Thanks to all who have found this cache and left recipes so far and hope you are all looking forward to Volume 2 as much as I am!
Kid's Fruit - Veggie Delight by 1queenand4jokers
Diggers Daroo by polarbeardiggers
Olive Garden's Pasta e Fagioli by Peter and Gloria
Monster Cookies by Big Daddo and Hot Mama
Thimble Cookies by VE4GWN and Rosi
Cinnamon Hot Chocolate by The FREE Pirates
Soft Cocoa Cookies by FreeS
Snickerdoodle Cookies by Curiouser and Curiouser
Cantucci Biscotti by post30
Jacquie's Biscotti by post30
Honey-Mustard Chicken by ertyu
Mrs. Gumpy's (aka CherryPie) Famous Lasagna by gumpy and CherryPie
Carrot Pudding by razzputen
Cranberry-Raisin Pie by yodypody
Stuntman's Oriental Wings by The_Stuntman
Mrs. Crocus' Fruit Pizza by Crocus
Oat Pancakes by MLKoop
Chocolate Banana Smoothy by winnipegk5
Hot Vegetable Dish by barnswallow
Chocolate Eclair Dessert by pembrokewintertexans and borderpatrol
Beer Can Chicken by bevro
Salad Dressing by TK421
Chinese Noodle Salad by TheJollyRogers
Sweet & Sour Sauce by kruzrrr
TLC's Fav Rice by TLC - Totally Lost and Confused
Salsa (Heather's Recipe) by 3T's&aG
White Chocolate and Almond Caramel Bars by 3T's&aG
Rainbow Slice by MHz
|1 or 2 red apples||Dressing:|
|2 celery sticks||1/2 cup mayonnaise|
|2 medium carrots||1/2 cup Cool Whip|
|1/2 cup seedless grapes||1 Tbsp. sugar|
|1 head lettuce||1 Tbsp. lemon juice|
Dice apples, celery, carrots; slice grapes; chop lettuce fine. Combine dressing and fold in thawed Cool Whip. Mix together. Serves 6-8!
Boil potatoes cubed in a pot with chicken stock till tender. Drain and let cool. To make batter, add 2 Tbsp. of flour, 1 Tbsp. brown sugar, sprinkle of season salt and dill. Mix with milk until smooth then coat potatoes. Add to deep fryer until golden brown. Great snack, flavor out and inside!
|1 pound ground beef||1Tbsp. white vinegar|
|1 small onion, diced (1 cup)||1/2 tsp. salt|
|1 large carrot, julienned or 10 small carrots, sliced||1 tsp. oregano|
|3 stalks celery, chopped (1 cup)||1 tsp. basil|
|2 cloves garlic, minced or 1/2 tsp granulated garlic||1/2 tsp. pepper|
|1 28-oz. can diced tomatoes||1/2 tsp. thyme|
|1 15-oz. can red kidney beans (with liquid)||3 cups water|
|1 15-oz. can great northern beans (with liquid)||1 cup ditali pasta|
|1 15-oz. can tomato sauce|
|1 12-oz. can V-8 juice (360ml or 1 1/2 cup)|
1. Brown the ground beef in a large saucepan over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time; cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat (in a glass pot with no-stick bottom). Cook for 10 minutes. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
|6 eggs||2 cups peanut butter|
|1 cup margarine||4 tsp. baking soda|
|2 cups brown sugar||1 cup Smarties|
|1 cup white sugar||1 cup chocolate chips|
|1 1/2 Tbsp. vanilla||9 cups oatmeal|
|1 1/2 Tbsp. corn syrup|
|(Note - recipe has no flour)|
Cream margarine. Add sugars and mix well. Add eggs, peanutbutter, corn syrup and Vanilla. Mix well and add rest of ingredients. Bake at 350oF for 10-12 minutes or until golden brown. Makes 10 dozen cookies.
|1/2 cup butter or margarine|
|1/4 cup white sugar|
|1 egg yolk (save the whites)|
|1 cup flour|
|1 tsp. vanilla|
Use egg whites (slightly beaten) to dip cookies in before placing on greased cookie sheet. Cream margarine or butter, add sugar then slightly beaten egg yolk and flour, add vanilla. Form in balls, dip in slightly beaten while of egg. Place on greased cookie sheet. Make dent in each and place in 350oF oven for 5 minutes. Remove from oven and press dent deeper. Return to oven and bake for 10 to 15 minutes. Remove from oven and fill hollow with jam or jelly while cookies are still hot. (Bake cookies until medium brown).
|1/4 cup cocoa||3 cups hot milk|
|1/4 cup sugar||2 cinnamon sticks|
|1 cup boiling water||1 tsp. vanilla|
Gradually add water to cocoa and sugar. Boil 2 minutes. Add hot milk and cinnamon sticks. Simmer for a few minutes, remove cinnamon sticks and add vanilla. Garnish individual mugs with whip cream and a sprinkle of cinnamon
|1/2 cup margarine||1/4 tsp. salt|
|1 cup brown sugar||1 1/3 cup flour|
|1/2 cup cocoa||3 tsp. baking powder|
|1 egg||1/2 cup nuts|
|2/3 cup milk||1 tsp. vanilla|
Cream butter and sugar. Add egg. Sift dry ingredients and add alternately with milk. Add nuts and vanilla. Drop by tsp. on greased pan. Bake about 10 minutes @ 400oF.
|1 cup margarine||1/4 tsp. salt|
|2 eggs||1 tsp. baking soda|
|1 1/2 cup sugar||2 tsp. cream of tartar|
|2 3/4 cup flour|
Roll in cinnamon and sugar mix. Bake 350oF around 10 minutes. My favorite cookies! They puff up at first and then flatten out. If dough is too sticky, add some flour.
|4 cups all purpose flour||3 Tbsp. Frangelico|
|2 cups white sugar||2 tsp. vanilla|
|2 tsp. baking powder||2 tsp. almond extract|
|6 eggs||2 cups toasted almonds - chopped|
|(or 1 cup almonds and 1 cup hazelnut)|
- Mix dry ingredients (except nuts) in large bowl. Mix eggs
and liquids in a separate bowl. Add liquids to dry ingredients slowly,
gradually mixing until dough is stiff. Do not over mix. Add nuts.
- Shape dough into 2 rectangles 3"x15". Place on cookie sheet
- Let stand until cool to touch
- Slice crosswise into 3/4" slices. Place back on cookie sheet sliced side down and bake for 15 minutes or until golden brown. Store in air tight container!
|1/2 cup unsalted butter; chilled||Almond Flavor:|
|1 cup sugar||2 tsp. minced lemon zest|
|2 extra large eggs @ room temperature||2 tsp. fresh lemon juice|
|2 1/3 cup flour||1 tsp. almond extract|
|1 1/2 tsp. baking powder|
|1/4 tsp. salt||Coffee Chocolate chip Flavor:|
|1 Tbsp. vanilla extract||2 Tbsp. instant coffee|
|in 2 Tbsp. very warm water|
|1/2 cup chocolate chips|
Preheat oven to 375oF. Mix on medium butter and sugar until fluffy (2-3minutes).
Beat in eggs - 1 at a time, beating well after each addition. Gradually add flour, beating well until mixed. Add flavor of choice and continue to beat until all are well mixed. Shape into 2 logs and place on non-stick baking sheet. Place in oven and immediately reduce heat to 325oF. Bake until light golden brown, puffy and a little firm when pressed on top (25-30 minutes). Remove and immediately slice logs crosswise on the sheets into pieces 1/2" thick. Separate on sheet keeping upright. Reduce oven to 275oF. Place sheet into center of oven and bake until dry and crisp (20-30 minutes). Transfer to racks and let cool completely.
|3 lbs.||chicken pieces||1.5 kg|
|1/2 cup||liquid honey||125 ml|
|1/4 cup||butter or margarine||60 ml|
|1/4 cup||Dijon||60 ml|
|2-4 tsp.||curry powder||10-20 ml|
Place chicken in single layer in large ovenproof dish. Combine honey, butter, mustard, curry powder and cayenne. Pour over chicken. Bake uncovered, at 350oF (180oC) for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes, or until pieces are no longer pink inside. Serves 4-6.
|4 slices of bacon, diced||1/2 soup can milk|
|1 lb (450g) ground beef||1 container (425 g) ricotta cheese (15 oz)|
|1 cup (250 ml) chopped onion||1/2 cup (125 ml) grated parmesan cheese, divided|
|3 cups (750 ml) spaghetti sauce||9 lasagna noodles, cooked and drained|
|1 can condensed cream of mushroom soup|
- In a 10" skillet over medium-high heat, cook bacon until
crisp. Spoon off fat.
- Add beef and onion. Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once during cooking to separate meat. Spoon off fat. Stir in spaghetti sauce. Set aside.
- Meanwhile, in a bowl, combine soup and milk. In another small bowl, combine ricotta cheese and 1/4 cup of parmesan.
- In 13" by 9i" baking dish, spread with 1 1/2 cups of meat sauce. Top with 3 lasagna noodles. Spread with 1/2 of soup mixture, 1/2 of cheese mixture, and 1/3 of remaining meat sauce. Repeat layers. Top with remaining lasagna noodles and remaining meat sauce. Cover with foil.
- Bake at 375oF ( 190oC) for 30 minutes. Uncover, sprinkle with remaining parmesan. Bake 10 minutes more or until hot and bubbling. Let stand 10 minutes before serving.
- Makes 8 servings or 4 Gumpy servings or 1 Polarbeardigger serving.
|1/2 cup margarine||1 tsp. baking soda dissolved in hot water|
|1 cup sugar||spices - nutmeg, cinnamon, all spice (about 1 tsp. each)|
|1 cup grated potatoes||salt|
|1 cup grated carrots||1 cup raisins|
|1 1/4 cup flour||1 tsp. vanilla|
Cream margarine and sugar together. Blend all ingredients in given order. Put into well greased pot, cover with greased waxed paper and then cover with lid. Place on top of pan (double boiler) and steam for 3 hours. After each hour, I normally stir the mixture.
Sauce for Carrot Pudding:
|1 Tbsp. of margarine||1 egg|
|1 cup icing sugar||1/2 tsp. vanilla|
|1/2 cup whipping cream, whipped|
Cream margarine, slowly add sugar then beaten egg. Add whipped cream and vanilla before serving. (I normally double the recipe and mix all together. Make sure you store in a glass container.)
|1 cup fresh cranberries||2 Tbsp. flour|
|1 cup raisins||1/2 to 1 tsp. salt|
|1 cup sugar||1 tsp. vanilla|
|1 cup water||(more if desired)|
Mix all ingredients except vanilla in a medium-sized saucepan. Cook over medium heat, stirring often, until mixture thickens and boils and a few cranberries begin to pop. Remove from heat and add vanilla. Pour into unbaked pie shell, top with top crust and bake as for an apple pie.
This recipe goes back many generations in my family (in New England). Enjoy!
|30-40 chicken wings||1/2 tsp. ginger powder|
|1/4 cup soya sauce||1/2 tsp. garlic powder|
|1/4 cup water||1/4 cup brown sugar|
Mix ingredients in a measuring cup. Pour over wings in sauce pan. Cook 45 minutes at 325oF. Turn and cook another 45 minutes. Serves 4-6.
|BASE LAYER:||1/3 cup margarine|
|1/3 cup sugar|
|1/2 tsp. vanilla|
|1 tsp. baking powder|
|CHEESE LAYER:||1 large tub Cool Whip|
|8 oz. cream cheese|
|ORANGE SAUCE:||1/4 cup water|
|1/2 cup sugar|
|1 Tbsp. cornstarch|
|2 Tbsp. lemon juice|
|1/2 cup orange juice|
|1 1/2 cups||oats||375 ml|
|2 cups||milk||500 ml|
|1 cup||flour or whole wheat flour||250 ml|
|2 Tbsp.||brown or granulated sugar||30 ml|
|2 Tbsp.||baking powder||30 ml|
|3/4 tsp.||salt||3 ml|
|1/4 cup||oil||50 ml|
Mix oats and milk in small bowl. Set aside until milk is almost absorbed, about 5 minutes. Combine: flour, sugar, baking powder and salt in mixing bowl. Stir well to blend. Add eggs and oil to oat mixture. Beat well. Add oat mixture to flour mixture all at once, mixing until smooth. Pour batter by 1/4 cupfuls (50ml) onto preheated, lightly greased griddle. Bake until fluffy and bubbles break on surface. Turn and bake on other side. Server hot with butter and/or maple syrup. Makes about 18 pancakes.
Tip: Pancakes can be frozen and re-heated in your toaster. Cool completely before freezing.
|1 cup water||1/2 cup frozen blueberries|
|1 Tbsp. chocolate protein powder||1 tsp. peanut butter|
|1 frozen banana, sliced||1/4 cup all bran cereal|
|1 lb broccoli||1/2 lb cauliflower||2-3 carrots|
Cook for 3 minutes and drain. Fry 1 medium onion in a bit of butter, mix vegetables and add 1 tbsp dry parsley. In microwave melt:
|1/4 cup butter||1/4 cup flour|
|1 1/2 cups milk||1 tsp salt|
|1 cup cubed Veleeta cheese||dash of pepper|
Layer vegetables and cheese alternately in 2 medium sized casseroles. Top with 1 to 1 1/2 cups crushed cornflakes mixed with 2 to 3 Tbsp. butter. Bake for 1/2 hour at 350oF.
|2 3-oz. packages of French vanilla pudding||1 16 oz. box graham crackers|
|3 cups cold milk||1 9 oz. container of whipped topping|
With electric mixer, blend pudding with milk until thick. Fold in whipped topping. Set aside. Layer a 13-by-9-inch baking dish with graham crackers. Spoon half of pudding mixture on top. Repeat. Cover the two layers with third layer of graham crackers.
|2 Tbsp. butter||1 tsp. vanilla|
|4 Tbsp. cocoa powder||3 Tbsp. milk|
|2 tsp. corn syrup||1 1/2 cups confectioner's sugar|
Heat all icing ingredients in a saucepan until dissolved. This takes a few minutes. Pour over graham crackers in an even layer. Refrigerate for 24 hours. Serves 8 to 10. Sprinkle with toasted almonds and garnish with fresh strawberries.
|1 can beer ( 1/2 for the cook)|
|1 chicken 4 lbs and up|
Skin chicken. Cover with BBQ sauce or rub. Drink ½ the beer. Fit 1/2 full can of beer into cavity. Place chicken on one side of BBQ using drumies as supports. Turn on other side of BBQ on high. 4 lbs chicken takes about 1 hour. 6-8 lbs chicken takes about 1.5-2 hours. Stab breast with sharp knife to check. Juices should be clear.
|6 TBsp. white wine vinegar||1/2 tsp. salt|
|1/2 cup vegetable oil||2 cloves of garlic|
|3 dashes of Worchestershire||1/2 tsp. Djion mustard|
|3 dashes of pepper|
|2 or 3 bok choy|
|3 pkg. dry ramen noodles (chicken flavor)|
|1 cup slivered almonds or sunflower seeds or comb. Of|
|4 Tbsp. sesame seeds|
|2 bunches green onions|
Shred dry noodles into small pieces. Shred bok choy. Add all remaining ingredients (toast seeds @ 350oF for 5 minutes).
|3 pkg. floavoring from noodles|
|2 Tbsp. sugar|
|4 Tbsp. vinegar|
|1/2 cup oil|
|1 tsp. pepper|
Combine well and pour over the salad just before serving.
|3/8 cup vinegar|
|3/4 cup brown sugar|
|1 Tbsp. soy sauce|
|1 Tbsp. ketchup|
|1 can of mushroom soup|
|1 can full of milk|
|2 cups 5 minute rice|
Bring soup and milk to a light boil. Add rice and simmer for 5 minutes. Let stand for 5 minutes.
|6 qrts. tomatoes - skin and chop (blanch and peeled)|
|10 medium onions|
|1 red pepper|
|4 to 10 yellow chili peppers|
|1 cup vinegar (white or apple cider)|
|1/2 cup brown sugar|
|1/4 cup salt|
|dry chili pepper seeds|
|2 cups (500 ml) all purpose Flour||1 1/2 cups (375 ml) white choc. chips|
|2 cups (500 ml) milled oats||1 cup (250 ml) slivered almonds|
|1 cup (250 ml) packed brown sugar||1 cup (250 ml) Skor toffee bits|
|1 tsp. (5 ml) baking soda||1 1/3 cups (325 ml) caramel sundae sauce|
|1 cup (250 ml) margarine, melted||1/3 cup (75 ml) all purpose flour|
Combine first 4 dry ingredients in mixing bowl. Add melted margarine. Mix well. Reserve 1 cup (250 ml) of crumbly mixture. Press remainer in greased 13"x9" (33x23 cm) cake pan. Bake at 350oF (180oC) for 12 to 15 minutes, or until lightly browned. Combine chips, almonds and toffee bits. Sprinkle evenly over base. Mix Sundae sauce and 1/3 cup (75 ml) flour until smooth. Pour evenly over base. Sprinkle reserved oat mixture on top. Bake 20 to 25 minutes longer, or until golden. Cool completely before cutting into bars.
|1 1/4 cup flour||1/2 cup margarine||2 tsp. icing sugar||Pinch of salt|
Mix 1 cup crushed pineapple and 2 Tbsp. flour and juices from bottle of cherries. Cook in saucepan till thick. Add cherries cut up, 1 tsp. vanilla and 1/2 tsp. salt. Spread on first layer.
Beat two eggs whites stiff, add 1/2 cup white sugar and beat till firm. Spread on second mixture and sprinkle with 1/2½ cup cocoanut.
Bake at 350oF till golden brown.
Page maintained by MHz.
Last updated March 12, 2022