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Egg Noodles

by Joyce Kohl

Egg Noodles Source: Go Inside™
Much better than “store bought” and quick to make
Servings: Ingredients:
These will expand when cooked

 

 

 2 cups flour

1 whole egg

1/4 – 1/2 cup water

3 egg yolks

2 tsp salt
Directions:
  1. In a mixing bowl, mix all the ingredients together. On a floured surface, roll out the dough flat and thin.
  1. Let the rolled out dough dry for at least 2 hours, then carefully roll the dough up. Using a sharp knife, slice in desired widths.
  1. Lay out the noodles to dry completely, or use immediately.

 

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Scalloped Potatoes

by Joyce Kohl

Scalloped Potatoes Source: Go Inside™
Be creative – add your favorite optional ingredients.
Servings: Ingredients:
Family Size Recipe

 

More Optionals:

Diced Ham

Mushroom Soup

 1 large package frozen hash-brown potatoes

1 can cream of potato soup

1 can cream of celery soup

salt and pepper

parsley flakes

paprika

chopped onions, optional

chopped green pepper, optional
Directions:
  1. Preheat oven to 300 degrees. Mix everything together except parsley and paprika. Let sit until mixing is easy. Then put into a 9 x 13 inch baking pan. Sprinkle paprika and parsley on top.
  1. Bake for 1 1/2 hours. Serve while hot.

 

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Corn Casserole

by Joyce Kohl

Corn Casserole Source: Go Inside™
Family favorite. Amount of cheese is adjustable.
Servings: Ingredients:
6-8

 

Optional topping: Potato Chips

 1 pound can cream style corn

2 eggs

16 saltine crackers

4 medium slices Velveeta cheese, cubed

1 T sugar

1 small onion, diced

3 T melted butter

salt and pepper
Directions:
  1. Mix everything together in a baking dish except the crackers. Crumble the crackers over the top. Bake at 350 degrees for 1 hour.
  1. Try adding 2-3 tablespoons of corn meal to the ingredients before baking.

 

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Caramel Yams

by Joyce Kohl

Caramel Yams Source: Go Inside™
Rich and full of calories
Servings: Ingredients:
6

 

Optional: Chopped pecans or walnuts

 1 large can yams

1 jar caramel topping (found in ice cream section)

1 stick butter

marshmallows to cover the top
Directions:
  1. Drain, then put yams in a baking dish. If desired, stir in 1/4 cup chopped pecans or walnuts. Pour caramel topping over the top. Add the butter in slices over the top of the caramel.
  1. Bake in a preheated 350 degree oven until hot and bubbly. Add marshmallows on the top, then bake until brown and melted.
  1. Variation: Cook caramel and butter in a saucepan until candied before pouring over yams.

 

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Baked Beans

by Joyce Kohl

Baked Beans Source: Go Inside™
This recipe was compiled from watching my husband prepare it.

He never measures anything.
Servings: Ingredients:
Varies according to the size of pan used.

 

 

 canned (regular size) pork and beans to fill the pan

about 1/2 small onion per can, diced

about 1/4 cup brown sugar per can

about 1/4 cup honey per can

about 1/2 cup catsup per can

(picante sauce can be added for spicy beans)

bacon strips to cover the top
Directions:
  1. Mix everything together, except the bacon, in a baking pan. Bake in a slow oven, about 300 degrees, for 2 hours or more.
  1. Can be cooked all night by putting beans in a 325 degree oven for 30 minutes, then turn the heat down to 200. Let cook for 8 hours or more.
  1. For picnics or pot luck dinners use a disposable pan.

 

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Yorkie Doodle Dandy

by Joyce Kohl

Yorkie Doodle Dandy is a memoir of a Yorkshire Terrier, “Smoky,” weighing only four pounds and a young soldier, William A. Wynne, during World War II. Avid readers will be unable to put the book down until every single page is read.

Continue reading → Yorkie Doodle Dandy

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Olive Beef Dip

by Joyce Kohl

Olive Beef Dip Source: Go Inside™
A favorite of my family since 1970, this is always doubled and tripled
Servings: Ingredients:
Substitutions:

Fresh Onion, minced

Smoked ham or turkey

Mayo

 1 3-ounce package smoked beef, finely cut

1/4 cup stuffed green olives, finely diced

1 8-ounce package cream cheese, softened

1 tsp instant minced onion

1 T dry sherry

2 T Miracle Whip
Directions:
  1. While the cream cheese is softening and the minced dry onion is soaking in the sherry, clean a pair of sharp scissors and begin cutting up the smoked beef as finely as possible. Blend the cheese and Miracle Whip. Stir in smoked beef and olives.
  1. Store in the refrigerator until at least one hour before serving. Munchies to use for dipping include chips and fresh veggies.

 

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Guacamole

by Joyce Kohl

Guacamole Source: Go Inside™
Use for Salad Dressing and party dip. Family recipe over 50 years old!
Servings: Ingredients:
May be doubled or triple

Use only ripe avocados

 1 avocado, peeled and mashed

1 T lemon juice

1 tsp finely minced onion

1/8 tsp cayenne pepper

2 T finely chopped fresh tomato or canned tomato bits

3 T or more of Miracle Whip salad dressing

cayenne pepper
Directions:
  1. After mashing the avocado, immediately add the lemon juice and blend well. If you don’t, the avocado will darken. Onions must be very, very finely minced, then add to avocado mixture along with tomato.
  1. Add enough Miracle Whip for smoothness. Add enough cayenne pepper to make the mixture taste sharp, but not hot.

 

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Cheese & Beef Dip

by Joyce Kohl

Cheese and Beef Dip Source: Go Inside™
A quickie made up one day for unexpected company
Servings: Ingredients:
Enough for a small party 2 cups cheese soup

1 can tomatoes and chilies (tall, thin can)

1/2 4-ounce can green chilies (Ortega, blue can)

1/2 can salsa (yellow can)

1 medium chopped tomato

1 cup (more or less) shredded cooked beef pot roast

Corn chips
Directions:
  1. Combine all ingredients in a fondue pot. Stir often. When bubbly, it’s ready to serve.
  1. If the dip is too thin, thicken it with a mixture of flour and water. Be sure to strain the mixture so you don’t get lumps in the dip.

 

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Pizza Crust

by Joyce Kohl

Pizza Crust Source: Go Inside™
This recipe created for Pizza crusts, but is also good as rolls or loaves.
Servings: Ingredients:
4 Pizza Crusts 2 1/2 cups warm water

2 packages Fleischmann’s yeast

1 T salt

1 T butter, melted (or margarine)

7 cups flour, unsifted
Directions:
  1. Sir yeast into the warm water until it dissolves. Set aside. Melt butter then add to yeast and water. Add salt to the flour, stirring well. Add to water and yeast mixture.
  1. Dough will be sticky. Knead well. Place dough in a well greased bowl, cover with a lid or towel, and let stand in a warm place until dough rises and doubles in size. When ready to make pizza crusts, divide into 4 portions.
  1. Left-over dough can be made into dinner rolls.