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Recipes
TWO CRUST LEMON PIE
By pbaumgartner
From 1960-1964 our father was first an undergraduate and then a graduate student at Ball State University, majoring...
- CRUST:
- 2 c. flour
- 1 tsp. salt
- 2/3 c. shortening
- 6 – 7 Tbs. cold water
- FILLING:
- 1 1/4 c. sugar
- 2 Tbs. flour
- 1/8 tsp. salt
- 1/4 c. soft margarine
- 3 eggs, well beaten (reserve 1 tsp. egg white)
- 1 tsp. lemon rind
- 1 lemon, sliced paper-thin
- 1/2 c. water
Quick Savory Cranberry Glazed Pork Loin Roast
By pbaumgartner
From AllRecipes
- 1 (14.5 ounce) can whole berry cranberry sauce
- 1 cup apple jelly
- 1 tablespoon Dijon mustard
- 4 cubes chicken bouillon, crushed
- 1 teaspoon prepared horseradish
- 2 teaspoons garlic powder
- 2 tablespoons chopped fresh thyme
- 1 (4 pound) boneless pork loin roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
RICH 'N' CHEESY MACARONI
By pbaumgartner
(Janet's recipe)
- 2 1/2 c. uncooked elbow macaroni
- 6 Tbs. butter or margarine, divided
- 1/4 c. flour
- 1 tsp. salt
- 1 tsp. sugar
- 2 c. milk
- 8 oz. processed American cheese, cubed
- 1 1/3 c. small-curd cottage cheese
- 2/3 c. sour cream
- 2 c. (8 oz.) shredded sharp cheddar cheese
- 1 1/2 c. soft bread crumbs
BLUEBERRY-LEMON MUFFINS
By pbaumgartner
(Peg's recipe)
- 1 3/4 c. flour
- 1/4 c. sugar
- 2 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 well-beaten egg
- 3/4 c. milk
- 1/3 c. cooking oil
- 1 c. fresh or frozen blueberries (thawed and drained)
- 2 Tbs. sugar
- 1 tsp. grated lemon peel
BARBEQUE CHICKEN PIZZA
By pbaumgartner
(Peg's recipe)
- 1/2 c. barbeque sauce
- 1 medium red onion, thinly sliced
- 3/4 c. shredded, cooked chicken
- 1 c. shredded mozzarella or cheddar cheese
ARTICHOKE APPETIZER
By pbaumgartner
Janet first had this dip when friend and co-worker, Charlene Holly, made it for a senior managers' gathering
- 2 cans artichoke hearts, drained and cut in pieces
- 1 c. mayonnaise (not Miracle Whip)
- 1/2 c. Parmesan cheese
PICKLED BEETS
By pbaumgartner
(Mother's recipe) There's no formal recipe for this, just the ingredients that Mother made every Easter time
- In saucepan, combine and heat:
- 1 stick of cinnamon
- Whole allspice
- Little bit of ground cloves
- Little bit of ground allspice
- Sugar & vinegar in equal quantities
- Little bit of salt
CHICKEN AND BLACK BEAN ENCHILADAS
By pbaumgartner
(Peg’s recipe)
- 2 cups shredded rotisserie chicken
- 1 ( 15.5 ounce) can black beans, drained
- 2 cups grated CoJack cheese
- 1 medium-large onion, chopped
- 2 tbs. olive oil
- 1 (15 ounce) can tomato sauce
- 1 tbs. chili powder
- 1/2 tsp. cumin
- 1 tbs. chopped cilantro
- 1 (14.5 ounce) can chicken broth
- 3 tbs. sour cream
- 12 corn tortillas
SAVORY CHEESE-STUFFED MUSHROOMS
By pbaumgartner
Remove stems and mince enough to measure 1/3 cup
- 36 mushrooms
- 3 Tbs. butter
- 1/4 c. minced green pepper
- 2 Tbs. minced pimiento
- 1/4 c. minced onion
- 1 1/2 c. soft bread crumbs
- 3/4 c. shredded Monterey Jack cheese
- 1/2 tsp. salt
- 1/2 tsp. crushed thyme
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground pepper
- 1 Tbs. butter
RAISIN SAUCE
By pbaumgartner
(Janet's recipe)
- 3 1/3 c. water, divided
- 2/3 c. raisins
- 1/3 c. sugar
- 1/4 c. brown sugar
- 1 Tbs. fresh lemon juice
- 1/2 tsp. nutmeg
- Pinch of salt
- 1/4 c. butter
- 3 Tbs. cornstarch