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Recipes
Strawberry Bread
By dbrandt
Grease and flour 2 9x5 loaf pans
- 2 10oz. pkgs. frozen strawberries, thawed
- 4 eggs
- 1 1/4 c. oil
- 3 c. flour
- 2 c. sugar
- 3 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. chopped nuts (optional)
Pumpkin Bread
By dbrandt
Sift dry ingredients together
- 3 1/2 c. flour
- 1 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 tsp. baking soda
- 4 eggs
- 1 c. oil
- 3 c. sugar
- 16 oz. can pumpkin
- 1 c. nuts (optional)
Banana Nut Bread
By dbrandt
Cream shortening and sugar together
- 3 c. sugar
- 1 c. shortening
- 4 eggs
- 1 Tblsp. vanilla
- 1 1/2 c. buttermilk
- 2 tsp. soda
- 4 c. flour
- 1/2 tsp. salt
- 1 c. (approx 3) bananas, mashed
- 1 c. chopped pecans (optional)
Chex Mix
By dbrandt
Melt margarine in open roasting pan in 250 oven
- 6 Tblsp. margarine
- 2 Tblsp. W sauce
- 1 1/2 tsp. seasoned salt
- 3/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 3 c. Corn Chex cereal
- 3 c. Rice Chex cereal
- 3 c. Wheat Chex cereal
- 1 c. peanuts
Sweet and Sour Broccoli Salad
By dbrandt
Place broccoli, onion, bell pepper, raisins and almonds in large mixing bowl and toss to combine
- 4 c. bite-size broccoli florets
- 1/2 c. red onion slivers
- 1/2 c. red bell pepper slivers
- 1/4 c. yellow raisins
- 3 Tblsp. toasted sliced almonds
- 1/4 c. white wine vinegar
- 2 Tblsp. light brown sugar
- 1/4 c. olive oil
- 2 Tblsp. mayonnaise
- salt and ground black pepper
- 2 slices bacon, cooked, drained, and crumbled
Maple Baked Beans
By dbrandt
INn large Dutch oven or large kettle, cook onion in oil until tender
- 1 med. onion, chopped
- 1-2 Tblsp. vegetable oil
- 3 (28 oz.) cans baked beans
- 1 1/2 tsp. ground mustard
- 1 tsp. garlic salt
- 3/4-1 c. maple syrup
Garlic Roasted Potatoes
By dbrandt
Preheat oven to 450. Lightly grease a baking sheet and place in oven to preheat
- 6 med. baking potatoes
- 2 Tblsp. olive oil
- 1 tsp. minced garlic
- 1/2 tsp. salt and pepper
Broccoli and Cheese Casserole
By dbrandt
Beat eggs, then stir in all ingredients except broccoli and mix well together
- 3 eggs
- 1 c. cottage cheese
- 1/2 c. cheddar cheese, grated
- 3 Tblsp. flour
- 2 tsp. salt
- dash pepper
- 2 10oz. pkgs. frozen broccoli
Homemade Coleslaw
By dbrandt
Rinse cabbage in cold water and let drain well in a colander
- 1 small head cabbage, trimmed, cored and quartered
- 2 large carrots
- 3 radishes
- 1/2 c. chopped sweet onion
- 1/2 c. chopped green bell pepper
- 1/2 c. mayonnaise
- 1/4 c. sweet pickle juice
- 3 Tblsp. sweet pickle relish
- 3 Tblsp. sugar, or more to taste
- 1 tsp. seasoned salt, or more to taste
Broccoli Casserole
By dbrandt
Grease casserole dish. Melt 1/2 cup margarine and blend in flour
- 1/2 c. margarine
- 6 Tblsp. margarine
- 4 Tblsp. flour
- 4 chicken bouillon cubes, crushed
- 2 c. milk
- 3 (10oz.) pkgs. frozen chopped broccoli, cooked and drained
- 1/3 c. water
- 1 (8oz) pkg. Pepperidge Farm stuffing mix
- 2/3 c. chopped pecans