Bake at 350 degrees until tender.
Pauline Giersch