GOOD LOOKIN COOKIN FAMILY

Flounder Florentine

Ingredients:

2 packages (10 oz. each) frozen chopped spinach, thawed and drained

1 pound fresh or frozen flounder or sole fillets thawed

3 tablespoons chopped onion

2 tablespoons butter

3 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon grounded nutmeg

1 1/2 cups milk

1 tablespoon grated Parmesan cheese

1/4 teaspoon paprika

Instructions:

Sprinkle spinach in a 13 x 9 in. baking dish coated with not-stick cooking spray. Top with fillets. In a large saucepan, saute onions in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir to prevent burning on bottom of pan. Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake uncovered at 350 for 20 minutes or until fish flakes easily with a fork.

Makes four servings.

Nana's Baked Beans

Ingredients:

1 gal. can Great Northern beans

1 lb. brown sugar

1 (1 lb. 8 oz.) bottle of catsup

1 lb. bacon

1 lg. onion, diced

mustard to taste

Instructions:

Cook bacon until crispy. Drain on paper towel and break into small pieces. Add onions and cook until soft. Place all ingredients in a large roasting pan and mix well. Stir about 2 Tablespoons. of mustard or to your taste into mixture. Bake uncovered at 300 for three hours.

Fluffy Pancakes

Ingredients:

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk or buttermilk

1 egg

1/4 cup shortening, melted

Instructions:

In a bowl, combine flour, sugar, baking powder and salt. Combine milk, egg and shortening; stir into dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle or fry pan; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Makes 2 servings (8 pancakes).

* I have added a tablespoon of vinegar to the regular milk if I didn't have buttermilk. Works well.

Morning Orange Drink

Ingredients:

1 can (6 oz.) frozen orange juice concentrate

1 cup cold water

1 cup milk

1/3 cup sugar

1 teaspoon vanilla extract

10 ice cubes

Instructions:

Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately. Makes 4 to 6 servings.

Lemon Poppy Seed Bread

Ingredients: 2 1/4 cups all-purpose flour- 1 1/4 cups sugar- 1 cup butter, softened- 3/4 cup milk- 3 eggs- 2 tablespoons poppy seed- 1 tablespoon grated lemon peel - 1 1/2 teaspoons baking powder- 1 teaspoon salt- Glaze: 1/3 cup sugar- 3 tablespoons butter, melted- 1 1/2 tablespoons lemon juice- Instructions: Heat oven to 350. Grease bottom on of 4 (5 1/2 x 3 in.) mini loaf pans. Set aside. Combine all bread ingredients in a large mixing bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 min.) Spread batter into prepared pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Stir together all glaze ingredients in small bowl. Drizzle over warm bread loaves. Cool 10 minutes; remove from pans. These freeze well.

Fluffy Cocoa Frosting

Ingredients:

3/4 cup cocoa

4 cups confectioners sugar

1/2 cup butter, softened

1 teaspoon vanilla

1/2 cup evaporated milk

Instructions:

Mix in large mixing bowl, add milk and beat to desired spreading consistency; additional milk may be added if required. Enough frosting for a 9 inch layer cake or one 9 x 12 cake pan.

Lord Baltimore Scallops

Ingredients:

1 pound sea scallops

1 cup coarse cracker crumbs

1/2 teaspoon salt

1 cup light cream or half & half

3/4 cup melted butter

1 cup fresh bread crumbs

salt and pepper to taste

paprika

Instructions:

Wash and drain the scallops. Cut in half horizontally. Combine cracker crumbs with half the bread crumbs; reserving the rest of the crumbs for topping. Add salt, pepper and butter; combine with the scallops, mixing gently. Place in a buttered 8 x 8 casserole and pour the cream over all. Sprinkle with reserved bread crumbs and a generous amount of paprika. Bake at 350 for 25 minutes.

Swiss Broccoli Casserole

Ingredients:

2 pkg. (10 oz. ea.) frozen broccoli spears; cooked and drained

3 hard boiled eggs, sliced

1 can (10 3/4 oz.) condensed cream of celery soup

1/2 soup can or 2/3 cup of milk

1 can (3 oz.) Durkee Real French Fried Onions

1/2 cup (2 oz.) Shredded Swiss Cheese

Instructions:

Thoroughly combine soup and milk. Arrange broccoli in a 8 x 12 inch baking dish. Layer eggs, 1/2 can French Fried Onions, soup mixture and cheese over broccoli. Bake at 350 for 25 minutes. Remove from oven and top with remaining onions. Place back into oven and bake for 5 minutes longer. Makes 6 servings.

Norma's Carrot Cake

Ingredients:

2 cups flour

1 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 cups sugar

1 1/2 cup oil

4 eggs

1/2 cup chopped nuts

2 cups grated raw carrots

1 (8 3/4 oz) can of crushed pineapple, drained

Instructions:

Sift flour, baking powder, baking soda and cinnamon. Place in mixing bowl. Add sugar, oil, eggs and mix well. Stir in carrots, pineapple and nuts. Pour into a 8 x 12 pan or 2 layer pans. Bake at 45 to 50 minutes until when you stick the middle of the cake with a tooth pick it comes out clean.

Cool and frost.

Cream Cheese Frosting:

2 sticks of butter

1 1/2 box of confectioner sugar. Beat until blended. Sift in sugar and add milk if needed until smooth and can spread easily.

Norma's Soft Sugar Cookies

Ingredients:

1 cup shortening

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup milk made sour with 1 teaspoon vinegar

4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

dash of salt

Sprinkle sugar on cookies before baking if desired.

Instructions:

Blend all ingredients at slow speed with a mixer. Spoon out by tablespoons about two inches apart on cookie sheet and bake at 375 for 15 to 18 minutes or golden brown. Cool

Seven Layer Taco Dip

Ingredients:

1 (1 oz.) package taco seasoning mix

1 (16 oz.) can re-fried beans

1 (8 oz.) package cream cheese, softened

1 (16 oz.) container sour cream

1 (16 oz.) jar of your favorite salsa

1 large tomato, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head of iceberg lettuce, shredded

1 (6 oz.) can sliced black olives, drained

2 cups shredded Cheddar cheese

Instructions:

1. In a medium bowl, blend the taco seasoning mix and re-fried beans. Spreed the mixture onto a large serving platter on in a large clear class serving bowl.

2. Mix the sour cream and cream cheese in a medium bowl. Spread over the re-fried beans.

3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, top with Cheddar cheese. Garnish with black olives and serve with corn chips.

Hot Mushroom Turnovers

Ingredients:

8 ounce package cream cheese, softened

1 1/2 cups flour

1/2 cup butter or margarine

8 to 12 mushrooms stemed and cleaned with a clean towel; mince stems leaving mushroons for stuffing.

Filling:

1 large onion, minced

1/4 cup sour cream

1 teaspoon salt

1/4 teaspoon thyme leaves

1 egg, beaten

Instructions:

Blend until smooth the first three ingredients; shape int0 a ball; wrap and refrigerate for 1 hour. Meanwhile, in a skillet over medium heat, add 3 tablespoons butter, add mushrooms and onions and cook until tender; stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoons of flour; set aside. Roll out on floured board half of the dough about 1/8 inch think. Cut with round cookie cutter, cut as many circles as possible. Place a teaspoon of mushroom mixture onto one half of each dough circle. Brush edges with some egg and fold over and press edges with a fork. Brush top of each turnover with egg. Dip each stuffed mushroom in melted butter and place in a 9 x 12 class pan. Bake at 450 for 12 to 14 minutes. Serve hot.

Norma's Baked Corn Pudding

Ingredients:

1 large package frozen corn

4 eggs

1 1/2 cups of milk

3 tablespoons butter

3/4 cups of sugar or 1/4 cup for less sweet

Salt and Pepper to taste

1 tablespoon flour

1/8 teaspoon cinnamon

Instructions:

Combine all ingredients and mix well. Pour into a buttered 8 x 12 glass dish. Bake at 350 until set; about 1 1/2 hours. Serve hot.

Carmael Fluff Frosting

Ingredients:

1 1/2 cups brown sugar

6 Tablespoons cold water

3 egg whites

1/4 teaspoon salt

Instructions:

Combine all ingredients in top of double broiler. Heat at medium heat. Beat constantly with mixer until mixture forms soft peaks. Will frost tops and sides of three 8 inch layer cake.

ZUCCHINI BREAD

Ingredients:

4 eggs

1 1/2 cups brown sugar

3/4 cup veg. oil

3 cups flour

1 1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 teaspoons cinnamon

2 cups grated zucchini (unpeeled)

1 cup chopped walnuts

1 teaspoon vanilla

Instructions:

Beat eggs, brown sugar and oil. Sift flour, baking powder, salt, baking soda, baking powder and cinnamon together. Add to liquids and beat until smooth. Add zucchini, chopped walnuts and vanilla. Mix well. Pour into one large loaf pan or two small loaf pans that have been greased and floured. Bake at 350 for 50 minutes or until a toothpick placed in the center of the bread comes out clean. Let stand for 10 minutes. Turn out onto wired rack to cool. Freezes well.

Norma's Stromboli

Ingredients:

2 loaves frozen bread dough- 1/2 lb. boiled ham- 1/2 lb. salami- 1/2 lb. pepperoni, sliced thin- 1/2 lb. sausage, broken into pieces and partially cooked- 1/2 lb. Swiss cheese- 1/2 lb. mozzarella cheese- Oregano- Grated Parmesan cheese-

INSTRUCTIONS:

Let bread dough rise. Pat out dough on 2 greased cookie sheets. Layer the meats, Swiss cheese and mozzarella cheese. Sprinkle with oregano. Roll up sides of dough over meats and cheese to close. Sprinkle top with Parmesan cheese. Bake at 375 about 35 minutes. Makes 2 large Stromboli's.

Norma's Sweet & Sour Meatballs

Ingredients: 1/2 cup milk - 1 slice of bread, torn into pieces - 2 lb. hamburger - 1 egg - 2 teaspoons salt - 1/4 teaspoon pepper - 1/8 teaspoon garlic salt - 1 #2 can pineapple chunks - 1 small green pepper; chopped - 1 small red pepper; chopped - 1/2 cup sugar - 1/2 teaspoon salt - 2 Tablespoons cornstarch - 1 1/2 cup pineapple juice, plus enough water to fill cup - 1/4 cup wine vinegar - 1 tablespoon soy sauce - 4 beef bouillon cubes - Instructions: Mix together the first seven ingredients and shape into ball the size of walnuts. Brown in 8 tablespoons of shortening. Add pineapple, green and red peppers to meat balls and brown. To make the sauce; mix sugar, salt and cornstarch. Add juice a little at a time. Add vinegar, soy sauce and bouillon cubes. Heat to boiling and pour over meatballs. Simmer 20 to 30 minutes. Can be made in a crock pot after all is mixed together and cooked and kept on low heat for a pot luck dinner. Can be served hot over cooked rice also.

Norma's Stuffed Mushroom Caps

Ingredients:

8 to 12 large mushrooms

2 tablespoons butter

2 small or one large onion, chopped

1/4 cup dried bread crumbs

1 teaspoon parsley flakes

1/2 teaspoon oregano

dash of garlic salt

1/2 teaspoon salt

1/4 cup sour cream

2 tablespoons grated Parmesan cheese

Melt 1 tablespoon butter for dipping mushroom.

Instructions:

Rub mushrooms with a clean cloth to clean. Remove stems from mushrooms and shop fine. Saute mushrooms and onions in butter for 5 minutes. Add remaining ingredients. Fill caps. Dip bottom of each mushroom into melted butter. Bake at 375 for 30 minutes. Serve hot.

Chocolate Mint Squares

Ingredients: Cake Layer:-- 1 cup sugar- 1/2 cup butter- 4 eggs, beaten- 1 cup flour- 1/2 teaspoon salt- 1 teaspoon vanilla - 16 oz. can Hershey Syrup- Mint Layer: 2 cups 10x sugar- 2 to 4 tablespoon Creme de Menthe- 1/2 cup butter- Glaze: 6 oz. package chocolate chips- 6 tablespoon butter- Instructions: Mix first 7 ingredients and pour into a greased and floured 9 x 13 pan. Bake at 350 for 30 min. Let cake cool. Mix mint layer and pour over cooled cake then melt glaze ingredients together and spread over mint layer and let cool. Chill and cut into squares.

Norma's SNICKERDOODLES

I used to make more then 15 doz. of these to take along on H.S. Band trips when I was a Band Mom during the time my Son was in the Junior and Senior High School Bands in Carlisle, PA.

Ingredients: 1 cup shortening- 1 1/2 cup sugar- 1 egg- 2 3/4 cups flour- 2 teaspoons cream of tarter- 1 teaspoon baking soda- 1/2 teaspoon salt- Mix and set aside: 3 tablespoons sugar- 3 teaspoons Cinnamon - INSTRUCTIONS: Sift together flour, cream of tarter, baking soda and salt. Cream shortening, add sugar then egg. Mix well and add dry ingredients. Shape into balls size of walnuts. Roll each ball in sugar and Cinnamon mixture. Place of cookies sheet. Bake at 400 for 8 to 10 minutes. Cookies will crack on top. Place on rack to cool.