Chocolate Pie – Emily Christensen

Chocolate Pie – Emily Christensen

1 graham cracker crust

3 Tlb water in double boiler

1 6 oz. chocolate candy bar

Melt the candy bar and water together in double boiler. 

Add: 12 oz. whipped topping. Pour in pie crust and freeze. 

Banana Cake – Emily Christensen

Banana Cake – Emily Christensen

2 ¼ cup flour

1 2/3 cup sugar

1 ¼ tea. baking powder

1 ¼ tea. soda

1 tea. salt

2/3 cup shortening

2/3 cup buttermilk

3 eggs

2 cups mashed, ripe banana (about 4)

Bake in a greased and floured 9 x 13 inch pan at 350˚ for 45 minutes.

Frosting:

1/3 cup butter, softened

3 cups powdered sugar

1 ½ tea. vanilla

2 Tlbs. Milk

Fettuccini – Emily Christensen

Fettuccini – Emily Christensen

1 box Fettuccini noodles

Boil and drain (don’t rinse) Pour back into pan

Add:

1 cube butter or margarine 

1 pint half and half

Stir until thick

¾ cup grated parmesan cheese (fresh best)

You may add vegetables, mushrooms, ham and zucchini or chicken

Wild Rice – Emily Christensen

Wild Rice – Emily Christensen

½ 1b margarine

1 tea. oregano

2 cans mushrooms w/juice

3 cans beef consume

2 cans water

8-10 green onions, whole

2 cups long grain rice

Sauté oregano, mushrooms, onions and rice in mushroom juice until brown. Pour into 4 quart casserole dish. Add remaining ingredients and stir. Bake at 425˚ for 1 hour, stirring a few times during baking. 

Chicken Enchilada’s – Emily Christensen

Chicken Enchilada’s – Emily Christensen

This is the recipe used at Netty’s

Sauce:

Mix together

1 pint sour cream

2 cans cream of chicken soup

2 cups grated cheese 

Sauté

1 large onion

½ cup chopped, green chilies

Add:

2-3 chicken breasts – cut in cubes or you can use hamburger, browned

Mix one cup of sauce with the meat and fill tortillas. Put remainder of the sauce on the bottom and top and bake at 350˚ for 35 minutes. 

Breakfast Casserole – Emily Christensen

Breakfast Casserole – Emily Christensen

1 lb. ground sausage (browned and drained)

4 eggs (beaten)

Salt and pepper to taste

2 English muffins

1 ½ cup grated cheese

Layer ingredients. Set over night in the refrigerator.

Add: 1 can cream of mushroom soup

½ can milk

Spread on top and bake at 350˚ for 1 hour

Fast French Bread – Emily Christensen

Fast French Bread – Emily Christensen

Mix and let rise:

2 Tlbs. yeast

1 tea. sugar

½ cup very warm water

Mix:

1 ¾ cup hot water

3 Tlbs.oil

3 heaping Tlbs. sugar

1 Tlb Salt

Mix both parts together. Add 4 ½ - 5 ½ cups flour. Stir with spoon. Let rise 15 minutes. Beat down with spoon. Rise again for 15 minutes. Beat down. Shape into 2 loaves. Cut slits diagonally. Brush with egg whites. Bake at 350˚ for about 30 minutes.

Cauliflower Lettuce – Emily Christensen

1 head lettuce

1 head cauliflower

½ or ¼ Bermuda or green onions may be substituted

1 bottle Hormel read bacon bits

Dressing:

1 cup miracle whip

½ cup sugar

1/3 cup parmesan cheese.

Mix dressing just before serving. 

Italian Pasta Soup – Emily Christensen

2 cloves garlic, minced

1 cup celery, chopped

½ medium onion, chopped

Put above ingredients in large pan and cover with 2 cups of water and 4 beef bullion cubes. 

Add:

1 quart chopped tomatoes

1 can kidney beans 

2 tea basil 

4 Tlbs brown sugar

Salt and pepper to taste

8 oz tomato sauce

When vegetables are partly cooked, add 1 cup uncooked shell pasta and cook until pasta is done. Add water as needed. 

Ham Glaze – Emily Christensen

1 can crushed pineapple

1 cup brown sugar

1 Tlb corn starch

1 Tlb mustard

1 Tlb lemon juice

Salt

Cook over medium heat until thickened

Wassail – Emily Christensen

2 cups water 

1 cup sugar

2 cinnamon sticks

Simmer 10 minutes

1 quart cranberry juice

1 quart water 

2 cups orange juice

1 Tlb. lemon juice

Simmer 30 minutes and enjoy on a cold winter night.