Fresh Apple Pie – Kenna Christensen

Fresh Apple Pie – Kenna Christensen

¾ cup sugar

1 Tlb corn starch

1 tea. ground cinnamon

6 cups peeled, cored apple slices

1 Tlb lemon juice

1 recipe double crust pastry

1 Tlb butter

Stir together first 3 ingredients. Toss with apples and lemon juice until coated. Turn into a pastry lined 9 inch pie plate.  Dot with butter. Cover with top crust. Seal and flute edge, cut slit in top. Bake at 425˚ for 50 minutes or until crust is browned.

Banana Cream Pie Filling – Kenna Christensen

Banana Cream Pie Filling – Kenna Christensen

4 cups milk 

1 cup sugar

6 – 8 Tlbs. cornstarch

½ tea. salt

3 whole eggs

1 tea vanilla

Place sugar, cornstarch, and salt in a bowl. Gradually add 1 cup milk, stir until smooth. Place 3 cups milk in double boiler, cook until scalded. Add other mixture. Cook until thick, Add eggs, cook until eggs are done and mixture is thick. Remove from heat add vanilla. Cool at room temperature. 

Powdered Sugar Frosting – Kenna Christensen

Powdered Sugar Frosting – Kenna Christensen

3 ½ cups powdered sugar

2 Tlbs. cocoa

6 Tlbs. butter, softened

Add milk or cream to make a good spread. 

Turkey Au Gratin – Kenna Christensen’s leftover Thanksgiving Dinner Specialty

Turkey Au Gratin – Kenna Christensen’s leftover Thanksgiving Dinner Specialty

3 Tlbs. butter, melted

½ cup chopped onion

3 Tlb flour

½ tea salt 

2 cups milk

2 cups diced cooked turkey or chicken 

½ cup sharp cheddar cheese

1 Tlb Lemon juice

4 cups egg noodles, cooked and drained

1 cup crushed Ritz crackers 

1 Tlb melted butter or margarine

Melt the 3 Tlb butter or margarine in a large skillet. Sauté onions in butter until onions are tender. Add flour and mix until well blended. Stir in salt and a of dash pepper. Remove from heat. Add milk, stirring to blend. Cook, stirring until thickened. Blend turkey or chicken into white sauce along with lemon juice and cheese. Fold in egg noodles. Pour mixture into a two-quart casserole. Combine crushed Ritz crackers and the 1 Tlb melted butter margarine. Sprinkle this mixture over casserole and bake at 325˚ for about 20 minutes or until hot. Serves 12. 

Tuna Crisp – Kenna Christensen

Tuna Crisp – Kenna Christensen

1 can tuna fish

1 cup wide egg noodles

2 Tlb Pimiento, optional

1 can cream of mushroom soup

4 oz potato chips

Cook noodles in salted, boiling water until tender, and drain. Stir in tuna (drained), pimiento, and mushroom soup. Reserve enough large potato chips to top. Crush remaining chips and cover bottom of 1 ½ quart casserole dish. Add tuna mixture. Top with whole potato chips. Bake at 350˚ just long enough to heat thoroughly and crisp potato chips on the top. 

Note: for company, use cooked chicken instead of tuna, and add one can of mushrooms, sliced. THIS CRACKED ME (Annette) UP!!!!

Stuffed Zucchini – Kenna Christensen

About 2 lbs. zucchini

1 cup shredded cheese

2 eggs, slightly beaten

½ cup cottage cheese 

1 tea salt

Dash pepper

1 Tlb chopped parsley

1 slice bread (cut into small cubes)

Pulp from zucchini

Buttered bread crumbs

Use small zucchini, ½ per serving or use larger zucchini cut to serving size. Scrub well. But do not peel. Cook in boiling, salted water until tender-crisp. Cut zucchini in half length-wise. Carefully scrape out pulp. Save shells. If zucchini is young, use all the pulp, if is old. Discard seeds. 

Mix ingredients and stuff squash shells. Cover with buttered crumbs, and bake in a 325˚ for 20 minutes. Place under broiler a few minutes before serving to brown crumbs

Savory Rice – Kenna Christensen

Savory Rice – Kenna Christensen

1. Dissolve

2 cups hot water

2 bullion cubes, chicken

2.  Add:

1 cup white rice (not instant, uncooked)

1 tea. salt

1 Tlb butter or margarine

½ cup chopped celery

½ cup chopped parsley or 2 tea. flakes

3. Put all ingredients into a 2 quart sauce pan and cook on top of stove. 

4. Bring to a boil, turn down and steam until rice is done. About 20 minutes.

Ham Fried Rice – Kenna Christensen

Ham Fried Rice – Kenna Christensen

Sauté in 1/3 cup oil:

Carrots, sliced or grated

Frozen peas

Onion, chopped

Green pepper, chopped

Cook 1 ½ cup rice

Warm ham chunks and put all ingredients together and stir in 3 -4 scrambled eggs. 

Pepper Steak – Kenna Christensen

Pepper Steak – Kenna Christensen

1 lb. beef chuck or round

¼ cup soy sauce

1 clove garlic

1 ½ tea. grated fresh ginger or ½ tea. ground ginger

1/3 cup salad oil

1 cup green onion, thinly sliced

1 cup red or green pepper cut into squares

2 stalks celery

1 Tlb. cornstarch

1 cup water 

2 tomatoes cut into wedges

Cut beef across grain into thin strips, Combine soy sauce and garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan and add beef. Toss over high heat until brown. Cover and cook meat over low heat until meat is tender. Turn up heat, and add vegetables, cook until tender crisp. Mix cornstarch and water. Stir and cook until thick. Add tomatoes and heat through. 

Round Steak Stroganoff – Kenna Christensen

Round Steak Stroganoff – Kenna Christensen

2 lbs. round steak

½ cup flour

1 tea. salt 

1 tea. paprika

¼ cup salad oil

½ cup chopped onion

1 10 ½ oz can consommé

½ soup can water

1 bay leaf

1 tea Italian seasoning

1 can whole mushrooms, drained

1 cup dairy sour cream

Cut meat into bite-size pieces. Mix flour, salt and paprika. Heat oil in skillet; add meat and brown, than add onion and sauté until barely tender. Add consommé, water, and seasoning. Cover and turn to very low, and simmer 45 minutes to 1 hour (or until meat is tender).  It may be necessary to add a little more water as meat cooks. Stir in mushrooms and sour cream just before serving. Heat briefly, and serve over rice. Serves 6.

Saucy Meat Balls – Kenna Christensen

Saucy Meat Balls – Kenna Christensen

1 lb. lean ground beef

2/3 cup grated parmesan cheese

½ cup seasoned dry bread crumbs 

½ cup milk 

1 egg, slightly beaten

2 Tlb shortening

1 Tlb flour

1 can 28 oz tomatoes cut into bite-size pieces

1/3 – ½ cup Heinz 57 sauce

1 Tlb sugar

½ tea. salt

Hot, buttered noodles

Combine first five ingredients. Shape into 20 meatballs, Brown well in shortening. Drain excess fat. Sprinkle flour over meatballs: stir gently to coat. Combine tomatoes, 57 sauce, sugar and salt. Pour over meatballs, Simmer, uncovered, 25 minutes or until sauce is desired consistency, stirring occasionally. Serve meatballs and sauce over noodles. Makes 5 servings. 

Chili Verde – Kenna Christensen

Chili Verde – Kenna Christensen

10 lbs. boneless pork butt

1 cup vegetable oil

1 large onion, diced

2 cloves garlic, minced

Salt and pepper to taste

¾ cup flour

1 tea. ground coriander

1 tea. ground cumin

1 can diced green chilies

1 quart water, approx. 

Cut pork into ½ inch cubes, brown in vegetable oil. Add onion and garlic. Cook until onions are tender. Add flour and cook 2 or 3 minutes. Add spices and green chilies and water. Simmer until meat is tender. Serve with fresh homemade tortillas.  

Banana Nut Bread – Kenna Christensen

Grandma got this recipe in London, while on her mission

1 cup sugar

4 eggs

1 cup chopped nuts

½ tea. salt

2 cup mashed banana

1 cup shortening

4 cups flour

1 cup sour milk

3 tea. soda in milk

2 tea. vanilla

Mash bananas; add sour milk and soda, set aside. Cream sugar and shortening. And add eggs. Beat well. Add banana, milk mixture, mix well. Add flour and salt. Stir thoroughly. Add vanilla and nuts. Beat well. Pour into greased loaf pans and bake at 350˚ for 40 minutes or until toothpick comes out clean. 

Scone Dough – Kenna Christensen

Scone Dough – Kenna Christensen

1 pkg. yeast

1 egg

1 ½ tea. salt

2 cups warm water

½ cup sugar

½ cup shortening – melted 

8 cups flour

Put yeast in ½ cup of warm water with 1Tlb. of sugar and let rise. In a bowl, add 2 cups of warm water, 1 beaten egg, melted shortening, salt, and ½ cup of sugar. Add yeast mixture. Add one cup of flour first, then slowly add the rest. Save on cup to knead in. Let rise at least one hour. 

Homemade Bread – Kenna Christensen

Homemade Bread – Kenna Christensen

5 cups warm water

2 Tlbs. yeast or 2 pkg. yeast

½ cup sugar

¼ cup liquid shortening

2 tea. salt

  

1. Dissolve yeast in about 1 cup warm water, add 1 Tlb. sugar and let yeast rise.

1. Add 4 more cups of the water and then mix all ingredients together in large mixing bowl. 

1. Add enough flour to make soft dough, about 7 cups. Knead or mix with bread mixer.

1. Let rise until double in bulk. Knead down and let rise again to double in bulk.

1. Put in 4 loaf pans. Let rise to double again. Bake 375˚ for 15 minutes. Turn down heat to 350˚ for 30 minutes. 

Homemade Maple Flavored Syrup

Homemade Maple Flavored Syrup

1 cup sugar

1 cup brown sugar

1 cup water

½ tea maple flavoring

½ tea. vanilla

Stir until sugar is dissolved over low heat. Bring to a boil on high heat and turn off or to low and cook to desired thickness. Do not stir while boiling. Add maple flavoring at the last minute. 

Waffles – Kenna Christensen

Waffles – Kenna Christensen

3 cups flour

5 teas. baking powder

1 scant tea salt

2 Tlb. sugar

4 eggs

2 cups milk

2/3 cup oil

1 tea. vanilla

Place all dry ingredients in a large bowl, separate eggs, place yolks on dry ingredients, beat egg whites until stiff add milk to dry ingredients and beat. Fold in oil and fold in egg whites

French Fried Pancakes – Grandma Kenna (Grandma Paula)

1 ½ cup flour

2 eggs

1 cup milk 

Batter should be thin, mix well.

Cook in hot fry pan with bacon grease so the batter won’t stick to the pan. 

Kenna’s Homemade Noodles

3 eggs

1 ¼ cup flour

Scant tea. salt

About 1 Tlb water

Mix and make really firm dough, you may need to add more flour. 

Roll out on floured cloth or surface, very thin, 1/8 inch or less. Let dry. Cut into strips, width varies with purpose of the noodle. Wider for casseroles, thinner for soups. Cook in boiling water for ten minutes. 

Kenna’s Perfect Pie Crust

3 cups flour

1 1/3 cups shortening

5 Tlbs. cold water

1 Tlb. apple cider vinegar

1 small egg

Scant tea. salt

Mix shortening, flour, salt w/pastry blender until mixture forms pea size balls. Mix egg, vinegar, and water in separate bowl w/wire whisk. Gently pour wet mixture into dry mixture. Mold with hands and roll to form pie size circles. Makes two double or four single pie shells. Bake at 425˚ for 8-10 minutes