Apple Custard Pie – Kathryn Christensen

Apple Custard Pie – Kathryn Christensen

4 cups unsweetened applesauce

2 cups sugar

½ cup margarine

Dash of salt

6 Tlb (level) flour

4 eggs

If applesauce is already sweetened, add only 1 cup sugar. Mix all together. Whip 4 egg whites. Fold into mixture. Add 1 Tlb. vanilla. Bake in an uncooked pie shell until brown at 350˚ - 400˚ for about 45 minutes. Makes two pies.

Jelly Roll – Kathryn Christensen

Jelly Roll – Kathryn Christensen

3 eggs 

1 cup granulated sugar

1/3 cup water

1 tea. vanilla

¾ cup flour

1 tea. baking powder

¼ tea. salt

About 2/3 cup jelly or jam (your favorite flavor)

Powdered sugar

Heat oven to 375˚. Line jelly roll pan, (large cookie sheet) with aluminum foil or waxed paper; grease. In small mixing bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixing bowl; gradually beat in granulated sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spread batter to corners.

Bake 12 – 15 minutes or until wooden pick inserted in center comes out clean. Loosen cake from edges of pan; invert on towel on towel sprinkled with powdered sugar. Carefully remove foil; trim off stiff edges if necessary. 

While hot, roll cake and towel from narrow end. Cool slightly on wire rack. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up;

Sprinkle with powdered sugar 

Carrot Jelly Roll Cake with Cream Cheese Filling – Kathryn Christensen

Carrot Jelly Roll Cake with Cream Cheese Filling – Kathryn Christensen

2 cups flour

2 cups sugar

2 tea cinnamon

1 tea. salt

4 eggs

1 ½ cup oil

1 tea. vanilla

3 cups carrots, grated

Walnuts, chopped (optional)

Mix in the following order: carrots, grated finely, sugar, flour, and all spices, oil, eggs, nuts, and mix until sugar is dissolved. Don’t over mix. 

Bake on a cookie sheet - large, sometimes called jelly roll pan, not 9 x13” size.

Grease and line pan with waxed paper. Bake at 350˚ for 20 to 30 minutes. Turn over onto a powdered sugar covered towel. Carefully remove paper. Let cool and frost with cream cheese frosting and freeze. 

Cream Cheese Frosting:

3 cups powdered sugar

1 cup butter

1 pinch of salt

8 oz. cream cheese

1 tea. vanilla

Gradually add powdered sugar and beat until light and fluffy. 

Cookie Cake – Kathryn Christensen

Cookie Cake – Kathryn Christensen

This recipe came from Aunt Norma Christensen Riddle, but after a person makes it more than 10,000 times, it becomes their recipe.

½ cup raisins

½ cup shortening

1 cup sugar

1 egg

1 cup water, save ¾ cup of the water for batter

1 tea. vanilla

Pinch of salt

½ cup chopped nuts

2 cups flour

1 tea. cinnamon

1 tea. soda

Boil raisins in 1 cup water until soft, save ¾ cup of the water for the batter. Beat all ingredients together and put in greased cake pan. Bake at 350˚ for 15 – 20 minutes.

“Old Fruit Cake” – Kathryn Christensen

“Old Fruit Cake” – Kathryn Christensen

1 quart old fruit, any kind, including juice, mix in a blender

4 teas. soda

4 ½ cup flour

2 cups sugar

4 teas. cinnamon

1 tea. nutmeg

¾ tea. cloves

1 cup oil

Beat all ingredients together and add nuts, chocolate chips, or raisins if desired. Bake in Large! Greased and floured pan at 350˚ for 40 – 45 minutes. Serve hot or cooled with sauce or whipped cream.

Yum! Yum! Cake Kathryn Christensen

Yum! Yum! Cake Kathryn Christensen

1 lemon cake mix (and ingredients to make the cake)

1 pkg. cream cheese, 8 oz. 

2 cups milk

1 pkg. instant vanilla pudding

1 can crushed pineapple, 20 oz. drained

1 pkg. cool whip, large

1 pkg. coconut

Bake cake mix following directions on the box and bake in a 9 x 13 inch pan. Set aside and cool. Beat until fluffy, cream cheese and milk. Add instant pudding mix. Fold in crushed pineapple. Spread on cooled cake. Layer ½ the cool whip on top of the pineapple mixture. Sprinkle all the coconut and then spread the remaining cool whip. Cut in serving size pieces. 

Lemon Fluff Cake - Kathryn Christensen

Lemon Fluff Cake - Kathryn Christensen

1 medium angel food cake

½ pint whipping cream

2 3oz. lemon pudding, not instant

4 eggs, separated

Peel and juice of ½ lemon

Break cake into bite-size pieces. Place a layer in a 9 x 13 inch, glass pan. Not aluminum.

Cook pudding according to directions on the box except use 1/3 cup sugar, egg yolks are used in pudding. Beat egg whites into a meringue with ½ cup sugar. Fold meringue into lemon mixture and pour ½ over layer of angel food pieces. Add another layer of cake topped with the rest of the lemon mixture. Cover and chill. Whip cream, add sugar and vanilla to taste and spread over cake. Serves 20. 

Mandarin Orange Cake – Kathryn Christensen

Mandarin Orange Cake – Kathryn Christensen

1 pkg. yellow cake mix

1  11 oz. can mandarin oranges, un-drained

4 eggs

½ cup vegetable oil

1  15 oz. can crushed pineapple, un-drained

1  9 oz. carton Cool Whip, thawed

1 small pkg. vanilla instant pudding

Combine cake mix, oranges, eggs and oil. Beat 2 minutes at high speed. Reduce speed to low and beat 1 minute. Pour batter into greased and floured 9 x 13 inch pan. Bake at 350˚ for 30 – 35 minutes. Cool completely.

Frosting:

Combine pineapple cool whip, and pudding. Beat 2 minutes at medium speed. Let stand 5 minutes. Spread on cake.

  

Apple Cake – Kathryn Christensen

Apple Cake – Kathryn Christensen

3 eggs

1 ½ cup sugar

1 cup oil

2 cups flour

2 tea cinnamon

1 tea soda

1 tea salt

1 tea vanilla

1 cup chopped walnuts

4 cups sliced apples (about 5 medium)

Beat together eggs, oil, and sugar. Stir in the rest of the ingredients, except only about half of the apple slices. Spread the rest of the apple slices in the bottom of a buttered 9 x 13 inch pan. Spread the batter over the apples. Bake at 350˚ for 1 hour or until top is golden and apples are cooked. Cool. Use cream cheese frosting.  

Cream Cheese Frosting – Kathryn Christensen

Cream Cheese Frosting – Kathryn Christensen

8 oz. pkg. cream cheese, softened

¼ cup butter, softened

2 cups powdered sugar

1 tea. lemon juice

Beat cream cheese and butter until softened. Add the rest of the ingredients and whip until smooth. 

Marshmallow Frosting or 7 Minute Frosting – Kathryn Christensen

Marshmallow Frosting or 7 Minute Frosting – Kathryn Christensen

1/3 cup water

1 Tlb light corn syrup

1 cup sugar

¼ tea. cream of tarter

¼ tea. salt

1 egg white

1 tea. vanilla

Place water, corn syrup, sugar, cream of tartar, and salt in a sauce pan. Stir over heat until the sugar is completely dissolved. Put egg white in a deep, narrow bowl, a large wide bowl will not let the egg white beat to a stiff stand. Beat until fluffy and stands in peaks. Gradually pour the hot liquid into the egg white in a thin stream. Continually beating about 7 minutes; add vanilla and continue beating until icing looses its shine and will stand in stiff peaks. 

Hamburger Under Cover – Kathryn Christensen

Hamburger Under Cover – Kathryn Christensen

1 lb ground beef

1 small onion, diced

1 large can or 2 small cans tomato soup

1 – 2 cans green beans

1 can stewed tomatoes

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 

Brown hamburger and onion. Drain and rinse. Add tomato soup, green beans, and stewed tomatoes. Put mashed potatoes on top and sprinkle grated cheese on top. Bake at 350˚ for 15 – 20 minutes or until warmed through. A variation to this recipe is, replace tomato soup with cream of mushroom and omit stewed tomatoes. 

Waikiki Meatballs with Sweet and Sour Sauce – Kathryn Christensen

Waikiki Meatballs with Sweet and Sour Sauce – Kathryn Christensen

1 ½ lb. ground beef

2/3 cup cracker crumbs

1/3 cup minced onion

1 egg

1 ½ tea salt

¼ tea ginger

¼ cup milk

1 Tlb shortening

2 Tlb cornstarch

½ cup brown sugar (packed)

1 can (13 ½ oz.) pineapple tidbits, drained (reserve syrup)

1/3 cup vinegar

1 Tlb Soy Sauce

1/3 cup chopped green pepper

Mix thoroughly: beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded Tlbs into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Drain fat form skillet

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits, and green pepper; heat through. Makes 6 servings.

Lasagna – Kathryn Christensen

Lasagna – Kathryn Christensen

1 lb lean ground beef

6 oz. lean ground pork

¾ cup chopped onion

1 clove garlic, minced

1 can (16 oz.) tomatoes

1 can (15 oz) tomato sauce

2 Tlb parsley flakes

2 Tlb sugar

1 tea. salt

1 tea. basil leaves

3 cups (two 12oz. cartons) creamed cottage cheese

½ cup grated parmesan cheese

1 Tlb parsley flakes

1 ½ tea. salt

1 tea. oregano leaves

1 pkg. (8oz.) lasagna noodles, cooked and well drained

¾ lb. mozzarella cheese, shredded

½ cup grated parmesan cheese

Cook and stir ground beef, ground pork, onion and garlic in large skillet. Until meat is browned and onion is tender. Drain off fat.

Add tomatoes and break up with fork. Stir in tomato sauce, 2 Tlbs. parsley flakes, sugar, and 1 tea. salt and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce. 

Heat oven to 350˚. Mix cottage cheese, ½ cup parmesan cheese, 1 Tlb parsley flakes, 1 ½ tea. salt and oregano. Reserve ½ meat sauce for thin top layer.

In un-greased 9x13 casserole dish, layer ¼ each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with ½ cup parmesan cheese. (If desired, lasagna can be covered and refrigerated several hours at this point)

Bake uncovered for 45 minutes (allow and addition 10 -15 minutes if the lasagna has been refrigerated). Make 12 servings

Chicken Dressing Casserole – Kathryn Christensen

Chicken Dressing Casserole – Kathryn Christensen

4 chicken breasts, cooked and cubed

1 twin pack of Stove Top Stuffing

1 can cream of chicken soup

1 8 oz. container sour cream

Make ½ dressing as directed, substituting chicken broth for water. Spread over bottom of 9 x 13 casserole dish. Spread cut up chicken over dressing. Mix soup and sour cream together and spread over chicken. Continue layering with the ½ of dressing and the rest of the chicken. Top with a layer of soup and sour cream mixture. Bake 20 minutes at 350˚. 

Broccoli or other vegetables can be added just before soup and sour cream.

Scottish Pastries – Kathryn Christensen

Scottish Pastries – Kathryn Christensen

Pie crust dough, enough for 3 pies

2 cups cooked meat, cubed

2 cups cubed potatoes

1cup diced onion

½ cup gravy or stock

Salt and pepper to taste

Make pastry and cut in rounds, about the size of a saucer plate. Mix all ingredients together and put a pile in the center of each pastry round. Moisten and bring up to the top. 

Brush with milk and bake at 400˚ for 35-40 minutes. 

Tuna Macaroni Casserole – Kathryn Christensen

Tuna Macaroni Casserole – Kathryn Christensen

4 oz. small shell macaroni

1 can cream of celery soup

1/3 cup milk

¼ cup mayonnaise or salad dressing

½ tea. dry mustard

1 cup shredded American cheese

1- 6 ½ oz. can tuna

¼ cup chopped pimento

¼ cup fine dry bread crumbs

1 Tlb butter, melted

½ tea. paprika

Cook macaroni and mix together, except bread crumbs, butter and paprika. Mix bread crumbs and butter, spread on top of casserole, Sprinkle on paprika. Bake uncovered at 350˚ for 45-50 minutes. And then 7 minutes on high in the microwave. 

Noodles and White Clam Sauce – Kathryn Christensen

Noodles and White Clam Sauce – Kathryn Christensen

1 pkg. noodles

½ cup butter

1 ½ cup cream

1 Tlb flour

¾ cup grated cheese

1 clove garlic, minced

 ½ tea salt 

Pepper to taste

1 can chopped clams, drained

Prepare noodles. In large pan melt butter, add cream mixed with flour. Stir and blend to medium white sauce. Add grated cheese, garlic, salt and pepper. Add drained clams. Heat through. Add more cream if sauce gets too thick. Pour over hot noodles, serve.  

Not Crappy Crepes – Kathryn Christensen – USU

3 eggs

¾ cup + 2 Tlbs flour

1 cup milk

½ tea. salt

Beat eggs – Mix in all other ingredients. Chill for ½ hour or overnight

Cook in a small amount of butter. 

Clam Chowder – Kathyrn Christensen

2 cups potatoes, diced 

1 cup celery, finely chopped 

1 carrot, grated

White Sauce: 

¾ cup butter

2 cups milk

2 cans clams, chopped

1 tea salt

½ tea sugar

3/4 cup flour

1 tea thyme

½ tea pepper

Simmer the vegetables in the juice from the clams, adding a small amount of water if necessary, on low heat until tender. Make white sauce, cook until thick. Add vegetables. Add clams and seasonings. Simmer slowly until ready to serve. Option: In place of milk, use 1 cup milk and 1 cup cream.