Recipes by Arlene

Dorothy Meyer is one of my oldest and dearest friends. She and I grew up together in Ravenna, Nebraska. She and her husband, Everett, still live in the Ravenna area.

• 3 cups sugar
• 1 pint real cream
• 4 pints half and half
• 5 eggs, beaten
• 2 tbls vanilla

Mix together well and put in refrigerator until chilled thoroughly. Then put in ice cream freezer according to directions. The container can be put in the freezer an hour or so more to harden more.

1 gallon freezer:

• 7 eggs well beaten
• 2 cups sugar
• ¼ tsp salt
• 3 tsp quality vanilla
• 3 pints half and half
• 3 cartons (1/2 pints) whipping cream

or

1 quart freezer:

• 3 eggs well beaten
• 1 cup sugar
• 1/8 tsp salt
• 1 ½ tsp quality vanilla
• 24 oz half and half (1 ½ pints)
• 12 oz whipping cream (3/4 pint)

After beating eggs, add remaining ingredients blending well and pour into freezer. Follow instructions for table top modern freezers that freeze in the refrigerator. If using outdoor/old fashioned type freezer – freeze with ice and water. Ratio is one part course rock salt to six parts crushed ice. Don’t use table salt as it dissolves too quickly.

• 2 eggs beaten
• ½ cup solid vegetable shortening (Crisco, for example)
• 1 cup light molasses
• 1 cup sugar
• 2 cups all purpose flour
• 1 tsp salt
• 1 tsp ground cloves
• 1 tsp nutmeg
• 2 tsps cinnamon
• 2 tsps ground ginger
• 1 cup boiling water
• 1 tsp baking soda

Preheat oven to 350. Grease 9″ x 11″ baking pan. Combine all ingredients except boiling water and baking soda in large bowl in the order given mixing well after each addition. Combine baking soda and boiling water in small bowl and stir until dissolved. Blend into molasses mixture. Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 45 minutes. Cool slightly. Cut into squares and serve warm with whipped cream or vanilla ice cream.

• 1 boneless chuck roast
• 1 can beef broth
• 1 envelope Italian dressing mix
• ½ cup water

In a crock pot, place the beef broth, water and dressing mix and blend thoroughly.  Add the beef roast. Cover and cook on high for the first hour only. Then turn down to low heat for 6-8 hours until meat is very tender. Slice meat very thin and serve on rolls.

• 1 slice bacon, cut in 1” pieces
• 1 garlic clove, slivered
• ½ cup chopped onion
• 1 lb coarsely ground chuck
• 2 – 16 oz. cans kidney beans (light and dark each)
• 2 – 16 oz. can chopped tomatoes
• 6 oz. can tomato paste plus 2 cans water
• 11.5 oz. can tomato juice
• 1 tbls salsa
• 1 tbls chili powder
• 1 ½ tsp salt
• ½ tsp oregano
• ¼ tsp pepper
• 1 bay leaf
• Dash Tabasco
• 1/3 cup beer
• Dash Kahlua
• Small dash red wine vinegar or dry red wine
• Dash Worcestershire sauce
• Small slice unsweetened chocolate
• Pinch of: fresh parsley, coriander, cumin, dried basil, garlic salt, onion salt, cayenne pepper, ground cinnamon, cardamom, savory, nutmeg, allspice, mace, tarragon, turmeric, marjoram, celery salt, paprika, ground ginger, both white and brown sugar, thyme, garlic powder, dry mustard and ground cloves. (Honey and beef broth can be added in small amounts too if desired.)

In Dutch oven, fry bacon and add garlic, onion and ground chuck. When meat is cooked, drain off grease. On low heat – add beans, tomatoes, tomato juice and paste, water, chili powder, salt & pepper, oregano, bay leaf and Tabasco. Stir and then add Kahlua, vinegar or wine, Worcestershire and chocolate. Add all “pinch of” ingredients above. Simmer uncovered for one hour. Remove bay leaf. Serve with grated cheese and onion rings.

• 8-oz. package of noodles
• 12-oz. can corned beef, diced
• 10½-oz. can cream of chicken soup
• ¼ lb American cheese, diced
• 1 cup milk
• ½ cupped chopped onions
• ¼ cup buttered crumbs or Ritz crackers

Cook noodles in boiling salted water until tender and drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2 quart casserole. Top with buttered crumbs. Bake in moderate oven at 350 degrees for 45 minutes. Serves 8-10.

Note: Substitute leftover Thanksgiving turkey for corned beef as another option.

During the warm months, it’s nice to have a fluffy, no-bake dessert that’s a snap to make. Packed with peanut butter, this pie gets gobbled up even after a big meal.

• 1 package (8 ounces) cream cheese, softened
• ¾ cup confectioner’s sugar
• ½ cup creamy peanut butter
• 6 tbls milk
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 graham cracker crust (9 inches)
• ¼ cup chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter; mix well. Gradually add the milk. Fold in whipped topping; spoon into crust. Sprinkle with peanuts. Chill overnight. Makes 6 – 8 servings.

Shirley Hunter was one of my best friends from Redwood Lane in Northbrook, Illinois. She and her family now live in Virginia. This is one of her delicious recipes!

• 1 ½ lbs sirloin steak
• 1 can cream of celery soup
• 1 can onion soup
• 1 can cream of mushroom soup
• ½ cup wine

Mix everything together. Place in casserole with cover and bake at 250 degrees for about 4 hours. Thicken gravy with browned flour if desired. Serve with noodles.

Note: If doubling the recipe, do not double the celery soup!

• 2 tbls vegetable oil
• 4 tbls flour
• 4 tsp salt
• Dash pepper
• 2 lbs sirloin steak cut into 1” cubes
• 1 can condensed tomato soup
• 10 oz. can beef gravy
• 12 oz. can V8 juice
• 1 envelope spaghetti sauce mix
• ½ cup chopped onion
• ½ tsp basil leaves
• Parsley flakes
• Potatoes, carrots and 1 medium onion cut into quarters
  

Combine flour, salt and pepper in bag and shake meat to coat. Place meat in hot oil on medium-high heat. Brown all sides, turn to low while adding the rest of the ingredients. Stir thoroughly. Cover and place in 375 degree oven for 1 hour or 250 degree oven all afternoon. If gravy gets too thick during cooking, add a little water.

• 6 – 8 country style pork ribs
• 16 oz. catsup
• 1 envelope dry onion soup mix
• ¼ cup red wine vinegar
• ¼ cup dark corn syrup
• 2 tbls peanut oil
• 1 tsp dry mustard

Slightly brown ribs under broiler, turning once. Combine all other ingredients to make sauce in small saucepan. Heat 3 minutes on med. Heat, stirring constantly. Put sauce and ribs in crock pot and cook on low for about 8 hours (can also be in a 275 degree oven).