Dishpan Cookies

 You will need a big bowl or clean dishpan to mix up these cookies. This recipe gives you a big supply of cookies if you need to bake cookies for a large group of people. Of course, they work equally well to bake them up and store in the freezer for your own family, too. That way, you just bring out the cookies as needed. 

Ingredients

2 c. brown sugar
2 c. granulated sugar
2 c. vegetable oil,  margarine or butter
4 eggs
2 tsp. vanilla
2 tsp. soda
1/4 tsp. baking powder
1 tsp. salt
4 c. flour
1 1/2 c. oatmeal
1 c. chopped pecans or walnuts (optional)
1 c. chopped dates (optional)
1 c. raisins (optional)
2 c. coconut
4 c. cornflakes
1 (6 oz.) pkg chocolate chips

Directions

Cream brown sugar, granulated sugar, vegetable oil, eggs and vanilla together until light and fluffy.

Stir in soda, baking powder, salt and flour until thoroughly combined.

Add oatmeal, nuts, dates, raisins, coconut, cornflakes and chocolate chips.  Mix well.

Bake at 350° for 8 to 10 minutes, or until edges are lightly browned. Cool on wire racks.

Blue Cheese Salad Dressing

Serve this thick and creamy blue cheese dressing as a dip, or poured over a wedge of lettuce. You can add more blue cheese if you want more blue cheese flavor. 

Ingredients

2 1/2 oz blue cheese, crumbled
3 Tbs. buttermilk
3 Tbs. sour cream
2 Tbs. mayonnaise
2 tsp. white vinegar
1/4 tsp. sugar
1/8 tsp. garlic powder
2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 c. green onion, chopped (optional)
salt and pepper to taste

Directions

In a small bowl, combine the blue cheese and buttermilk. Using a fork or the back of a spoon, break up the blue cheese by mashing it against the side of the bowl until it is the size of small curd cottage cheese. 

Stir in sour cream, mayonnaise, white vinegar, sugar, garlic powder, Worcestershire sauce, dry mustard and green onion. Mix until well blended. You can use a blender or an immersion blender to mix it up as well. This gives you a very smooth dressing.

Season with salt and pepper.

 Wacky Cake

Don't be fooled by the name of this cake. This moist cake is so quick and easy to make. It is one that my family requests often. When you need a dessert fast, this is the one won't let you down.

Ingredients

3 c. flour
2 c. sugar
2 Tbs. cocoa
2 tsp. baking soda
2 c. cold water
2 tsp. vanilla
2 Tbs. vinegar
3 /4 c. oil

Directions

Mix the flour, sugar, cocoa and soda together in a large mixing bowl. Add water, vanilla, vinegar and oil, mix well.

Pour in greased cake pan and bake 350° for 35 minutes or until toothpick inserted in the center comes out clean.

When the cake has cooled, frost if desired. Or sprinkle powdered sugar over the top.

Smothered Chicken Fried Pork Chops

Ingredients

6 to 8 lean pork chops, 1-inch thick
1 egg
2 Tbs. water
1/2 c. flour
1 Tbs. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 to 1/2 tsp. pepper
2 Tbs. oil
1 can cream of mushroom soup or chicken-rice soup
1 c. milk
3 to 4 potatoes washed and quartered
1 onion, sliced thinly into half rings

Directions

In a pan, or shallow bowl, beat the egg and water together.

In a low sided pan or bowl, mix the flour, salt, mustard, and garlic powder together. 

Dip the pork chops in the egg mixture. Let the excess egg drip off. Dredge the pork chops in the flour mixture. Set aside on a pan or rack for a few minutes. This helps the coating to stay on the meat and not fall off during frying. 

Heat the oil in a skillet.  Brown both sides of the pork chops. You don't need to cook the pork chops all the way through, you just want them to be nicely browned.  

Combine chicken-rice soup and milk together.  Hint: You can fill the empty soup can almost full of milk instead of using a measuring cup.

Place the pork chops in a Crock Pot or in a casserole dish that has a lid. Place the potatoes over the pork chops and add the onions.  Pour the soup and milk mixture over the top. Cook on low 6 to 8 hours; high for 4 hours.  Or bake in the oven at 200° for 6 to 8 hours.

 Spaghetti with Bacon Sauce

This is a very easy spaghetti dish that takes a few ingredients and turns them into a delicious supper. Spaghetti, bacon, tomatoes and peppers.

Ingredients

12 oz. piece of smoked bacon or 6 slices of bacon
1 sweet pepper, chopped
1 onion, chopped
1 (14 Oz.) can tomatoes, chopped or 1 lb tomatoes, peeled and chopped
salt and pepper to taste
pinch crushed red pepper
12 oz. spaghetti
6 Tbs. Parmesan cheese

Directions

Fill a pot with water and add 1 teaspoon salt. Cook spaghetti according to package directions. Drain, but reserve 1/2 cup of pasta water for later.  

Cut bacon into 1/4-inch slices. Fry bacon, onion and pepper in a cast iron skillet until golden brown all over. Remove from pan and place on paper towels to drain. Drain off bacon grease from the skillet.

Add the tomatoes. Season with salt, pepper and crushed red pepper. Simmer on low heat for 20 minutes.  Stir occasionally.

Add the cooked spaghetti, and 5 tablespoons Parmesan cheese. Toss lightly over low heat for 2 minutes.  Adjust the seasoning to taste. If the sauce seems too thick, add some of the reserved pasta water. 

Sprinkle with remaining cheese and serve.

Smothered Mushroom Chicken

This is a very versatile recipe. You can add different vegetables like potatoes, peas, broccoli, sliced zucchini, or peppers.  This can be served over rice or mashed potatoes.

Ingredients

1/4 c. butter
1/4 c. olive oil
1 chicken, cut up or 8 chicken pieces
3/4 c. flour
2 onions, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 c. chopped carrots
1 can mushrooms, drained
3 c. chicken broth
3 Tbs. flour
1/4 tsp. cayenne pepper
1/4 tsp. thyme
1 tsp. onion salt
1 bay leaf
salt and pepper to taste
3/4 c. heavy cream

Directions

Melt butter and olive oil in a large cast iron skillet. Season the chicken on both sides with salt and pepper.

Place flour in a low sided bowl, or a large plastic bag. Dredge the chicken pieces in the flour. Fry the chicken in the butter and olive oil. Set chicken in a 13 x 9-inch pan, or you can use a Dutch oven.

Remove all but 3 tablespoons of the butter and olive oil in the skillet.

Stir in 3 tablespoons flour. Cook and stir for 5 minutes to remove the flour taste.

Stirring continuously, pour in the chicken broth.  Season with cayenne pepper, thyme, onion salt and bay leaf.  Add salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low. 

Place the chicken pieces back in the skillet.  Add the onions, celery, garlic, carrots, and mushrooms.  

Cover the baking pan with foil or, if using a Dutch oven, cover with a lid. Bake at 250° for 2 hours, or until chicken is done, and the juices run clear. 

About 15 minutes before removing the chicken from the oven, pour in the heavy cream. Do not cover. Return to the oven for 15 minutes.

Copycat Dorothy Lynch Salad Dressing

My family loves Dorothy Lynch salad dressing and used to buy it all the time. But those bottles of dressing come with a pretty high price tag!  Our neighbor gave us this recipe, and it is even better than the kind you buy in a bottle at the grocery store.  It takes only a few minutes to prepare. 

When choosing the tomato soup, try to get Campbells Tomato soup.  It does cost more, but it will give your salad the best flavor.

Ingredients

1 can tomato soup
3/4 to 1 c. sugar
1/2 c. vinegar
1/8 tsp. garlic powder
1 Tbs. dry mustard powder
1 tsp. salt
1 Tbs. celery seed
1 tsp. pepper
1 tsp. paprika
1 c. salad oil, warm

Directions

Combine tomato soup, sugar, vinegar, garlic powder, dry mustard, salt, celery seed, pepper and paprika together in a blender.

With the blender running, slowly pour in the oil.

Pour the salad dressing into a large empty jar with a tight-fitting lid and refrigerate. Shake well before using.