RECIPES
From Sandy McClure’s Recipe Box
Page 256 of Grannie Annie’s cookin’ At The Homestead.
SANDY’S GREEN CHILI
Sometimes I just HAVE to fix this – it is so good and simple
3 to 4 pound pork roast
Boil until well done and tender
Cool and cut into small pieces
Add:
2 cans tomato sauce – large cans
1 can water
Salt and garlic salt taste
Jalapeno pepper to your taste
Simmer slowly 2 to 3 hours
Sandy makes this often. Bob makes it different by
adding green chilies, onions, celery. Either way it is so delicious.
SANDY’S CARAMEL CORN
I have this recipe memorized!!
Pop and keep warm 6 quarts of popped corn
In a large saucepan:
2 cups brown sugar
1/2 cup light Karo syrup
1/2 teas salt
Bring to boil and remove from heat immediately.
Add:
1 tsp soda
1 tsp vanilla
Pour over popcorn, stir until well coated.
Place on buttered cookie sheet. Bake at 250% for 1 hour, stir every 15 minutes.
Cool.
Note from Grannie Annie:
Add salted peanuts if you like. I have made tons of this and given away just about that much.
This is the very best!!
GINGER’S CHICKEN LASAGNA
I love this and make it for picnics and potlucks
2 cups sliced fresh mushrooms
1 cup chopped onions
1 tblsp butter
1 envelope Hollandaise sauce –
NOTE: I have used
cream of mushroom or cream of chicken soup
8 oz of lasagna noodles – cooked
1 pound of chicken, cooked and thin sliced – rotisserie chicken works well
Salt and pepper
1/2 tsp each basil and oregano
1 1/2 cups shredded Mozzarella cheese
1/2 cup Parmesan cheese
1 can of drained asparagus* or
1 to 2 cups steamed broccoli, but in bite sizes.
Sautee mushrooms and onions in butter.
Prepare the Hollandaise sauce using directions on package. Spread a small amount in a 9 X 13 baking dish.
Layer 1/2 noodles and chicken.
Sprinkle with salt and pepper
Add mushrooms and onions and 1/2 of Hollandaise sauce.
Sprinkle with half the basil and oregano.
Sprinkle half the cheese.
Arrange all the asparagus or broccoli over cheese
Repeat the layers. Ending with the other half of Hollandaise sauce and the cheese.
Bake at 350% for 35 to 45 minutes.
NOTE: Can be made the day before.
Ham or a combination of ham and chicken can be used.
*Fresh asparagus can be used – but steam and cut into small pieces.
OH OH so good!
ELAINE’S RHUBARB UPSIDE DOWN CAKE
My sisters yummy recipe. Rhubarb will be poking through
the ground very soon… quick and tasty!
1 box of two layer yellow or white cake mix
1 cup sugar or half brown and half white
1 cup cream-half and half or canned milk
4 to 5 cups fine sliced rhubarb
Prepare cake mix according to directions. Pour into a oiled and floured 9 x13 pan.
Pour cake mix in pan and pour the rhubarb and sugar over top. Pour cream or canned milk
evenly over all. Bake according to cake box directions BUT it may take longer.
Take out and cool 5 minutes. Loosen with knife and invert onto a serving tray.
Vanilla ice cream or whipped cream is so good on this.
ADDITIONS: Chopped walnuts or pecans.
