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.