Fresh Peach Pie – Annette Baird Sandberg

Fresh Peach Pie – Annette Baird Sandberg

Melt 1 large pkg. marshmallows with ¾ cup milk. Cool to room temperature. Whip one carton whip cream until stiff. Add 1 tea vanilla. Fold together. Pour over top of fresh peaches in a graham cracker crust.

Pumpkin Roll – Annette Baird Sandberg

Pumpkin Roll – Annette Baird

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tea. lemon juice

¾ cup flour

½ tea. salt

1 tea. baking powder

2 tea. cinnamon

2 tea. ginger

½ tea. nutmeg

Beat eggs for five minutes on high. Add sugar, pumpkin, lemon juice. Add dry ingredients. Spread wax paper on cookie sheet. Bake for 15 minutes. Remove immediately and roll up in a towel, sprinkle with powdered sugar. Cool completely. 

Filling: 

1 cup chopped nuts (optional)

1 cup powdered sugar

1 tea. vanilla

5 Tlb margarine

1 pkg. 8 oz. cream cheese

Stripe – It – Rich Cake Annette Baird Sandberg

Stripe – It – Rich Cake Annette Baird

1 pkg. cake mix or pudding included cake mix

2 pkg. small Jell-O instant pudding and pie filling – chocolate or flavor of your choice.

1 cup powdered sugar

4 cups cold milk

1. Prepare cake mix as directed on the pkg. Bake in 9 x 13 inch pan. 
2. Remove form pan. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with plastic drinking straw, using a turning motion to make large holes). Holes should be at 1 inch intervals.
3. Only after poking holes, combine pudding mix with sugar in large bowl. Gradually stir in milk. The beat at low speed for 1 minute only. (Do not over beat).
4. Quickly, before pudding thickens, pour about one-half of the thin pudding evenly over warm cake and into the holes to make the stripes.
5. Allow remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill al least 1 hour. Store cake in refrigerator. 

Picnic Cake – Annette Baird Sandberg

Picnic Cake – Annette Baird

1 cup chopped dates, soaked in 1 ½ cup hot water

2 eggs

1 cup sugar

¾ cup shortening

½ tea. salt

1 tea. cinnamon

1 ½ cup + 2 Tlb flour

1 tea. soda

Cream together sugar and shortening. Sift together dry ingredients. Add dates and water. Beat together. Pour into a greased cake pan. 

Sprinkle on top:

1 cup brown sugar

½ cup nuts

1 cup chocolate chips

Bake at 350˚ for 25 minutes 

Pigs Under Cover – Annette Baird Sandberg

Pigs Under Cover – Annette Baird

Melissa’s Favorite

1 pkg hot dogs

8-9 potatoes, peeled, boiled and whipped with butter, milk and salt and pepper. You may also use instant, but real are better. 

Grated mild cheddar cheese.

Cut hot dogs lengthwise and place on the bottom of a 9 x 13 baking dish. Put mashed potatoes on top and sprinkle with grated cheese. Bake at 350˚ for 20 minutes or until heated through. 

Hawaiian Haystacks – Annette Baird Sandberg

Hawaiian Haystacks – Annette Baird

Rice - Cooked 

Chinese Noodles

Tomatoes, chopped

Green onions, chopped

Pineapple chunks

Lettuce, chopped

Cheese, grated

Celery, Chopped

Chicken, Diced

Carrots, shredded

Coconut

Gravy: 

1 can cream of chicken soup

½ - 1 cup sour cream

1 cup milk

Mix and add chicken and heat until warm. Serve over bed of rice, add toppings

Chicken Curry – Annette Baird Sandberg

Chicken Curry – Annette Baird

2 Tlb. olive oil

1 onion, chopped fine

1 can cream of mushroom soup

1 Tlb. curry

1 apple, chopped fine (cooking apple, Jonagold or Granny Smith)

1 cup cream

4 – 6 chicken breasts

Sauté onion and apple in oil for about 3 minutes. Add curry and cook 1 minute more. Stir in soup and cream.

Place chicken in baking dish and season with salt and pepper. Pour sauce over and bake uncovered at 350˚ for about 1 hour and 10 minutes.  

Chicken and Rice Casserole – Annette Baird Sandberg

Chicken and Rice Casserole – Annette Baird

2 2/3 cups celery, diced

2 2/3 cup cooked rice

2 Tlb. onion

1 Tlb lemon juice

1 can evaporated milk

1 ½ cups real mayonnaise

2 cans cream of mushroom soup

Mix all together and place in a 9 x 13, greased casserole dish. Cover with crushed potato chips. Bake at 350˚ for 1 hour. 

Chicken and Rice Casserole – Annette Baird Sandberg

Chicken and Rice Casserole – Annette Baird

2 2/3 cups celery, diced

2 2/3 cup cooked rice

2 Tlb. onion

1 Tlb lemon juice

1 can evaporated milk

1 ½ cups real mayonnaise

2 cans cream of mushroom soup

Mix all together and place in a 9 x 13, greased casserole dish. Cover with crushed potato chips. Bake at 350˚ for 1 hour. 

Chicken and Broccoli Casserole – Annette Baird Sandberg

Chicken and Broccoli Casserole – Annette Baird

1 cup Corn Flakes 

1 Tlb butter or margarine, melted

½ cup flour

1 cup milk

2 cups chicken broth

1 cup mayonnaise

1 tea lemon juice

½ tea. curry powder

2 10 oz. pkgs frozen broccoli

2 ½ cup cubed, cooked chicken

Crush Corn Flakes into fine crumbs. Combine crumbs with melted butter. Reserve or topping. Blend flour and milk to make a smooth paste; stir in chicken broth. Cook until thickened, stirring constantly. Remove from heat. Stir in mayonnaise, lemon juice, and curry powder. 

Cook broccoli according to pkg. directions, only until tender. Drain well, Cut broccoli stalks in half; arrange in 2 quart casserole. Cover broccoli with chicken; pour on sauce. Top with buttered Corn Flake crumbs. 

Bake at 350˚ for 30 minutes or until hot and crumbs are browned. Serves 6. 

Spaghetti Casserole – Annette Baird Sandberg

Spaghetti Casserole – Annette Baird

Brown, drain and rinse:

1 ½ lb lean ground beef

1 onion, chopped 

Add: 

1 can mushroom with juice

1 small bottle picante sauce

Cook:

1 small pkg. spaghetti noodles

Drain and combine with meat mixture

Add: 

1 large can tomato juice

½ lb Swiss cheese

½ cup brown sugar

Place in a casserole dish, put more cheese on top and bake at 350˚ for 30 minutes or until hot. 

Quick and Easy Meatloaf – Annette Baird Sandberg

Quick and Easy Meatloaf – Annette Baird

1 can 10 oz. cream of mushroom soup

2 1bs. Lean ground beef

1 pouch dry onion soup mix

½ cup dry bread crumbs

1 egg, beaten

¼ cup water

In large bowl, mix thoroughly ½ can of the mushroom soup, beef, onion soup mix, bread crumbs, and egg. In casserole dish, firmly shape meat mixture into loaf. Bake at 350˚ for 1 and ½ hours or until done. Spoon off 2 Tlb drippings – reserve. In saucepan over medium heat, heat remaining soup, water, and reserved dripping to boiling, stirring occasionally. Thin sauce with additional water to desired consistency and spoon over meat loaf. Makes 8 servings.

Zucchini Lasagna – Annette Baird

Zucchini Lasagna – Annette Baird

2 ½ cup zucchini, cut 3/8 inch thick (8 cups)

½ cup chopped onion

½ cup green pepper

1 lb. ground beef

1 cup canned mushrooms

1 pkg. spaghetti sauce mix

1 cup water

1 tomato sauce (6oz.)

Grated mozzarella cheese

Grated parmesan cheese

Cook zucchini until tender crisp, Brown hamburger and onion. Add remaining ingredients except cheese. Layer like lasagna with cheese. Bake at 350˚ for 30 minutes. 

Burrito Casserole - Annette Baird Sandberg

Burrito Casserole - Annette Baird

1 lb. ground beef

1 chopped onion

Brown and season with garlic salt, salt, and pepper

Add:

1 can ranch style beans

1 can mushroom soup

1 can rotel tomatoes 

1 pgk. Zateran’s Spanish rice, prepared or you can buy Spanish rice in a can. 

Layer bottom of pan with Doritos, and pour meat and sauce over Doritos. Top with cheese and bake at 300˚ for 30 minutes. 

Lemon Bread – Annette Baird

Lemon Bread – Annette Baird

1 cup butter or margarine

2 cups sugar

4 eggs

3 1/3 cup flour

3 tea. baking powder

2/3 cup nuts

1 tea. vanilla

1 1/3 cup milk

4 teas. grated lemon rind

1 cup chopped nuts 

Cream margarine and sugar, add egg, lemon rind and milk. Mix in dry ingredients. Bake 45 minutes at 350˚. Drizzle 1 cup powdered sugar to 4 teas. lemon juice over loaves while still warm. 

Lemon Blueberry Poppy Seed Bread – Annette Baird Sandberg

Lemon Blueberry Poppy Seed Bread – Annette Baird

1 pkg blueberry muffin with crumb topping mix

2 Tlb poppy seeds

1 egg

¾ cup water

1 Tlb grated lemon rind

Drizzle 

½ cup powder sugar

 1 Tlb lemon juice

1. Preheat oven to 350˚ Grease and flour 8 X 4 inch loaf pan.
2. Rinse blueberries with cold water and drain
3. For Loaf, empty muffin mix into medium bowl. Add poppy seeds; stir to combine and break up any lumps. Add egg and berries and lemon peel. Pour into pan. Sprinkle topping from package over batter. Bake at 350˚. For 57 – 62 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Loosen loaf from pan. Lay foil over the top when removing to keep topping intact. Invert onto cooling rack.  Turn right side up. Cool completely.
4. For drizzle, combine powdered sugar and lemon juice in small bowl Stir until smooth. Drizzle over loaf. 

Sticky Buns – Annette Baird Sandberg

Sticky Buns 

1 cup brown sugar

1 small box butterscotch cook pudding (do not cook)

¾ cup sugar

4 Tlb cinnamon

¾ cup butter

¼ cup vanilla extract

1 cup chopped pecans or walnuts

24 frozen dinner rolls

Spray bundt pan with non-stick spray. Place frozen rolls in pan. Mix items 1 and 2 together. Mix items 3 and 4 together. Melt butter and vanilla. Pour items 3 and 4 over rolls, then items 1 and 2. Next pour butter mix over top and then sprinkle nuts. Cover with foil. Let rise in or out of the refrigerator. Preheat oven to 325˚. Bake for 40 minutes. Remove foil. Bake 15 more minutes. Remove from oven and turn over.

Pizza Dough – Annette Baird Sandberg

Place 2 cups very warm water in a bowl

Add:

2 pkg. quick rising yeast

1 Tlb. sugar

Wait until it gets all bubbly

Add to yeast mixture: 

2 Tlbs. sugar

2 Tlbs. Vegetable oil

2 tea. salt

4 cups flour

Mix together with mixer, dough will be slightly sticky.  Turn onto flour covered surface and let stand 15 minutes. Knead for 2 minutes, until elastic. Press onto pizza pans. (makes about 1 large and 1 small pizza) Bake at 350˚ for 15 minutes, remove from oven and add pizza sauce and your favorite toppings. Bake 15 more minutes. 

Shrimp Salad – Annette Baird

Chill ½ can canned evaporated milk (almost frozen) and whip it.

Add: 

1 cup mayonnaise

1 cup salad dressing

1 Tlb Vinegar

1 tea dry mustard

Add:

1 cooked 10 oz alphabet macaroni

1 cup chopped celery

½ cup chopped onion

4 hard cooked eggs. 

2 cans drained shrimp

½ pkg. frozen peas, cooked

Salt and pepper to taste

Stir together and chill for 24 hours before serving 

Seven Layer Salad – Annette Baird

1 medium head lettuce, shredded

½ cup Bermuda onion, sliced thin

1 cup celery, sliced thin

1 8oz. can water chestnuts, drained and sliced

1 10 oz. pkg. frozen peas

Layer and sprinkle peas on top. Spread 2 cups mayonnaise on top. Sprinkle 2 tea sugar on top. Sprinkle ½ cup parmesan cheese and 1 tea season salt. 

Cover and chill 24 hours. At last minute, sprinkle chopped hard boiled eggs on top. ½ cup grated cheddar cheese, and bacon bits. Arrange 2 medium sliced tomatoes on top.