Recipe Book

Compiled by Holly Smith

The Smith Family

Recipe Book
Compiled by Holly Smith

The Smith Family

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© 2013 by Holly Smith
All Rights Reserved

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Table of Contents
8 9 9 10 10 11 12 14 14 15 16 16 17 17 18 19 19 20 20 21 22 22 23 23 24 Mini Puffed Pancakes Little Pancakes German Pancakes Banana Pancakes Buttermilk Pancakes Cinnamon Rolls Orange Rolls Mother's Bread 7-Up Biscuits Bird Rolls Mother's Bread Cheese Bread Flour Tortillas Baked Beans Tex Mex Dip Chinese Ramen Salad Broccoli Casserole Potato Casserole Sweet Yam Casserole Deviled Eggs Rainbow Jello Wendy's Jello Strawberry Jam Poppyseed Dressing Citrus Punch 24 25 25 26 26 27 28 29 29 30 30 31 32 33 33 34 34 35 35 36 37 37 38 39

Mom's Punch Pink Almond Punch Orange Julius Salsa Chicken Tacos Enchiladas Tortilla Casserole Pumpkin Stew Chicken Noodle Soup Potato Cheese Soup French Chicken Chicken Divan Honey Chicken No Boil Lasagna Sunday Roast Tri-Tip Marinade Chocolate Sauce Fudge Chocolate Krinkles Pink Popcorn Banana Cake Banana Frosting Lemon Jello Cake Banana Cream Pie English Toffee

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Metric Conversions
Equivalent Measurements Metric Conversions
3 tsp. = 1 Tbsp. 4 Tbsp. = ¼ cup 5 Tbsp. + 1 Tsp = ½ cup 8 Tbsp = ½ cup 10 Tbsp. + 2 tsp. = ⅔ cup 12 Tbsp. = ¾ cup 16 Tbsp = 1 cup = 8 fl. Oz. 2 cups = 1 pint = 16 fl. Oz. 4 cups = 2 pt. = 1 qt. = 32 fl. Oz. 2 quarts = ½ gallon = 64 fl. Oz. 4 quarts = 1 gallon = 128 fl. Oz. 1 mL = slightly < ¼ tsp. 2 mL = slightly < ½ tsp. 5 mL = 1 tsp. 15 mL = 1 Tbsp. 59 mL = ¼ cup 79 mL = ⅓ cup 237 mL = 1 cup 0.946 L = 4 cups = 1 quart 1 L = 1.06 quart 3.8 L = 4 quarts = 1 gallon 28 g = 1 oz

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Mini Puffed Pancakes
Ingredients Directions
½ cup flour ¾ cup milk 2 large eggs ⅛ tsp. Salt 2-3 tablespoons butter, melted Powdered sugar 1. Place a nonstick mini muffin pan in the oven and heat to 400º. 2. While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth. 3. Carefully remove the pan from the oven and quickly spray the wells with nonstick spray. Fill muffin wells ¾ full with the batter. Bake 12-18 minutes, until batter is puffed and slightly golden on top. 4. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with easy berry sauce and top with whipped cream, or serve with sauce and/ or maple syrup for dipping.

Easy Berry Sauce
6 large frozen or fresh strawberries 3 tablespoons berry jam Sugar, to taste 1. Use fork to stir and mash everything together or place everything in a blender and pulse a few times until desire consistency is reached. 2. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.

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Little Pancakes
Ingredients Directions
3 eggs 1 ½ c. Milk 1 T. Sugar ½ T. Salt ¾ c. Flour 1. Beat eggs until thick and lemon colored. 2. Stir in milk. Sift dry ingredients, add to egg and milk mixture, beating just until smooth. 3. Drop by tablespoon onto hot buttered griddle.

German Pancakes
Ingredients Directions
1 c. Milk 1 c. Flour 6 eggs ¼ t. Salt 1. Combine all ingredients in a bowl. 2. In a 9x13 pan, melt 6 T. Butter. 3. Pour in the mixture and bake at 450º for 20-25 minutes.

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Mother's Bread
Ingredients Directions
1 yeast cake in 3 cups water ½ c. Sugar 2 sifters of flour Small handful of salt ½ cup shortening 1. Mix all, adding the shortening after the rest have been combined. 2. Knead and knead and knead. 3. Let raise then pinch off dough for biscuits. 4. Put in greased pans and let raise again. 5. Bake at 350º for 15-20 minutes.

7-Up Biscuits
Ingredients Directions
2 c. Bisquick mix ½ c. Sour cream or greek yogurt ½ c. 7-up ¼ c. Melted butter 1. Put sour cream into the Bisquick mix, then add 7-up. It will make a soft dough. 2. Sprinkle your counter with a little Bisquick mix then add dough and pat. 3. Melt butter and pour it into a 9 inch square baking pan. Cut biscuits up and arrange them in the pan on top of the melted butter. Bake at 450º for 12-15 minutes or until golden brown.

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Bird Rolls
Ingredients Directions
1 c. Milk ⅓ c. Sugar 2 ½ t. Salt 2 packages quick acting yeast ½ c. Lukewarm water 5 cups flour (about) 1 egg ½ cup melted shortening or salad oil 1. Scald milk. Add sugar and salt, stir. Cool to lukewarm. 2. Dissolve yeast well in water, add. A 3. dd 2 ½ c. Flour. Beat smooth. Beat egg, add. Add ½ c. Shortening and flour to make stiff dough. 4. Knead 5 minutes on lightly floured board until satiny. Shape into ball. 5. Place in greased bowl. Grease top of dough. Cover. Place in refrigerator. This dough can be kept 3 or 4 days. 6. Remove from refrigerator. Let rise in warm place until doubled. 7. Shape into 24 balls. Using hands, roll each ball into 8 inch long strand on lightly floured board. Shape according to directions for anyone of 3 varitions. 8. Brush with remaining shortening Cover. Let rise in warm place until doubled. Bake at 375º for 10-12 minutes. Put on the top shelf in the oven.

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Salsa Chicken Tacos
Ingredients Directions
6 chicken breasts 1 tall jar salsa, pick your favorite 1. Frozen chicken: Put chicken and salsa in crock pot on low, cook for 6-7 hours. Shred chicken and serve in tacos. 2. Defrosted chicken: Put all in crock pot and cook for four hours on low. Shred and serve in tacos. 3. This is easy to do in smaller amounts, just add less salsa.

Enchiladas
Ingredients Directions
2 cans cream of chicken soup 1 can salsa 1 dozen tortillas Grated cheese Chopped onion 1. Dip tortillas in hot oil, fill with grated cheese and onion. Roll and lay in pan. 2. Mix soup and salsa together til smooth and pour over enchiladas. 3. Heat in 350º oven about 25 minutes. Serve on chopped lettuce and tomatoes.

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Tortilla Casserole
Ingredients Directions
1 lb. Chicken breasts, cut up 2 cups salsa 1 cup corn kernels ½ cup sour cream 1 cup jack cheese, shredded 1 cup milk ½ cup cheddar cheese, shredded ¼ cup cilantro, chopped 12 corn tortillas 1. Preheat over to 350º. 2. Blend salsa, sour cream, milk, and cilantro in a blender or with a fork. Combine 2 cheeses. 3. In a 9x13 pan, pour enough sauce to cover the bottom. 4. Arrange tortillas to cover the bottom, tearing if needed. 5. Scatter ½ cup corn, chicken, ½ cup cheese, and 1 cup sauce. 6. Top with remaining tortillas, and pour on remaining sauce. 7. Sprinkle cheese on top. 8. Bake for 30 minutes.

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Pumpkin Stew
Ingredients Directions
1 small to medium pumpkin 2 T. Vegetable oil 2 T. Soy sauce 14 oz. Can sliced mushrooms, drained 2 cans cream of chicken soup 1 onion, chopped 1 ½- 2 pounds ground beef 2 T. Brown sugar 2 ½ cups cooked rice 1 8-oz. Can sliced water chestnuts, drained. 1. Cut off top of pumpkin and thoroughly clean out. 2. Paint on face with acrylic paint or permanent pen. 3. Preheat oven to 350º. 4. In large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. 5. Add soy sauce, brown sugar, mushrooms, and soup. Simmer 10 minutes, stirring occasionally. 6. Add cooked rice and water chestnuts. 7. Spoon mixture into pumpkin. Replace pumpkin top and place entire pumpkin on a baking sheet. 8. Bake 1- 1 ½ hours or until inside meat of pumpkin is tender. 9. Put pumpkin on a plate. Remove lid and serve. For vegetable, scoop out cooked pumpkin and serve.

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Chocolate Krinkles
Ingredients Directions
¼ c. Cooking oil 2 squares unsweetened chocolate 2 eggs 1 tsp. Vanilla 1 c. Sugar 1 tsp. Salt 1 c. Flour 1 tsp. Baking powder Sifted powdered sugar 1. Melt chocolate over low heat, add oil and sugar. 2. Stir in eggs, then vanilla and salt, flour, and baking powder. 3. Roll into balls then into powdered sugar. 4. Bake on greased cookie sheet at 350º for 10-12 minutes.

Pink Popcorn
Ingredients Directions
2 cups sugar ⅔ cup half and half cream or milk 1 T. White karo syrup ¼ tsp. Salt 1 tsp. Vanilla Red food coloring 1. Cook until slightly firm ball (230º on candy thermometer). 2. Pour slowly over 6 quarts of popped popcorn, stirring to coat all of the kernels. 3. Pour on table to cool. Does not make good popcorn balls.

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Banana Cake
Ingredients Directions
2 ⅓ c. Flour 1 ¼ tsp baking powder 1 ¼ tsp baking soda ½ tsp salt ⅔ c. Buttermilk 1 tsp pure vanilla extract 1 ⅔ cup sugar ⅔ c. Butter, softened 2 ½ ripe bananas, cut into small pieces 1. Set oven to 350º. Spray a 9x13 pan with a non-stick spray and set aside. 2. In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine and set aside. 3. In a liquid measuring cup measure the buttermilk and add the vanilla. Whisk to combine and set aside. 4. In another large mixing bowl using a hand mixer, cream the butter and sugar. Add the banana pieces and mix until bananas are broken down and the mixture is smooth. 5. Add the flour mixture in three parts, alternating with the buttermilk mixture. Mix well. 6. Spread batter into the greased pan. 7. Bake for 45-50 minutes, or until inserted toothpick comes out clean. Cook completely. Top with banana frosting.