2015 comfort called - home | sagora senior living

Favorite Recipes By Sagora Senior Living Residents

A PlaceCalledComfort

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There’s nothing sweeter than the memories we hold dear to our heart that take us back to simpler times, a time of family, friends and the wonderful food that made every occasion special. It could have been as simple as chicken and biscuits at Sunday dinner at Grandma’s house to the succulent desserts Mom and Aunt Julia offered guests at the holiday table. Yes, it’s that taste of nostalgia that brings us back to the sweet memory of lazy summer evenings as the children played till dusk and fireflies lit the night brighter than the stars. It’s the aroma of rich cocoa that drew us to the kitchen cupboard racing for marshmallows after a cold day sledding on the hill. Is there anything more desirable than warm apple pie with a scoop of vanilla ice cream? Your favorite? Mine too. Crisp fall evenings have a way of cooking up the best recipes from our earliest days. It’s here, that we find “A Place Called Comfort”. What favorite recipes draw you back to… “the time when?” What favorite did mom make that made you rush from the baseball field so you got seconds? It’s that very sense of comfort and caring that we, at Sagora Senior Living, desire to share with you. May your days be filled with friendship and laughter…

May you enjoy your favorites as we, too, remember…

A PlaceCalledComfort

SAGORA SENIOR LIVING 2015

Table Of Contents

1

BREADS ....................... 2

CASSEROLES ............ 5

DESSERTS .................. 9

COURSES ..................29

SALADS ......................34

SANDWICHES ......39

DISHES ......................41

SOUPS ........................43

Fresh

Tasty

Delightful

Main

Healthy

Zesty

Side

Comfy

FreshBreads

2 A PLACE CALLED COMFORT [ Favorite Recipes of Sagora Senior Living Residents ]


Breads

Banana BreadBy Sue Lee

IngredIents: 3 c. sugar 1 c. salad oil 2 tsp. dissolved in 2/3 c. water 1 tsp. baking powder 1 tsp. allspice ½ tsp. ground cloves dIrectIons: Mix all ingredients together. Pour into 2 large or 3 small oiled loaf pans. Bake at 350 degrees for 1 ½ hours.

note: My daughter, who lives in Austin, really enjoys this recipe. At Christmas, she bakes at least two

dozen or more of the Banana Bread to give as gifts to friends and family.

Thisrecipeisexceptionallygoodonflavorandmoistness,plusmylovingdaughtertakestimetobake between a busy career and family, to revert back to home cooking, just like I used to do.

1 tsp. nutmeg 1 tsp. cinnamon 2 c. mashed very ripe bananas 4 eggs 3½c.flour 2 tsp. salt


Breads

Mandel BreadBy Lee Owen

IngredIents: 6 large eggs separated ½ teaspoon salt 2 cups sugar 1 cup margarine or butter melted 2 teaspoons vanilla 1 ½ cup chopped walnuts or thinly sliced almonds (lightly roasted) 2 teaspoons baking powder 4cupsflour 6 semi-sweet chocolate squares dIrectIons: Mix egg yolks, salt and sugar until smooth. Add melted margarine, eggs whites,

vanillaandnuts.Thenbakingpowderandflourtogetproperconsistency.Rolloutdough horizontally – 2 loaves- this will be sticky and make a trough in the middle of both loaves. After carefully melting the chocolate, pour ¾ of chocolate in the trough and then fold dough over remaining chocolate to where the dough meets. The left over chocolate is poured over the top of the load. Bake at 375 degrees on an ungreased jelly roll pan for 30-40 minutes. Let it cool for a minimum of

30 minutes before freezing.

note: Lee Owen has been making Mandel Bread for about 4 years now. It’s a Jewish bread

recipe and he likes bringing it with him when he’s invited to family and friends get-to-gethers. He said he gets different reactions, while some think it’s bread others think it’s a breakfast Danish. Either way, Lee likes making it and wants to share the recipe for others to enjoy.

CasserolesTasty


CA

SS

ER

OL

ES

Corn CasseroleBy Norma Law

IngredIents: 2 cans shoe peg corn - drained 8 oz. pkg. of cream cheese softened ½ stick butter softened 3 oz. can green chiles (do not drain)

dIrectIons: Stir together all ingredients, bake at 350 for 20-30 minutes until heated through Serves 5 – 6

Creamed Chicken and BiscuitsBy Sara Bailey

IngredIents: ½ large onion 1 ½ tsp butter 4 cups cooked chopped chicken 1 cup sour cream ½ cup milk ½ cup pimento 1 cup shredded mild cheddar cheese divided 6 frozen biscuits, thawed

dIrectIons: Preheat oven 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish.

Chop the onion. Heat butter in a small skillet over medium high heat until melted. Stir in onion. Saute until tender.

Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mixwell.Spoonmixtureintopreparedbakingdish.Bakefor15minutes–Removefrom oven.

Sprinkle baked layer with ¾ cup of cheddar. Arrange biscuits in a single layer over the top, sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly about 20 minutes longer. Serve immediately.


Casseroles


Casseroles

Shrimp CasseroleByRosaleneMoseley

IngredIents: 45 medium shrimp (can substitute with chicken, see below) 16 oz. spaghetti or elbow macaroni ½ cup chopped celery or about 3 stalks ½ cup chopped green pepper ½ cup chopped red pepper 2 cans of cream of mushroom (or cream of chicken soup, if you use chicken) 2 cups or 12 oz. of grated cheddar cheese (I use more) 10 oz. Velveeta cheese 1can(10oz.)Roteltomatoes ½ teaspoon each of celery salt, salt and pepper (leave pepper out, if using shrimp

cooked in Louisiana Shrimp Boil) 2 cups or 1 can chicken broth (or 4 dry chicken cubes in 2 cups warm water). 1 cup extra grated cheese for topping

dIrectIons: Cook 45 medium shrimp in 2 tablespoons of Louisiana Shrimp Boil for 5 minutes. Peel

and devein shrimp. Cut each shrimp into about three pieces. Cook 16 oz. spaghetti or 16 oz. elbow macaroni. Cook onion, celery and green and red peppers in broth (or chicken cubes and water). Add soup, cooked shrimp and cheese. Save small amount of cheese for topping. Add cooked celery mix, salt and pepper. Mix in cooked spaghetti or macaroni. Put in large baking dish lined with foil. Sprinkle top with remaining cheese.

Cook at 375° for 45 minutes (or until hot and thickened).

note: For chicken, use 3 or 4 large boneless, cooked chicken breast. You may make with

cooked ground meat or ham, but shrimp is best. Chicken would be second choice.

This recipe freezes really well. Put in freezer after cooking. Place in vacuum seal bag for the freezer. When you are ready to use, place the sealed bag in a pan of water and after thawing, bring to a boil.

These were four family favorite recipes she has cooked over the 71 years of marriage to Homer!


Casseroles

Chicken Spaghetti CasseroleBy Betty Menefee

dIrectIons: Using a Dutch Oven. Cover (4) chicken breast halves with water and cook until tender.

Cut into bite size pieces and retain the broth in the cooker. In a large skilled add: ¾ cup chopped onion ½ cup chopped celery ½ cup chopped green bell pepper Sauté these together with ¾ stick of olio (butter) until barely crisp. Add: 4 sliced mushrooms 2 cans petite chopped tomatoes 2 small cans tomato sauce 6 oz. spaghetti (break into thirds) -cook spaghetti in salted chicken broth until barely

tender. Drain + discard broth. Add 1 tsp sugar, garlic powder, pepper and salt to taste. Add mixture together in the Dutch Oven and stir well. Leave in refrigerator 24hrs. and when ready to eat- spread (6 oz) grated cheese on top and heat slowly at 250° -300° for 40 minutes. Put in large casserole dish.

note: OriginallyaCo-worker’srecipeofBetty–usedthisrecipefor40YEARSwithBetty’s

Family!!!

Delightful

Desserts9 A PLACE CALLED COMFORT [ Favorite Recipes of Sagora Senior Living Residents ]

Desserts


Neiman Marcus CakeBy Polly Patranella

IngredIents: 1 package yellow cake mix 2 eggs 1 stick melted butter 2 tablespoons vanilla dIrectIons: Mix all these ingredients together and pour into greased baking dish. Spread mixtures in a greased 13x8 cake pan. Bake at 350 degrees for 40 minutes. Mix icing ingredients together and pour on top of cake.

note: My grandkids always liked coming over to see me and they called me, Maw Maw. They

would say “You’ve got something good cooking!” My recipes are tried and true because I’ve been using them over and over again, since I married at 19 and I’m 92 years old now. I got the Neiman Marcus cake recipe from my longtime friend, Joy who worked with me at the Central Baptist Church for over 40 years. The Neiman Marcus cake seems plain but is really good and moist. She was a little ole gal and was the winner of the Miss Mississippi Pageant. We went to a gathering and this cake was served; she tasted it and knew the recipe right away and knew the recipe by heart. It was served a lot in Mississippi.

StrudelBy Polly Patranella

IngredIents: 2½cupsflour 1 cup sugar 2 sticks oleo ½ pint sour cream dIrectIons: Rolloutasapiecrust.Coverwithmixedpreserves,pecansandcoconut.Rollupandbake

at 350 degrees for 45 minutes or until light brown. Delicious!

note: I got this strudel recipe from Burma, my beautician. We would compare recipes all the time.

She liked my Italian Cream Cake and I would make it for her at Christmas. In return, she would give me peanut brittle, and boy was it good!

IcIng IngredIents: 1 box confectioner’s sugar 2 eggs 1-8oz. package cream cheese 2 tablespoons vanilla

fIllIng IngredIents: 1 small bottle Apricot preserves 1 cup chopped pecans ½ cup coconut

Desserts


Italian Cream CakeBy Polly Patranella

IngredIents: 1 cup buttermilk 1 tsp. soda 5 eggs, separated 2 c. sugar 1 stick margarine ½ c. shortening 2c.siftedallpurposeflour 1 tsp. vanilla 1 c. chopped pecans 1 small can coconut dIrectIons: Preheat oven 325 degrees. Combine soda and buttermilk, let stand a few minutes. Beat egg whites stiff. Cream

sugar, margarine and shortening. Add yolks one at a time, beating well after each addition.Addbuttermilkalternatelywithflourtocreamedmixture.Stirinvanilla.

Fold in egg whites. Gently stir in pecans and coconut. Bake in 13 x 9”greased pan at 325 degrees for 25 minutes or until toothpick inserted in center comes out clean.

frostIng: 1- 8 oz. pkg. softened cream cheese 1 stick margarine 1 – 1 lb. box confectioner’s sugar 1 tsp. vanilla Mix well until spreading consistency.

New England Nobby Apple CakeBy Grace Jones

IngredIents: 1 cup sugar 2 tablespoons Crisco 1 egg 3 cups diced apples ¼ cup walnuts 1 tsp vanilla dIrectIons: Cream sugar, shortening and egg. Beat well. Add diced apples, vanilla and walnuts. Add

dry ingredients. Bake at 350 degrees for 55 minutes in an 8” pan. Serve warm with ice cream or cold with whipped cream.

sIft: 1cupflour ½ tsp salt ½ tsp nutmeg ½ tsp cinnamon 1 tsp baking soda

Desserts


Wes’ Wowie Chocolate CakeBy Jan & Wes Good

IngredIents: 1 cup sugar 1½cupsflour ½ tsp salt ¼ cup cocoa 1 tsp baking soda

dIrectIons: Siftfirstfiveingredientsintoanungreasedpan.Addrestofingredientsandstiruntilsemi-

smooth. You need the lumps for rising. Bake at 350 degrees for 30 minutes. note: InMontrealsomeyearsago,WesGoodbelongedtotheRandonnééAdventureClub.Itwas

a hiking, biking, climbing and camping group who enjoyed going different places each week-end. Wes eventually became president of the club which was composed of about 50 people. They all enjoyed cooking and someone came up with the idea of putting all their favorite recipes in a cookbook. They called it the “Happy Hikers’ Haute Cuisine”. The attached (Wes’ Wowie Chocolate Cake) is just one of several of his recipes included in the book. It was his mother’s recipe which she made for the family and they never forgot it. It is delicious and easy to make. We have enjoyed it many times while living here at the Brennity in Tradition.

Potato Chip CookiesBy Dolores Esmonde

IngredIents: 1 Pound of butter 1 cup sugar 1cupfinelychoppednuts 3cupsflour

dIrectIons: Creambutter.Graduallyaddsugarandbeatwell.Addflour,mixthoroughly. Add remaining ingredients. Shape dough in small balls and place on cookie sheet. Flatten

slightly with a fork dipped in cold water. Bake in preheated 325 degree oven for 20 minutes. Cookies will be cream-colored when done. When done store in airtight container. Makes 7 to 8 dozen.

Cook in 350 degree oven to make crisper.

1 tablespoon vinegar 1/3 cup vegetable oil 1 tsp vanilla 1 cup cold water

1 tablespoon vanilla 2 cups crushed potato chips Powder sugar

Desserts


Minced Meat PieBy Winnie Grantham

IngredIents: 2 cups chopped apple 1 jar minced meat Chopped walnuts or pecans

dIrectIons: Add two cups of chopped apple to a jar of minced meat. Chopped walnuts or pecans.

Two tablespoons brown sugar. ¼ cup of sherry or rum. Serve with hard sauce.

Apple CrispBy Winnie Grantham

IngredIents: 4 cups sliced apples or 1 can chopped apples 1 tsp cinnamon 1 cup sugar

dIrectIons: Placeapplesinbutteredbakingdish-addcinnamonandwater.Worksugar,flour,butter

together until crumbly. Spread over apples. Bake at 350 degrees uncovered for about 40 minutes. Can be served with cool whip or ice cream.

Strawberry CakeBy Suzanne Parvin

IngredIents: 1 box yellow cake mix ¾ cup cooking oil 4 whole eggs 1 box strawberry Jello

dIrectIons: Cook 45 minutes - 1 hour in tube or lay pans at 350 degrees (moderate oven)

note: My mother, grandmother, aunt and I made this cake many times over the years.

2 tbsp. brown sugar ¼ cup of sherry or rum

½ cup cold water ¾cupflour ½ cup butter

½ cup frozen strawberries ½ cup frozen strawberry juice 10 oz. frozen strawberries

Desserts


Devil’s Food CakeBy Suzanne Parvin

IngredIents: ½ cup cocoa melted with ½ cup hot water 2cupsflour 1 tsp baking soda ½ tsp salt

dIrectIons: Beat ingredients as little as possible after assembling them. Cook at 350

degrees for 25-30 minutes.

note: My grandfather especially enjoyed this cake with fudge icing. My grandmother

made it often for him but used buttermilk because she didn’t like sour cream. She told me to watch this cake as it baked, not to let it cook too long or it would be dry. She knew exactly when to take it out of the oven..

Homemade fudge or cake fillingBy Suzanne Parvin

IngredIents: 2 cups sugar ½ cup Karo (white) syrup 1 cup milk 3 tablespoons cocoa

dIrectIons: Assemble all ingredients in a large pan to allow for boiling and stirring. Cook

over medium low heat until soft ball stage in cold water. Beat (just keep it moving) until cool.

Don’t ever throw out! This fudge can be put back on stove w/a tablespoon of milk at a time until correct consistency. Delicious!!!

note: My Aunt left out the cocoa for my uncle. It makes a nice caramel icing with lots of pecans.

½ cup shortening/butter 1¼ cups sugar 2 eggs 1 cup sour cream/butter milk 1 tablespoon vanilla

Pinch of salt 2 tablespoons butter 1 teaspoon vanilla

Desserts


“Chips Off The Old Box” cookiesBy Betty Meininger

IngredIents: 1 devils food cake mix 6 oz. semi sweet chocolate chips

dIrectIons: Drop batter onto parchment paper lined cookie sheets. Bake 10 minutes. Leave on cookie

sheet 5 minutes before removing. Makes big, fat cookies

Oatmeal CookiesByRuthGarrett

IngredIents: 2 sticks ole 1 cup white sugar 1 cup brown sugar 2 eggs 2 tsp vanilla 1½cupflour

dIrectIons: Cream 2 sticks ole,1 cup white sugar, 1 cup brown sugar then add eggs and vanilla. Stirinflour,salt,soda,nutmegandcinnamon.Addin3heapingcupsofoatmeal.

Drop by ¼ cup measuring cup onto a greased cookie sheet. Makes large cookies. Bake at 375 degrees for 12 minutes.

Leave on sheet 1 minute to cool. You can add raisins or ¾ pecans or grated orange rind and flavoring.Alsogoodforabrunchordippedinmeltedwhitechocolate.

Bean PieByRexLaw

IngredIents: 1 cup mashed pinto beans 1 egg 1tablespoonflour ½ tsp all spice

dIrectIons: Pourfillingintoashell,bakeat300degreesfor1hour.

½ tsp salt½ tsp soda1 tsp Nutmeg2 tsp cinnamon3 heaping cups of oatmeal

½ cup vegetable oil 2 eggs

½ tsp cinnamon ¼ cup melted butter ½ cup sugar

Desserts


Coconut Crunch PieByHelenSaffle

IngredIents: 3 egg yolks 1 ¼ cup sugar ½ cup milk

dIrectIons: Combinefirst6ingredients.Beateggwhitestiffand1½cupcoconut.Bakeat 350 degrees for 40 minutes Prebake crust 5 – 10 minutes

Puppy ChowBy Betty Meininger

IngredIents: Melt ½ cup Oleo 1 cup peanut butter 2 cups chocolate chips 1Box17oz.(9cups)RiceChex—WelikeCrispex,itdoesn’tcrumblesomuch.

dIrectIons: MeltOleo,peanutbutterandchocolatechipsandpourover1-17oz.boxofRiceChex

or similar cereal. Toss gently until the cereal is covered. Put 1 pound of powdered sugar in a gallon size plastic bag, add cereal, and shake gently.

Lemon PieBy Floy Woodruff

IngredIents: ½ cup butter 2 cups sugar 2 cups chocolate chips

dIrectIons: Cream butter and sugar together. Add eggs; beat well. Add juice and grated rind of

lemons, fold into batter. Put into an unbaked 10”pie shell. Bake at 375° for 15 minutes. Then, lower to 325° and cook another 15-20 minutes. Serves 6.

2 tablespoons soft butter ½ tsp almond extract ½ tsp lemon extract

4 eggs2 Lemons10” pie shell

Desserts


Kookie CookiesBy Nalda Johnson

IngredIents: 1 cup Karo 1 cup sugar

dIrectIons: Crumble 10 oz bag of Fritoes into a Pyrex dish. Boil Karo and sugar until mixture begins

tobubble.Removefromstoveandadd1cuppeanutbutter.PourmixtureoverFritoes.Cool thoroughly and pour into a 9x12 dish.

You may cut into squares or roll in palm of a buttered hand to make individual cookies.

Brown Sugar CookiesBy Marie Holland

IngredIents: ¾ cup shortening 2 eggs 1 tsp soda 4cupsflour

dIrectIons: Creamshortening,sugar,addvanilla,addslightlybeateneggs.Addflourgradually.Makes2

rolls.Rollinwaxpaperandrefrigerateuntilfirmenoughtoslice.Bakeat350degreesfor14 minutes.

Mud CookiesBy Marie Holland

IngredIents: 2 cups biscuit mix 1 box/1 pound light brown sugar 4 eggs

dIrectIons: Mix all ingredients together and pour into a 9x13 pan. Sprinkle with chopped pecans. Bake

at 350 degrees for 25 minutes. Cut while warm.

1 cup creamy peanut butter 1 10oz bag of Fritoes

1 tsp vanilla 2 cups brown sugar 1 cup nuts

¼ cup oil 1 tsp vanilla

Desserts


Cake with Apple Sauce IcingBy Louise Sullivan

IngredIents: 1 box white or yellow cake mix 1 can applesauce or fresh cooked apples with 1 cup sugar and 1 tsp cinnamon. Let cool.

dIrectIons: Bake cake mix in two 9x9 cake pans. Spread applesauce on cake.

note: Back in the early days when my mother wanted to bake a cake and didn’t have powdered sugar to make icing, this is what she used.

Sweet Potato PieBy Helen Truitt

IngredIents: 2 Pillsbury Pie Shells 2 cups mashed sweet potato 1 cup butter, melted and cooled 2 cups sugar 2tablespoonsflour

dIrectIons: Mix together all items and pour in pie shells divided evenly. Bake at 325 degrees for 35 to 45 minutes. Enjoy!

4 eggs ¼ cup oil 1 tsp vanilla

1/8 teaspoon mace 4 eggs slightly beaten 1 cup milk 1 tablespoon vanilla

Desserts


Coconut Pound CakeBy Louise Sullivan

IngredIents: 3cupsplainflour 1 tsp baking powder ½ teaspoon salt 1 cup milk 2 ½ cups sugar

dIrectIons: Sifttogetherflour,bakingpowderandsalttwice.Setaside. Cream sugar and shortening for ten minutes, add eggs one at a time, beating after each

addition,slowlyaddflour,alternatelywithmilk,stircoconutandflavoring.Placeincoldoven and bake 1 hour 25 minutes at 325 degrees in a tube or Bundt cake pan.

1 ½ cups shortening or butter 5 eggs 1 can coconut 1tablespooncoconutflavoring

½ tsp lemon extract 1 3oz package lemon Jello ½ to ¾ cup orange juice

Meme’s Jello Pound CakeBy Barbara Staples

IngredIents: 1 Duncan Hines White Cake Mix ¾ cups vegetable oil 4 eggs ¼ tsp almond extract

dIrectIons: Preheat oven to 350 degrees. In small bowl, add 1 cup boiling water to lemon Jello- stir

well and set aside.

In large bowl, put cake mix, add 4 eggs, ¾ cup oil, and pinch of salt, mix, then add al-mond and lemon extract, then mix again. Add lemon Jello and mix. Pour into tube pan whichhasbeengreasedandfloured.Cookfor35minutesat350degrees.

Turn cake onto plate immediately, prick all over with toothpick - Ice while hot

Icing: Add orange juice to about ½ to ¾ box of 10x sugar. Vary the amount of orange juice to make the icing thin so it will soak into the cake. As stated above, ice while hot.

note: This cake is easy to make and “fool proof ”. I’ve found it light and moist and a favorite of

young and old. Meme’s Jello Pound Cake was always included in our family get-togeth-ers and it didn’t stay long.

Desserts


Chocolate PieBy Helen Truitt

IngredIents: Cooked pie crust 1 ½ cup milk 1 cup sugar 3 tablespoons cocoa ¼ tsp salt

dIrectIons: Mix and cook the above ingredients in a double boiler, pour into cooked pie

crust (For coconut pie, make the same way but use 1 ½ cup coconut instead of cocoa).

Lemon Ice-box PieBy Dean Woodruff

IngredIents: 1 8oz pkg. cream cheese 1 can Eagle brand milk

dIrectIons: Mix cream cheese and Eagle brand milk. Add juice and vanilla.Pour into graham

cracker crust – refrigerate for 1 hour. Serves 8

Pecan PieBy Helen Truitt

IngredIents: 1 unbaked pastry shell 3 egg yolks slightly beaten 1 cup dark Karo syrup

dIrectIons: Stir the ingredients together, add pecans, put in pastry shell. Bake at 350 degrees for 50-55 minutes. Enjoy!

¼cup(approximate)flour 1 tablespoon butter 3 egg yolks slightly beaten 1 tsp vanilla

1/3 cup lemon juice 1 tsp vanilla

1 cup sugar 1 tsp vanilla 1 ½ cups pecans

Desserts


Pecan Pie 2By Joann Norman

IngredIents: 3 eggs slightly beaten 1c sugar 1c Karo syrup (white)

dIrectIons: Mixtheaboveingredients.Placethenutsinanunbakedpieshell.Pourinfilling. Bakeinhotoven(400°)for5minutes.Reduceheatandbakeslowly(350°)for

about 50 minutes.

note: She baked Pecan Pies with this recipe and sold to 7 different local restaurants

in Ft. Worth, TX. She would receive orders from these restaurants Monday through Saturday. She would on the average make 1-5 pies per restaurant. She would deliver them to these restaurants. She did this for 5 years.

Punch Bowl CakeBy Christine Williamson

IngredIents: 1 box yellow cake mix (mix as directed) 1 box vanilla instant pudding 1cansherrypiefilling 1 can crushed pineapple drained 1 large tub Cool Whip Pecan Pieces (Cream cheese optional)

dIrectIons: First Layer. Crumbleonelayerofcakeinpunchbowl.Add½ofthecherrypiefilling,½of

the pineapple, ½ of the pudding, ½ of the Cool Whip, ½ of the pecans and ½ of the coconut.

RepeatforSecondLayer.

1/8 tsp salt1 tsp vanilla1c pecans – chopped coarsely

Desserts


Ginny’s Crispy CremesBy Ginny Thomas

IngredIents: Ingredients for donuts 2 yeast cakes or dry yeast ½ cup warm water ½ cup sugar (I let my yeast, water and sugar set in bowl so the yeast begins to work

—whilethisisworking,Imixotheringredients.Makesurethepotato mixture isn’t too warm when you blend with yeast mixture. Addflour,makingsureit’senoughsothebatterisSTIFF.) 1 ½ teaspoon salt 2 well-beaten eggs 1 c. warm mashed potatoes (can use instant)

dIrectIons: Blend 2/3 cup shortening, melted. 1 cup milk. Mixinordergivenandaddflourforastiffbatter.Letriseuntildoubleinbulk,orvery

light.Heatoiltoabout250°.Rolloutonflouredboardandcutwithdonutcutter.Bythetimethedonutsareallcutout,thefirstoneswillbereadytofryinoil(2”–3”deep). After frying, drain well on brown paper or paper towels; dip in glaze while still warm. The glaze should be runny enough that most of it will run off.

glaze: 1 lb. powdered sugar, ½ cup water (enough to make mixture just short of runny).

note: I haven’t researched it, but I think I was making the famous donuts before they were.

No, I don’t have their recipe, but people love them and say they are similar. I hear “You mean you potatoes in them?” That’s right, but you’d never know it. One lady commented that she could count it as a vegetable. My sister began making them about 50 years ago and I got the recipe from her. My husband was a minister and we did a lot of entertaining, so I was all for good and inexpensive recipes. They are a lot of work, but you get great compliments. Enjoy!

Desserts


Sopapilla Cheese CakeBy Marilyn Eads

IngredIents: 2 cans croissant rolls 2 pkgs. 8oz cream cheese 1 stick butter

dIrectIons: Rollout1canofcroissantrollsinbottomofpan.Inseparatebowlmixcreamcheese,1cup

of sugar and 1 tsp vanilla. While heating butter add ½ cup of sugar and cinnamon.

Spread cream cheese mixture over bottom layer topping with the second can of croissant rolls. Spread the butter mixture on top of second (top) layer croissant rolls. Bake at 350° for 30 minutes.

Nettie’s Plain CakeBy Lois Neely 1994

IngredIents: 1 cup Crisco (I use the new stick Crisco – no cup to wash) 3 cups sugar 6 eggs 3cupsflour

dIrectIons: Cream Crisco and sugar at low mixer speed. Add eggs two or three at a time. Beat well.

Addsodaandsalttoonecupofflourandmixinwell.Addmilkalternatelywithflourend-ingwithmilkandlemonflavoring.

Bake about 45 minutes in 350° oven in greased/ tube or bundt cake. I use Baker’s Joy or PAM–noflourwiththat.Itfillsatube(angelfood)cakepanbutfillabundtpanlessthan3/4th full and bake the remainder of the batter in a loaf pan or small pan.

note: This was Johnny’s Mother’s favorite cake to make. She was born on the day after Christmas,

1887, and died at Thanksgiving just one month shy of her 100th birthday. She said she didn’t remember where she got the recipe for Plain Cake – “just always made it”, but I have been inthefamily4yearsin1993andshewasmakingitwhenIfirstcametoseeher.

1 tsp vanilla 1 ½ cups sugar 1 tbs cinnamon

¼ tsp soda ½ tsp salt 1 cup buttermilk (you can use 1 cup sweet milk with 1 tbs. vinegar to sour the milk) 1Tbslemonflavoring(IuseAdams)

Desserts


Mother’s CheesecakeBy Joan Fey

IngredIents: 1 package (5 1/3 ounces) graham crackers, crushed ¼ cup sugar ¼ cup plus 2 tablespoons butter, melted in springform pan 2 packages (8 ounces each) cream cheese 1 cup sugar 5 eggs, separated 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 pint sour cream

dIrectIons: Combine graham crackers, sugar and butter. Mix well. Firmly press crust into

bottomof9-inchpan.Creamsugarandcheeseuntillightandfluffy.Addeggyolks,thenflavoringsandsourcream.Mixthoroughly.Beateggwhitesuntilshiny and stiff. Do not overbeat. Carefully fold egg whites into cheese batter. Pour batter onto crust. Bake at 300°, beginning with a cold oven, for 1 hour. Turn oven off and leave for 1 hour. Turn oven off and leave for one 1 hour. Crack oven door for another ½ hour. Serves 6-8.

Should be made the day before serving. Use fresh strawberries with a glaze, crushed pineapple, blueberries, cherries or fruit of your choice for the topping.

note: I have made this wonderful, light cake for holidays and birthdays when every-

one in the family was at home. “Mom, this is the best you’ve ever made.”

This was a neighbor’s recipe. The neighbor would not give the recipe to anyone.WhentheFeysweremoving,shegavetherecipefinallytothem.Shewas asked not to give out the recipe until the neighbor passed. Joan submitted therecipefortheNeimanMarcusCookbook.THISRECIPEwasoneof275inthe book, and there were at least 1000 recipes submitted.

Desserts


Bread PuddingBy Beverly Martin

IngredIents: One 16 oz. French bread 6 large eggs 4 cups milk 2 tablespoons melted margarine or butter

dIrectIons: Grease 9x13 baking pan. Combine milk, eggs, butter, sugar and extracts and pour over

bread which has been sliced 1 ¼” thick and placed in single layer in baking pan. Let stand for 30 minutes. Bake at 350 degrees for about 45 minutes. (May use aluminum foil topreventburning–after30minutes.)Servewarmorcoolwithpuddingsauce(Recipebelow).

glaze: 1 stick butter, 2 cups powdered sugar, ¼ - ½ cup water (or ¼ cup water & ¼ cup whiskey), or add 2 teaspoons almond extract to make ½ cup water.

note: Beverly Martin’s Mom always served Bread Pudding at Family Gatherings. Beverly found

this recipe which continues the Dish but with a different, in her opinion, better taste!

Crock Pot Peanut PattiesBy Fred Zimmermann

IngredIents: 1 jar unsalted roasted peanuts 1 jar salted roasted peanuts 1 bar German sweet chocolate dIrectIons: Place all ingredients in Crock Pot starting with peanuts and add as listed. Cook on low

for 4 hours. Stir and drop by spoonfuls on wax paper. note: I have always enjoyed using the Crock Pot. Peanut Brittle is always good but this is so

simple any one could make it. Stays very good if bagged and refrigerated.

1 ½ cup sugar ½teaspoonalmondflavoring ½ teaspoon vanilla extract ¹⁄³ cup slivered almonds

1 (12 oz) milk chocolate pieces 2 packages white almond bark

Desserts


Chocolate CandyBy Betty Menefee

IngredIents: 2 cups sugar 6 oz. condensed milk 3 ½ oz. Marshmallow cream 6 oz. Chocolate chips

dIrectIons: Using a non-stick pan. Mix sugar, milk and butter and bring to a boil, stirring

enough that it doesn’t stick. Boil four minutes. Turn off the burner, and add rest of ingredients – pecans last. Grease a large Pyrex dish or cookie sheet with butter. Pour candy out and spread quickly. Don’t eat after adding pecans. It will cool on its own. This is wonderful for the holidays.

note: A co-worker’s recipe of Betty that became a Menefee Family Favorite at

Christmas!

Warehouse TreatBy Billy Ware

IngredIents: 1 16oz. box of Quaker Oatmeal Squares 2 cups pecan halves ½ cup brown sugar ½ cup karo syrup

dIrectIons: Mix Quaker Oatmeal Squares and pecan halves in a 13x1x2 roasting pan.

In Microwave safe bowl mix brown sugar, karo syrup and oleo. Put in microwavefor1minute(high)stirwell.Returntomicrowaveuntilitboilsand add baking soda and vanilla.

Stir and pour over squares and nuts. Stir until all are covered well. Bake in 250degreespreheatedovenfor1hour.Stirevery20minutes.Removefrom oven and pour onto cookie sheet or wax paper. Let cool. Break apart and store in air tight containers.

8 oz. plain Hershey candy bars 2 tablespoons butter (unsalted) 2 tablespoons vanilla 2 cups pecans (chopped, large)

¼ cup oleo ½ tsp baking soda 1 tsp vanilla

Desserts


Peanut Butter FudgeBy Doris Gray

IngredIents: 2 cups sugar ²⁄³ cup milk 1 cup peanut butter

dIrectIons: Boil sugar and milk until it forms a soft ball in water, add peanut butter, add

marshmallow cream and vanilla. Mix well and pour into buttered pan. Let cool and slice into squares.

Peanut BrittleBy Jean Thiebaud

IngredIents: 1 cups sugar 1 cup white syrup ¼ cup water

dIrectIons: Boilfirstthreeingredientsuntilsoftballisformed.Pourinpeanuts.Boiluntilpeanuts

crackleandbrown.Removefromheatandadd1tspbakingsoda.Mixwellandimmediately pour on buttered cookie sheet. Let cool

Lauren’s Buttermilk PieBy Fern Wendt

IngredIents: 2 cups sugar 1 stick butter (partially melted) 4tablespoonsflour 3 eggs slightly beaten

dIrectIons: Inalargebowl,creamtogethersugar,butterandflour.Addeggs,buttermilkandva-

nilla. Pour into pie shell and bake for 1 hour at 325 degrees or golden brown on top and knife inserted in center comes out clean. Cool and serve. You can substitute the buttermilk with eggnog.

1 cup marshmallow cream 1 tsp vanilla

2 cups raw peanuts 1 tsp baking soda

1 cup buttermilk 1 ½ teaspoon vanilla 1 unbaked 9 inch pie shell

Desserts


Brickle Bit CookiesBy Joyce Patrick

IngredIents: 1 yellow cake mix (pudding in the mix) ½ cup oil 2 eggs 1 tablespoon vanilla

dIrectIons: Heat oven 350 degrees line cookie baking pan with parchment paper.

Whisk together the oil, eggs and vanilla in a large bowl, add yellow cake mix, coconut, pecans and brickle bits. Stir with spoon until all combined,. I used a 1 inch cookie scoop, but you can use a tablespoon to measure the cookies and drop about 2 inches apart on the prepared cookie baking pan. Bake at 350 degrees for 12 minutes. Cool on the pan about 2 minutes and then remove to wire rack to cool completely. Store in covered container. Makes about 4 ½ dozen air tight containers.

note: The combination of the toffee, pecans and coconut makes this delicious chewy

cookie irresistible! One of my favorites! Joyce’s late husband Jack requested thisrecipeoften.ThiswashisFAVORITECOOKIE!

1cupangelflakecoconut 1 cup pecans, chopped 1 package (10 oz.) Heath Bit’s O’Brickle candy (Almond Toffee Bits)

MainCourses29 A PLACE CALLED COMFORT [ Favorite Recipes of Sagora Senior Living Residents ]

Main Courses

A PLACE CALLED COMFORT [ Favorite Recipes of Sagora Senior Living Residents ]

Plantation ChickenBy Terry Johnson

IngredIents:

24 Pieces of Chicken 7 Cans Cream of Chicken Soup Garlic salt, onion salt, black pepper, Parsleyflake

dIrectIons: Spray large baking pan with cooking spray. Arrange chicken in pan, cover with soup. Sprinkle

generouslywithgarlicsalt,onionsalt,blackpepper,andparsleyflakes.Bake2hoursat300degrees, remove chicken leaving drippings. Stir in box of rice, pineapple, salt and curry. Bake at 350 degrees for 30 minutes. Place chicken on top of rice and heat through.

note: For 14 years, seven days a week, I had the family plantation home open to the public. I dressed

the Southern Belle part with full petticoats and long skirts every day. Since I had many of my eight children during that time, my friends would tease me and say I was the only girl in the statewithanti-bellummaternitycostumes!HurricaneCamillein1969finallydestroyedmostofthe property.

Chicken & DumplingsBy Joann Norman

IngredIents: 3 lb. chicken – wash and remove giblets. Simmer in water that almost covers chicken, add 1 sliced onion, salt and garlicsalttowater.Letchickencoolinwater.Removechickenanddebone in bite size pieces. Save broth in pan. 2-3cflour 2-3 tsp salt

dIrectIons: Mixthepiedough,consistentlywateronwell-flouredboard,rolldoughtoabout¼”thick.Cut

with pizza cutter into 1” squares. Bring broth to a boil. Add 4 chicken bouillon cubes and 2 Tbsp butter. Drop squares, 1 at a time, into boiling broth. Add chicken and simmer for 30 minutes. Iftoothin,addalittlethickeningbeforeserving.Iftoothick,addmilk.Bestflavorachievedifallowed to sit over night and reheat adding milk.

note: Mom’sFavoriterecipe!Shewouldfixanytimetheygothungryforthisrecipe-whichwasoften!

1-14oz.boxMinuteRice 1 8 oz. cans crushed pineapple 2 tablespoons curry powder

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Cross The BorderBy Millie Waechter

IngredIents: 1 pound turkey 1 small onion 12 oz. tomato paste 3 -12oz can water 2 T. honey 3 cloves garlic crushed

dIrectIons: Brown turkey and onion. Add tomato paste, water, honey, garlic. Add spices and

simmer slowly 40 minutes. Add 1 cup cooked brown rice. Serve over Fritos. Top with lettuce, cheddar cheese, tomatoes. Top w/buttermilk.

1/8 tsp Veg-it or Mrs. Dash 2 tsp oregano 2 tsp chili powder 2 tsp salt 2 tsp cumin

Beef BurgundyBy Betty Bareither

IngredIents:

3 1bs.beef chuck-cut into 1inch cubes 1 bay leaf 2 Cups dry red wine 6 black peppercorns large onion sliced 4 whole cloves 4 large carrots cut into 1inch pieces 3 - 4 tablespoons olive oil

dIrectIons: Rinse&patdrybeef.Putbeefinshallowglassdish-addwine,onion,carrotsandgarlic.

Tie in cheesecloth parsley, thyme, tarragon, bay leaf, peppercorn and cloves. Add to wine & beef mixture. Cover and refrigerate for 24 hours. Drain beef (reserving broth) pat dry and salt & pepper. Heat 3 tbs. Olive oil in a 6 quart pot and brown beef (add more oil if needed). Transfer to a bowl reserving liquid. Saute mushrooms- add beef and vegetables with1cup water and bring to a boil. Add any liquid you have left)

Reduceheattosimmer(abouttwohours)andcooktillmeatistender.Stirtogether

flourandbuttertocreatethickenerforstew.Addpeas.Makesaservingforsix.

4 garlic cloves crushed 1 lb. of mushrooms quartered 4 sprigs thyme crushed 2 tbs. unsalted butter softened 2 sprigs tarragon 2tbs.all-purposeflour 2 cups frozen peas.

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Main Courses


Brisket*By Lois Neely

IngredIents: Place 5-7 lb beef brisket on 2 layers of heavy-duty aluminum foil and add: 3/4 bottle liquid smoke (Wrights is best brand) 1tsp onion salt 1 tsp celery seed 1 tsp garlic salt

dIrectIons: Wrap tightly and refrigerate overnight. Next morning salt and pepper to taste and

add half bottle Worcestershire Sauce (5oz).

Wrap again – loosely. Cook in 275° oven for 5 hours or longer. Open foil and cool about ½ hour before slicing. Add barbeque sauce and cook half hour or longer to let barbeque sauce warm completely. (Long slow cooking is secret to tenderness)

note: BBQ Sauce was such a hit that a neighbor had a son in the Navy during World War II. He requested that his mom send the recipe for the BBQ sauce to the chef

on the ship! *I skip the overnight and go right to cooking.

BBQ sAUce: 5oz Lea & Perrines Worcestershire Sauce 32 oz catsup 3 oz liquid smoke ½ cup vinegar 4 Tsp black pepper- really too much,

about 2 Tsp is better unless you like it really hot and peppery

1 cup brown sugar Mix well and store in ice box-this makes

alotbutitkeepsindefinitely.

32


Glen’s Recipe for Mexican ChickenBy Glen Hodges

IngredIents: 1 pkg tortillas 1 fryer size chicken 1 medium onion, chopped 2 cans of cream style chicken soup ½ lb. grated cheddar cheese 1canRoteltomatoeswithchilies 1 tsp chili powder 1 tsp garlic salt

dIrectIons: Boil chicken. Let cool, then cut into bite size pieces. Mix chicken, Onions, cheese, garlic salt, chili powder and

tomatoes with chilies which have been mashed up. Soften tortillas in boiling chicken stock. Line tortillas in baking dish. Add chicken mixture. Pour the 2 cans of soup over the mixture and bake in oven at 350° about 35 or 40 minutes until hot and bubbly. Serve with Spanish rice and soft tortillas. Will feed a bunch of folks.

note: Glen said his family LOVED this recipe!

Salmon CroquettesByRosaleneMaseley

IngredIents: 1 can of salmon (drain liquid) 1 whole egg 10 crushed crackers ¹⁄³ cup corn meal Small amount of pepper- no salt

dIrectIons: Mixtogetherbyhand.Shapeinto12eggsizecroquettes.Rollinamixtureofcrackersand1/8cupcornmeal,

deep fry in hot oil until golden brown.

sAlMon loAf: Use the same salmon mixture recipe as for the croquettes except add 2 whole eggs and add

a small amount of dry parsley. Mix together by hand and place in a 4x4x10 pan. Cover with a small can of hunts tomato sauce. Bake at 350 degrees about 30 to 40 minutes.

33

Main Courses

Salads34 A PLACE CALLED COMFORT [ Favorite Recipes of Sagora Senior Living Residents ]

Healthy

Salads

A PLACE CALLED COMFORT [ Favorite Recipes of Sagora Senior Living Residents ] 35

5 Cup Fruit SaladBy Winnie Grantham

IngredIents: 1 cup mini marshmallows 1 cup crushed pineapple 1 cup sour cream

dIrectIons: Nuts and maraschino cherries for color – mix together

Cranberry- Apple SaladBy Winnie Grantham

IngredIents: 2 cups cranberry juice cocktail 2 - 3oz pkg. lemon Jello mix together 1 ¾ cranberry cocktail juice ½ tsp salt.

dIrectIons: Mix together, place in refrigerator, let chill

Hot Chicken SaladBy Winnie Grantham

IngredIents: 1 ½ cups cooked chicken 1 cup cooked rice 1 can cream of mushroom-chicken soup 3 tsp lemon juice 2 tsp chopped onion

dIrectIons: Mix ingredients together then fold in eggs. Place in oven proof pan, top with grated

cheddar cheese, sprinkle potato chip crumbs on top, add butter, bake at 350 degree oven for 30 minutes. Also add two cups chopped celery, pimento (small jar) green pepper is optional - green peas-optional -1 can chestnuts – ¼ tsp curry powder.

note: A recipe from Germany.

1 cup mandarin oranges 1 cup coconut

2 cups diced and unpeeled red apples 1 cup diced celery, ½ cup chopped nuts,

½ cup mayonnaise ½ cup slivered almonds ½ tsp salt to taste 3 hardboiled eggs chopped

Salads


Cranberry SaladBy Suzanne Parvin

IngredIents: 1 - 12 oz. bag fresh cranberries halved 1 can 8 oz. crushed pineapple ½ cup pecans chopped

dIrectIons: Assemble all ingredients in medium bowl. Stir to mix. Chill. This salad is very festive at

Thanksgiving and Christmas. It’s good with Turkey!

Berry SaladBy The Carrio Family

IngredIents: 6 oz fresh baby spinach 4 cups sliced strawberries Whisk together

dIrectIons: Toss until well combined.

Large Salad – for groupsBy Beverly Martin

IngredIents: Chopped lettuce Sliced tomatoes Cottage cheese (drained) Sliced avocado

dIrectIons: Layer on large platter or bowl. May add layers of pickles or mushrooms.

note: Beverly served this during Holiday Seasons’ celebrations.

dressIng: ½ cup vegetable oil ¼ cup white vinegar ¼ cup sugar 1 tbsp poppy seeds ¼ tsp paprika ¼ tsp salt

Croutons Blue Cheese (and other dressings of choice available)

1 - 8 oz. tub Cool Whip 1 cup mini marshmallows

Salads


Norwegian Beet SaladBy Fred Zimmermann

IngredIents: 2 T brown sugar 1 T corn starch ¼ tsp. salt 1 9oz. can pineapple tidbits or crushed 1 T butter 1 T lemon juice 1 lb can sliced beets, drained

dIrectIons: Combine sugar, cornstarch + salt in sauce pan. Stir in pineapple with syrup. Cook, stirring

until mixture thickens and is bubbly. Add butter, lemon juice and drained beets. Heat about 5 min. - serves 6.

note: We always took trips at Christmas time going to look at tree lightings, always a beautiful

courthouse. One time we went to Clifton, TX (the Norwegian capital of Texas) we took several tours. We were having lunch in their community center. They served these beets. I got the recipe and have made it for numerous occasions (larger portions). I gave it to the chef here at Waterview and they served it once about 30 months ago. It was enjoyed by all.

Dinner or Dessert SaladBy Billie Ware

IngredIents: 20 large marshmallows 1 small pkg. lemon jello 1 16oz. can fruit cocktail drained (save juice) 1 small can crushed pineapple drained (save juice) 1 small pkg. grated velveeta cheese ½ cup chopped pecans 1 8oz. container of cool whip

dIrectIons: Melt marshmallows in 1 cup of boiling hot water add lemon jello mix well. Add enough

water to saved juices to make 1 cup. Add mixture and chill until t hick but not set – add chilled drained fruit cocktail and pineapple to mixture and chill until thick but not set- fold in grated cheese, pecans, and cool whip. Put in serving bowl and chill overnight.

Salads


Mexican Salad for Two PeopleByRosaleneMaseley

IngredIents: ¼ of long cucumber ¼ each of a green and red bell pepper 1 stalk of celery 2 radishes 1 tomato (sliced and placed around sides of bowl) 1 can jalapeno pepper ranch style beans 1 pkg. Hamburger Meat (cook then freeze) CornChips-Shreddedcheddarcheese-RussianDressingtotaste

dIrectIons: Chop cucumbers, bell peppers, celery and radishes into two bowls. Slice tomato and

place around the sides of the bowl. Heat frozen meat in water until thawed. Heat beans. Drain beans and place divide over veggies. Sprinkle Corn chips over bean

Sprinklecheeseoverchips.DrizzleRussiandressingovermixture.Donotstirupmixture – just serve.

PS–youcanusebroccoliandcauliflower-nolettuce

Cranberry SaladByRosaleneMaseley

IngredIents: 12 oz. Frozen pkg. of cranberries 10 ½ oz. pkg. marshmallows 20 oz. can of crushed pineapple 1 ½ cups chopped nuts 1 ½ cups sugar or 24 pkgs of sweet and low 10 oz. tub Cool Whip

dIrectIons: Putinblender-frozencranberriesandchop—addmarshmallows,pineapple,nuts,

sugar and cool whip. Blend all ingredients and put in bowl. Cover and place in refrig-erator. Make several days ahead because it is better.

Sandwiches39 A PLACE CALLED COMFORT [ Favorite Recipes of Sagora Senior Living Residents ]

Zesty

Sandwiches


Long Boy CheeseburgerBy Jean Elam

IngredIents: 1 lb. lean ground beef 1 tsp. salt ¼ tsp. pepper ¼ c. catsup or chili sauce 1 tbsp. Worcestershire sauce ¼ c. chopped onion ½c.cornflakecrumbs ½ c. evaporated milk Brown ‘n Serve French rolls (approx.8) American cheese slices (optional)

dIrectIons: Mix all ingredients together in bowl. Cut in half (lengthwise) brown ‘n serve French

rolls. Put equal parts of meat mixture on each half roll. Spread evenly to edges. If wanted, place ½ of an American cheese slice on top of each. Place roll half ’s on cookie sheet.

Bake at 375 degrees for approx. 20-25 minutes or until beef is cooked.

DishesSide



Side Dishes

42

Baked Stuffed CarrotsBy Dolores Esmonde

IngredIents: 1 package of carrots. Parsley Onion juice Butter dIrectIons: Parboil until fork tender. Cut in half lengthwise and scoop out pulp from center vein.

Prepareasmallportionofwhitecreamsauceandmixwithfinelychoppedparsleyand a small amount of onion juice as well as the carrot pulp. Fill the scooped out car-rot veins with cream mixture. Dot with butter and place on buttered dish.

Bake 15 minutes at 350 degrees.

Neiman Marcus Spread or DipBy Winnie Grantham

IngredIents: 4 oz. Cream Cheese 1bunchgreenonionsfinelychopped 4cupsgratedcheddarcheese(usesharpforflavor) 8or10slicesofcrispbaconfinelycrumbled 2 tsp Lawry Season Salt 1 tsp Lawry pepper ½cupoffinelychoppedpecans 2 cups mayonnaise Stuffed olive chopped (optional) dIrectIons: Mix ingredients together can be formed into a roll or used as a dip. Spread on crack-

ers,forfingersandwichesoruseittostuffcelery.Feelfreetosubstitutebaconforbacon bits. You can use three cups of mayonnaise to stretch recipe.

Soups43 A PLACE CALLED COMFORT [ Favorite Recipes of Sagora Senior Living Residents ]

Comfy

Soups


Potato SoupBy Jean Elam

IngredIents: 6 medium potatoes 1 onion ½ c. chopped celery 2 c. boiling water 1 tsp. salt

dIrectIons: Cut potatoes in 8ths. Onions in 4ths. Add water and salt to potatoes, onions, and celery.

Cook until tender. Drain and save liquid. Mash vegetables. Set aside.

Meltbutterandstirinflouruntilblended.Removefromheatandaddmilkslowly.Place over low heat and continually stir until sauce thickens. Add sauce to mashed veg-etables and add drained liquid to desired consistency. Season to taste.

note: My daughter started making this recipe when she was 15 years old and really loved

it. Now she’s 56 and has been making this soup for her children. Just one of the many good things I’ve passed along.

Hodge Podge SoupBy Nalda Johnson

IngredIents: 1 large onion diced 1½ lbs. ground beef 2cansRanchstylebeans 3 cans Campbell’s minestrone soup

dIrectIons: Brown diced onion and meat in a skillet, drain fat and pour this into a large stew pot. Pour the canned ingredients into stew pot with the browned beef and onion. Simmeruntilallingredientsareblended.Reallygoodonacoldnightwithcornbread

and a salad.

2 tbsp. butter or margarine 2tbsp.flour 2½ c. milk 1 c. drained liquid

1canRotel 1 large can (plain) tomatoes ½ can water

Soups


Taco SoupBy Lois Neely

IngredIents: 2 lbs hamburger (browned and drained – I microwave) or use cooked and boned chicken 1 onion chopped 3cansstewedtomatoesor2cansstewedtomatoesand1canRo-Teltomatoes& green chilies 1 can hominy (yellow or white)- drained + rinsed 1 can whole kernel corn 1canRanchstylebeans 1 can pinto beans or dark red kidney beans 1 4oz. can chopped green chilies 1 pkg. taco seasoning 1pkg(dry)Ranchstyledressing Clove of garlic if desired 1½ to 2 cups hot water. (chicken broth if chicken is used)

dIrectIons: Mixalltogetherinbigpotandsimmer30minutesorlongeruntilflavorsblend.Serve

with tortilla chips. For garnish use crushed chips, grated cheese, sour cream, chopped avocados and/ or black olives. Crock pot is good IF it is large enough – mine isn’t. Serves 10-12.

The soup that everyone loved! Fixed often; easy to make and was the entire meal!

Soups


CHRISTMAS SOUPBy Billie Ware

IngredIents: 2 medium potatoes diced 2 medium bunches green onions chopped use green tops too Enough chicken broth to cover potatoes and onions 2 cans 10oz. Cream of Chicken Soup 2 cans 11oz. shoe peg white corn About 2 soup cans of milk ½ cup chopped canned roasted red peppers drained ½ cup fresh chopped parsley 10 slices swiss cheese cubed small ½ tsp fresh ground pepper

dIrectIons: Cook potatoes and onions in chicken broth until tender. Add shoes Peg white

corn- add cream of chicken soup and as much milk as needed- add cubed cheese but never boil after cheese is added. Stir until cheese is melted. Add drained chopped roasted red peppers and parsley. Use more red peppers and parsley if you like for more color. Heat just below boiling, put in bowls and sprinkle with blackpepper,freshparsleyandredpepperflakes

2015 comfort called - home | sagora senior living

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