Paul and Penny

Denise usually makes this for family gatherings and it’s ALWAYS a hit. I absolutely LOVE it! -Penny

• 8 oz Cream Cheese [Reg or Lite or FF]
• 2 Tbls Margarine
• 1/4 c. Milk
• 1/2 tsp Garlic Powder
• 2 cans Corn, drained
• 2 cans Chili Peppers, diced, not drained
• 2 Tbls Chopped Onion, if desired

Preheat oven to 325 or put in 1 1/2 quart microwave safe dish and cook for 15-20 minutes.

Soften 8 oz cream cheese, add 2 Tbls margarine, 1/4 c. milk and 1/2 tsp garlic powder. Stir to mix well. Add 2 cans drained, whole kernel corn (canned or frozen) and 2 cans of Chili peppers (not drained) and some chopped onion, if desired. Mix well. Bake uncovered for 20-25 minutes. I’ve also cooked this in the microwave and it’s good too!

2 ⅔ Cups Flour

2 ½ Teaspoon Baking Powder

½ Teaspoon Salt

⅔ Cup Margarine, Melted

1 pound Brown Sugar

3 Eggs

1 12oz Pkg Chocolate Chips, semi sweet

1 Cup Chopped Nuts

Preheat Oven to 350 °. Grease 13 x 9 in pan.  Mix items 1-3. Melt margarine, add brown sugar, mix and cool about 10 minutes.  Add eggs, mix. Add dry ingredients, mix. Add chips and nuts.  Bake 40 minutes.  Remove, cool 10 minutes. Invert pan. Cool before cutting bars.

1 1/2 c water

2 level T of cornstarch

Mix water and cornstarch on stove until it thickens, turn off heat, cool while cutting a one lb container of strawberries up.

Add 1 (3 oz) strawberry (she also uses raspberry and loved it) Sugar Free Jello and stir til it melts.

Add berries, and cool. When cool add 3 packets sweet n low.

(sweet n low changes when heated so be sure to cool mixture before adding)

Place in a graham crust or pre-baked regular crust. She has also used an Oreo black bottomed crust and thought it was very good but, normally uses the graham crust.

½ c margarine, softened

1 c. sugar

2 eggs

2 bananas, mashed

2 c. flour

1 teaspoon salt

1 teaspoon baking soda

¾ c. chopped pecans

Preheat oven to 350 °. Cream margarine and sugar, add eggs, add dry ingredients. Add nuts. Fill greased loaf pans ½ full and bake for about 1 hour.  Check after 30 minutes.

Dori to family list

Baked Spaghetti
1 pkg.(160z) spaghetti
1 pound grd beef
1 med. onion, chopped
1 jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 c. grated parmesan cheese
5 tbls. butter, melted
2 c. small curd cottage cheese
4 c.(16oz.) shredded mozzarella cheese
 
cook spaghetti according to pkg. directions.Meanwhile,in a large skillet cook beef and onion.Stir in the spaghetti sauce and seasoned salt. set aside.
In a lg. bowl whisk the eggs,parmesan cheese and melted butter. Drain spaghetti; add to egg mixture and toss to coat.
Place haf of the spaghetti mixture in a greased 13×9x2 bakng dish.Top with half of the cottage cheese,meat sauce and mozzarella cheese. repeat layers.Cover and bake at 350 degrees for 40 minutes.Uncover and bake until cheese on top melts.Yields 8-10 sevings.
 
I put this into a couple dishes. It freezes very well.

Dori to family
show details Jun 3 Reply

Dori to Family:
“I put a chopped, peeled potato into salted water with an onion and cook until potato is almost cooked . Add a jar of alfredo sauce with a little more water.Add chopped ham and a bag of frozen mixed vegtables. pepper to taste.serve.you can make this go further by adding more water. and if I don’t have a potato I have used frozen hash browns or even the shredded variety.I’ve even added a few slices of carrots to the potato when cooking. EXPERIMENT!!!”

The Chamberlain Meatball Recipe:

For the meatballs

       1 lb ground beef
       1/2 lb of pork sausage
       1/2 cup of minced onion
       3/4 cup of fine bread crumbs
       1 tbsp of minced parsely
       1 1/2 tsp of salt
       1/8 tsp of black pepper
       1 tsp worcestershire sauce
       1 egg
       1/2 cup of milk

Shape into balls (usually about 1 inch) and brown
in hot oil (for instance, 1 minute in a fry baby).

For the sauce:

       1/2 cup of brown sugar
       1/2 of white vinegar
       14 oz bottle of ketchup
       1 tsp black pepper
       dash of tobasco sauce
       juice of two lemons
       1/4 cup of prepared mustard
       1 garlic clove minced very fine
       1 tsp of oregano
       1 bay leaf

(You can tomato sauce if you need more of it)
Simmer for 20 minutes, take off stove.  Add

       1/4 cup of liquid smoke (figaro?)

Pour the sauce over the meatballs, bake in oven
for 35 minutes, basting every 10 minutes or so.

BARLEY HOT DISH

1 lb Sausage

1 lb Hamburger

1 large onion, chopped

2 c. diced celery

¾ c. Barley

1 can Cream of Mushroom Soup

1 can Tomato Soup

1 large can diced tomatoes

1 can Corn, drained

1 can Peas with liquid

1 c. chopped fresh Carrots

1 can Mushrooms, sliced or chopped

2 Tbls Sugar

2 tsp each of Salt & Pepper

Preheat oven to 350°.

Brown the meats, drain off grease. Add Onion and Celery. Cook until Onions are clear. Add remaining ingredients. Bake at 350 ° for 2 hours. Cover for the 1^st hour, then stir and cook for another hour. 

[Note: this makes a large quantity, I use the “Turkey” Roaster pan!]

This recipe is easy to modify!

Rice Krispie Date Snowballs- John Chamberlain
1 stick of butter
1 cup white sugar
1 egg, slightly beaten
1 cup chopped dates
2 cups Rice Krispies cereal
1/2 cup chopped nuts (walnuts or pecans work best)
2 cups flaked coconut
Melt butter, add sugar and beaten egg over medium heat. Add the chopped dates and cook for 10 minutes. Turn off heat. Cool for 3 minutes.
Add the Rice Krispies and nuts. The mixture will be hot, so wait a minute or two before shaping into balls and rolling in coconut. I’m always burning my hands making these cookies, but they’re soooo worth it. To avoid hurting yourself try dropping the mixture by teaspoonfuls directly onto the plate with the coconut, cover the drops with coconut and then form them into balls. Place on parchment paper to cool.
Makes about 2 dozen if you like them big, or more if you make them a bit smaller.

CHAMBERLAIN BREAD STUFFING     (Enough for the Chamberlain family!)
1 ¾ Loafs White Bread, dried slightly (32 c. cubed)
½ c. Margarine
2 c. Chopped Celery
1 ½  c. Chopped Onion
2 large mushrooms, chopped
2 Red Hot Peppers, chopped
2 teaspoons pepper
2 teaspoons salt
4 teaspoons ground Sage
4 teaspoons Poultry Seasoning
1 ¾  c. Chicken Broth (1 Can)
 
The day before, set bread slices on flat surface for several hours to dry, turn several times to dry both sides. Use electric knife and cube the dried bread, crouton size. Set aside to continue drying overnight
Melt margarine, sauté Onion, Celery, Mushrooms and Peppers in margarine. Add spices.
Makes about 4 cups.  Divide bread and mixture in half. Toss ½ of each in a large bowl until bread is coated. Repeat for the other ½ . This recipe makes 2 batches. The crock pot and the Dutch oven each hold 2 quarts.  Cover and cook on low for about. 3 hours. Stir only a couple times to pull from the edges and bottom of dish. (Too much stirring will cause the bread to turn to mush.)