Family Recipes

• 4 cups water boiling and salted
• 1/3 to 1/2 t. salt
• 1 c. rice
• 2 c. milk
• 1 c. sugar
• Cinnamon

Cook the rice in the salted boiling water until soft (15 to 25 min.) Do not stir but lift with a fork occasionally. Add the milk and sugar. Cook a few minutes longer or until thick.
Add cinnamon.

Note: My mother made this and it was one of my grandfather Stukenberg’s favorites.

(This is Colleen Anderson’s recipe)

• 1 head cauliflower
• 1 bunch broccoli
• 1 bunch green onions

Cut above in bite size pieces and soak in ice water for 15 min.

Dressing:

• 1 cup salad dressing
• 1/2 c. sugar
• 1/3 cup oil
• 1/3 cup vinegar
• 1/2 t. salt
• 1/2 t. pepper
• 1/2 cup bacon–cooked and chopped in small pieces

Pour dressing over vegetables and set for 24 hours in refrigerator. It helps to use a 9 x 9 Tupperware or something with a good seal. After 12 hours, turn upside down.

Note: Dad is very fond of this and it lasts for a long time.

• One pkg. frozen vegetables (usually with broccoli, carrots and cauliflower)
• 2 T oil
• 3 T water
• 1 pkg. Hidden Valley Original Ranch Dressing Mix

Mix well and bake for 45 minutes at 350° in a covered casserole. Stir every 10 minutes or so.

(This recipe came from Mary Ellen.)

• 2 T. brown sugar
• 1/4 t. dry mustard
• 1/4 c. catsup
• 2 slices bacon, cut in 1 inch pieces
• 1 can pork and beans (16-18 ounce can)

Combine ingredients. Bake covered in greased casserole in moderate oven (350°) 20 minutes. Uncover and continue baking 20 minutes. Serves 4.
Note: Triple the recipe with 53 oz. large can of beans. Just right for casserole dish size.

• 1 large pkg. Southern style hash brown potatoes (Ore-Idaho)
• 1 large white onion (Sauté in butter)
• 1 large sour cream
• 11/2 cups cream of chicken soup
• 1/4 cup butter (1 c. as called for 1s too much)
• 1 cup Cheddar cheese, any kind Potato chips on top

Sauté onion in butter. Add the rest of ingredients. Crumble the potato chips and put on the top. Cover and bake 1 hour at 350° (Cover and bake about 1 1/2 hours if recipe is doubled).

For 12 people:

• 8 cups of water
• 2 cups milk
• 1/4 lb. margarine
• Salt
• 8 cups potato buds

For 16 people:

• 10 cups of water
• 2 1/2 cups milk
• 1/3 lb. margarine
• Salt
• 10 cups potatoes

• Large potatoes
• Eggs (one boiled potato plus an egg for each potato)
• 1/2 onion chopped (for 6 potatoes)
• Best Foods mayonnaise
• 1 t. to 2 t. prepared mustard
• Pepper
• Lowry’s season salt.

Add mayonnaise to the above to make the right consistency

• 1 Can Campbell’s cream of Mushroom Soup
• 1 t. soy sauce
• 1 can French fried onions
• 3 cups cooked French style green beans
• Dash of pepper

In 1-qt. casserole, stir mushroom soup and soy sauce until smooth; mix in 1/2 (3 1/2 oz. size French fried onions, 3 cups cooked French style green beans, and dash of pepper.
Bake in moderate over (350°) 20 minutes. Top with remaining onions; bake 5 min. more. Serves 6.

• Banana squash
• Butter – melted
• Brown sugar

Peel squash (potato peeler works great) and cut into cubes approximately ¾ – 1 inch in size.
Layer squash in casserole, adding melted butter and brown sugar to top of each layer. (Amount of butter and brown sugar is dependent on your own taste.) Cover casserole and bake at 350° for 1 hour.

• Cut acorn squash
• 1 t. butter or margarine
• 1 t. brown sugar
• Dash of salt and pepper

Cut acorn squash in half and remove seeds and fibers. Place a teaspoon of butter or margarine, a generous teaspoon of brown sugar and a dash of salt and pepper in the center of each squash half.

Place each half on a square of Reynolds Wrap and seal tightly. Place on a shallow pan and bake in a moderately hot oven ( 400°) for 3/4 hour for small squash. One hour or longer for large squash. Butternut and hubbard squash may be baked in the same way. This foil method of baking squash brings out the full flavor of the vegetable. Lets it bake without drying out. Serve at the table right in the foil.