CLASSMATE RECIPES

"EVERYTHING BREAKFAST" CASSEROLE FROM VHS BRUNCH

(SERVES 50) BAKE AT 350 DEGREES – 1 ½ hours

5 pounds grated "store bought" HASH BROWNS

8 cups MILK

18 EGGS

2 cups each cooked: crumbled SAUSAGE cubed HAM

shredded CHEDDAR crumbled BACON

2 cups raw, chopped SPINACH

SPRAY TWO 18x10x2 CASSEROLE BAKING DISHES OR PANS. SPREAD ½ BAG (2 1/2 LB. EACH) OF HASH BROWNS INTO EACH DISH. IN LARGE BOWL ADD ONE CUP EACH OF MEATS, CHEESE, SPINACH AND MIX LIGHTLY – SPREAD GENTLY OVER POTATOS. FOR EACH 25 SERVINGS ADD 1 TEASPOON SALT, ¼ TEASPOON PEPPER TO 4 CUPS OF MILK AND 9 EGGS – STIR TIL BLENDED – POUR OVER MEAT MIXTURE – BAKE. REPEAT FORTHE SECOND DISH. If you prefer not to have spinach or bacon or you want more cheese...it’s your choice ....it still will be good and feed a lot of people!

FOR ONE (13X9) GLASS CASSEROLE BAKING DISH ~

(Serves – 15-18) bake 350 degrees for 1 hour

Spray dish with a non-stick spray

3 cups – cubed hash brown potatoes (I like the look of cubes better)

1 (2/3 cup) each – sausage, bacon, ham, spinach, cheddar –

spread gently over hash browns

2 and 2/3rd cups of milk, 6 large eggs, s/p to taste – mix well in

large bowl - pour over meat/potato mixture and bake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AVA NEWTON'S PRUNE CAKE FROM VHS BRUNCH

 

Recipe given to my mother, Carrie Smith Parsons by Ava Newton who created the cakes and sold them at her family business, Newton’s Drug Store in downtown Victoria in the 1950’s and 1960’s

 

 

 

2 cups sugar

1 cup cooking oil (preferably Wesson Oil)

3 eggs (beaten)

1 cup cooked pitted prunes (drained)

1 cup nuts (chopped) (we use pecans)

 

2 cups flour

1 teaspoon each cinnamon, allspice, cloves, nutmeg

½ teaspoon salt

1 teaspoon baking soda

 

1 cup buttermilk

 

Cream together sugar and cooking oil. (Place the 2 cups sugar in bowl; add cooking oil gradually, beat well.) Add beaten eggs to sugar-oil mixture, mixing well. Sift flour, salt and spices three times. Add flour mixture and buttermilk alternately at low speed, mixing until all lumps are out. Reserve about 2 tablespoons of the flour mixture to mix with nut meats. (This keeps nuts from settling to the bottom of the pan.) Add the prunes; beat well on low speed. Add nuts last; beat on low speed until they are distributed evenly. Bake in a Bundt pan at 325? approximately 1 hour and 30 minutes. Test with cake tester and add or subtract time as needed. Let cake sit in pan for 10 minutes before turning onto a cake rack.

 

Hint: Grease Bundt pan well, even if it has a non-stick coating, and flour generously.

 

This is a scrumptious cake for all occasions and should prove to be a family favorite. It has the added benefit of a spicy aroma which fills your home with good smells.

 

 

Ava Newton’s Orange Buttermilk Cake

This recipe is submitted in loving memory of the late Ava Newton who served this cake at her lunch counter in Newton Drugstore in downtown Victoria

1 cup butter (2 sticks)

2 cups sugar

4 eggs

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

Glaze:

1 cup orange juice

2 tablespoons grated orange rind

½ to ¾ cup sugar

Cream butter and sugar. Beat eggs in one at a time. Mix dry ingredients and add to the creamed mixture alternately with buttermilk. Add vanilla. Bake in tube pan at 350º for 1 hour or more until done. For glaze, mix ingredients and heat but do not boil. Pour over hot cake.

Barbara Parsons Smith

Barbara Parsons Smith

 

 
 
 
EASY GRANOLA FROM KAREN ALLIN PARKER.......

In a bowl add 8 cups old-fashioned oats, 1 cup each - chopped pecans/sliced almonds.

In a small sauce pan add 1/2 cup brown sugar, 1/2 cup canola oil, 1/2 cup honey,
                1/4 cup maple syrup, 2 tsp. cinnamon, 1-1/2 tsp. salt, 2 tsp. vanilla extract.
heat over medium heal until sugar is dissolved.  Remove from heat and stir in vanilla.  Pour over the oat mixture to coat.


Trans to two 15X10X1 inch baking sheets coated with cooking spray.  Bake at 350 degrees for 30 minutes or until crisp....stir every 10 minutes.  Cool on wire racks. Stir in 1 cup raisins and cranberries or chopped apricots after granola has been toasted and cooled  store in airtight bags or containers.  Serve with Greek Yogurt or  heavy cream, if desired.
 
 
 
STRAWBERRY BREAD FROM VHS BRUNCH - EUNICE JOHNSON BOMERSBACH RECIPE
 
..  Preheat oven to 350 degrees
 and grease and lightly flour 2 loaf pans.
With a fork mash thawed  16 ounce package of frozen  whole strawberries with juice;set aside.
In large mixing bowl mix together 1 1/4 cups vegetable oil and 2 cups sugar.
Add 4 beaten eggs and mix together well.
 Stir in  3 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 3 teaspoons cinnamon and 1/8-1/4 teaspoon nutmeg.
 Fold in 1 cup chopped walnuts or pecans and thawed, mashed strawberries.
Pour into 2 prepared loaf pans to bake for 50-60 minutes testing doneness with a toothpick.

 cool bread in pans for about 10-15 minutes before turning out onto foil for storage or onto a platter to serve with cream cheese spread.

 
 
 
 
Sweet Sour Dressing for Slaw or Bean Salad, etc. - ALICE MORGAN BROUGHT TO OTEY MINI REUNON:
 
1 cup sugar or equal amount Splenda
1 teaspoon salt
1 teaspoon dry mustard
1 cup vinegar
2/3 cups canola oil (used less)
 
Mix ingredients in small sauce pan and bring just to boil or until sugar dissolved.  If using Splenda, just warm mixture.  Pour over slaw or other combinations and stir.  Refrigerate.  Tastes better the longer ingredients marinate.
 
 
 
 
 
 
Hidden Valley Ranch Oyster Crackers - ALICE MORGAN BROUGHT TO OTEY'S MINI REUNION:

1 package (1 oz.) Hidden Valley Ranch Original Ranch Salad Dressing Mix
1/2 teaspoon dill weed
3/4 cup salad oil
5 cups plain oyster crackers
(optional: 1/4 teaspoon lemon pepper, 1/4 teaspoon garlic powder)

Preheat oven to 250 degrees F.  Combine salad dressing mix with dill weed and oil.  Pour over crackers, stir to coat.  Place in oven for 15 to 20 minutes.  Stir gently halfway through baking.
 
 
 
 
 
Picante Sauce - ALICE MORGAN BROUGHT TO OTEY'S MINI REUNION:

15 ounce can tomato puree
28 ounce can crushed tomatoes with juice or petite diced with juice (used: fire roasted)
1/2 - 3/4 cup sliced jalapeno peppers
6 dashes of favorite hot sauce
1/2 tablespoon paprika and cumin
1 1/2 tablespoons chili powder
1 1/2 tablespoons sugar or Splenda
3/4 teaspoon minced garlic
1 teaspoon salt
 
With exception of crushed tomatoes, put all ingredients into large food processor with metal blade.  Blend to desired chunkiness desired.  Add crushed tomatoes.  Stir.  Makes 5 cups.  Keeps several weeks in refrigerator.

 

 

 

EASY BANANA PUDDING - JOYCE HAMLIN BROUGHT

TO OTEYS MINI REUNION:

 
1 lg. pkg. instant vanilla pudding
2 c. milk
1 can condensed milk
1 lg. container Cool Whip
6 bananas
Vanilla wafers

 

In large bowl, mix instant pudding with milk until it starts to thicken. Add condensed milk and 1/2 of the Cool Whip.
 Stir until everything is blended.

In a large dish, layer pudding, layer of wafers, and layer of bananas until all of the pudding is used. Top with the rest of the Cool Whip.

Keep refrigerated.

 
this is a good tip on this one--  to dip bananas in the lemon juice-- perhaps help not brown so fast--
 
 
EASY CREAMY BANANA PUDDING
 
1 (14 oz.) can Eagle Brand Sweetened condensed milk (NOT EVAPORATED)
1 1/2 c. cold water
1 ----(4 serving size) pkg. instant vanilla flavor pudding mix
2 c.  Cool Whip
36 vanilla wafers
3 med. bananas, sliced and dipped in real lemon juice

 

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart glass bowl. Top with 1/3 each wafers, bananas and pudding. Repeat layers. Cover. Chill and garnish as desired. Keep refrigerated.


agape