Chocolate Cake

CHOCOLATE CAKE (Grandma Sheranian's Recipe, aka Aunt Sharon Prior's recipe)

Ingredients:

4 oz. Baker's semisweet baking chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
2 1/2 cups cake flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk





Directions:

1. Pour boiling water over the baking chocolate. Stir until melted, then let it cool in the fridge.
2. Cream the butter and sugar.
3. Separate all four eggs. Add the yolks to the creamed butter and sugar. Put the egg whites in a separate bowl and set aside.
4. Add the cooled chocolate mixture and vanilla.
5. Sift the cake flour, baking soda and salt together.
6. To the chocolate mixture, add half of the flour mix.
7. Gradually add the cup of buttermilk.
8. Add the rest of the flour mix.
9. In another bowl, beat the egg whites until stiff.
10. Fold the egg whites in the chocolate batter.
11. Pour batter into 3-5 cake tins.
12. Bake at 350 degrees for 25 minutes.
13. Let cool and assemble/decorate with frosting.

Frosting Recipe
(Double the recipe for this cake)

Ingredients:

1/2 cup cocoa powder
1 lb. powdered sugar
1 cup butter
1/2 tsp vanilla
6 to 7 Tbsp evaporated milk

Directions:

1. Combine ingredients.
2. Add one Tbsp of evaporated milk at a time until you have reached desired consistency).

Sweet & Sour Meatballs

SWEET & SOUR MEATBALLS

Ingredients:

1 lb ground beef
1 tsp salt
1 tsp onion, minced
1/4 cup dry bread crumbs
1 egg, slightly beaten
1 can (1 lb) pineapple chunks, frained
sweet and sour sauce






Directions:

1. Mix first five ingredients, 1/3 cup water and 1/2 cup pineapple chunks (cut up).
2. Shape into meatballs.
3. Bring sauce to a boil.
4. Add meatballs and remaining pineapple.
5. Simmer covered for 25 minutes or until done.
6. Serve hot. Makes 40-50 meatballs.

Sweet & Sour Sauce:
In large skillet, mix 2/3 cup ketchup, 2/3 cup cider vinegar and 1/3 cup packed brown sugar.

California Fruit Salad

FRUIT SALAD

Ingredients:

1 cup pineapple (cubed)
1 cup coconut
1 cup small marshmallows
1 cup sour cream
1/2 cup mandarin oranges
1/2 cup cherries
1/2 cup pecans

Directions:

1. Mix all together.
2. And let stand overnight.

Peanut Brittle

PEANUT BRITTLE

Ingredients:

1 1/2 cups sugar
1 /2 cup water
1/2 cup Kero (white)
peanuts
1 tsp baking soda
1 tsp water
1 tsp vanilla




Directions:

1. Boil sugar, water and kero and cook to brittle stage.
2. Add 1 cup or more of peanuts and a piece of butter.
3. Cook until light brown.
4. Stir constantly while cooking.
5. Mix baking soda, water and vanilla together.
6. Stir well and pour onto buttered cookie sheet or pan.
7. When it is hard, crack with knife handle by hitting.

Tuna Casserole

TUNA CASSEROLE

Ingredients:

3 cups medium noodles
1 can tuna, drained
1/2 cup miracle whip
1 cup sliced celery
1/3 cup onion, chopped
1/4 cup green pepper, diced
1 tsp salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp cheese
1/2 cup almonds, slivered, bleached and toasted





Directions:

1. Cook noodles in boiling salted water until tender; drain.
2. Combine noodles, tuna, miracle whip, vegetables and salt.
3. Blend together soup plus milk; heat thoroughly.
4. Add cheese; heat and stir until cheese melts. Add to noodle mixture.
5. Turn into ungreased casserole dish.
6. Sprinkle with toasted almonds.
7. Bake at 425 degrees for 20 minutes or until bubble.

Tamale Pie

TAMALE PIE

Ingredients:

2 lb ground beef
1 large onion, chopped
2 small cans tomato sauce
1 package chili seasoning
1/2 green pepper, chopped
2 cans sliced olives
1 can Niblets
1 can chili with beans
1/2 lb grated cheese
1 package corn tortillas cut in 1-inch squares

Directions:

1. Brown hamburger and onion, and drain.
2. Add remaining ingredients except for cheese and a few olives--use these as a topping.
3. Put all together in a 9 x 13 pan.
4. Bake at 350 degrees for 30 minutes.

Minestrone

MINESTRONE

Ingredients:

1 lb. Italian bulk sausage

2-3 stalks celery, diced

2-3 carrots, sliced

2 onions, chopped

2 cloves garlic

1 28oz. can tomatoes

2 8oz. cans tomato sauce

2 Tbsp parsley flakes

1 Bay leaf

1 tsp basil

1/2 tsp oregano

2 14 1/2oz. cans beef broth

1 tsp salt

1/4 tsp pepper

2 small zucchini, sliced

2 cups cabbage, finely shredded

1 can Great Northern beans

1 cup Macaroni, uncooked

Directions:

1. Brown 1 lb of Italian bulk sausage. Drain and place in large pan with 3 cups water. Boil for 8 minutes.

2. Add celery, carrots, onions, garlic, tomatoes, parsley, bay leaf, basil, oregano, beef broth, salt and pepper.

3. Simmer at least one hour (or as much as 6 hours).

4. Add zucchini, cabbage, beans and uncooked macaroni.

5. Simmer 1/2 hour or until macaroni is cooked.

6. Serve with parmesan cheese.

Serves 10-12 people. (This freezes well).

Corn Chowder

CORN CHOWDER

Ingredients:

1/4 lb bacon cut into 1/2-inch pieces
2 medium potatoes, diced
1 can whole kernel corn
1/4 cup bacon drippings
2 Tbsp butter
1 small onion, diced
2 cups milk
1/3 cup milk
1/3 cup flour
salt and pepper




Directions:

1. Cook bacon until brown.
2. Drain off fat and set aside.
3. Drain liquid from corn into large sauce pan.
4. Add potatoes and onion, and simmer until tender.
5. Add bacon drippings, butter, corn, and 2 cups milk.
6. Beat 1/3 cup milk with flour with whisk until smooth.
7. Stir into soup and simmer until thickened.
8. Salt and pepper to taste.
9. Add bacon pieces.

French Onion Soup

FRENCH ONION SOUP

Ingredients:

8 cups sliced yellow onions
4 cans Swanson's beef broth
1/2 cube butter
1 can water











Directions:

1. On medium heat, saute onions in butter until transparent and golden.
2. Add broth and water.
3. Cover and simmer on low for 3 hours, adding water as necessary.
4. Dish into over-safe bowls.
5. Top with french bread cut into cubes.
6. Sprinkle with grated swiss cheese.
7. Broil in oven until cheese is bubbly.

Serves 4 people.

Quick Chili

QUICK CHILI

Ingredients:

2 lbs lean ground beef
1 cup onion, chopped
1 tsp salt
2 cans (28 oz) tomatoes, peeled and diced
1/2 tsp pepper
1/2 cup salsa
2 cans (30 oz) Hunt's Chili beans
1 can (15 oz) Kidney beans

Directions:

1. Brown meat and onion.
2. Season with salt, garlic salt, and pepper.
3. Add remaining ingredients and simmer on low heat to blend flavors.
4. Can eat immediately, or let simmer longer.

Cheese Soup

CHEESE SOUP

Ingredients:

1 1/2 squares butter
1/2 cup flour
8 oz cheez whiz
6 cups water
4 chicke boullion cubes
2 cups chopped vegetables (broccoli, cauliflower, potatoes)
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped

Directions:

1. In large pan, combine water, cubes, vegetables, onion and celery until tender.
2. Melt 1 1/2 squares butter or margarine. Add 1/2 cup flour and blend until smooth. Add to first mixture.
3. Stir in 8 oz of cheez whiz.

Serves 4-6 people.

Gazpacho

GAZPACHO

Ingredients:

4 large tomatoes, peeled & chopped (2 1/2 cups)
1 small cucumber, chopped (1 cup)
1 medium green pepper, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
1 clove garlic, minced
1 13 3/4 oz can chicken broth (Swanson's)
2 Tbsp lemon juice
1 Tbsp cooking oil
1 tsp sugar
1 tsp salt
1/4 tsp pepper
Dash bottled hot pepper sauce

Directions:

1. In a large bowl, combine chopped tomatoes, cucumber, green pepper, celery, onion and garlic.
2. Stir in chicken broth, lemon juice, oil, sugar, salt, pepper and hot pepper sauce.
3. Cover; chill thoroughly.
4. Note: For a smoother soup, combine all ingredients as directed above. Place half the mixture at a time in blender container (or 1/3 at a time in food processor).
5. Cover and blend until smooth.
6. Chill and serve as above.
7. Garnish with thin cucumber slices and sprinkle with paprika.

Serves 8-10 people.

Beef Stroganoff

BEEF STROGANOFF

Ingredients:

1 lb beef sirloin
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, minced
1/4 cup butter, melted
1/2 cup chopped onion
1/4 cup water
1 can cream of chicken soup
1 4-oz. can sliced mushrooms (or slice & sautee fresh ones)
1 cup sour cream




Directions:

1. Put flour, salt & pepper in a bag and shake sliced beef sirloin in it.
2. Brown meat in melted butter and garlic.
3. Add onions. Sautee until golden brown.
4. Add water and stir until brownings are dissolved.
5. Add soup. Cook until well done--about one hour.
6. Add mushrooms and sour cream just before serving, allowing enough time to heat through.
7. Serve over rice or noodles.

Ham & Cheese Roll-ups

HAM & CHEESE ROLL-UPS

Ingredients:

12 slices of thin ham
12 slices of swiss cheese
12 slices of cooked chicken breast
8 oz corn flakes (crushed)
1 cube melted butter
1 1/2 cans mushroom soup
1 cup half & half

Directions:

1. Put slice of cheese on a slice of ham and roll around chicken.
2. Put in 9 x 13 pan.
3. Cover with cream and soup mixed together.
4. Mix together melted butter and corn flakes and put on top.
5. Bake at 400 degrees for 20 minutes.

Easy Quiche

IMPOSSIBLE QUICHE

Ingredients:

1 cup shredded cheese (jack, mozzarella)
2 cups frozen or fresh veggies (spinach, broccoli) slightly cooked
1/4 cup sauteed onion, chopped
1/4 cup sauteed mushrooms, sliced (or canned)
1 cup milk
2 eggs
1/2 cup Bisquick

Directions:

1. Greast 9" pie pan.
2. Put veggies and cheese in pan.
3. Mix milk, eggs, and Bisquick.
4. Pour over veggies.
5. Bake at 400 degrees for 30-35 minutes.

Breakfast Casserole

BREAKFAST CASSEROLE (w/ meat)

Prep time: Need 24 hours.

Ingredients:

12 slices trimmed bread

3/4 lb sausage, ham or bacon

1/2 lb grated cheese

4 eggs

3/4 cup milk

1/4 tsp Worcestershire sauce

1 can of cream of mushroom soup

Directions:

1. Mix together the eggs, milk, Worcestershire sauce, and cream of mushroom soup.

2. Butter 9 x 13 pan.

3. Put 6 slices of bread in pan.

4. Put on layer of meat and layer of cheese.

5. Layer last 6 slices of bread -- top side buttered.

6. Pour of egg mixture.

7. Let sit overnight.

8. Bake at 325 degrees for 1 hr. 15 min.

9. Garnish with more grated cheese.

Tamale Casserole

TAMALE CASSEROLE

Ingredients:

1 small onion, chopped
1 clove garlic, crushed (about 1 tsp minced garlic)
1 8oz. package noodles (any kind)
1 1lb. can tamales
2 small cans tomato sauce
1/2 lb of grated cheddar cheese
1 12oz. can whole corn
1 can olives, sliced
4 Tbsp parmesan cheese

Directions:

1. Brown onion and garlic in butter. Set aside.
2. Boil noodles al dente (still has a bite to it--not completely soft).
3. Add 1 can of tomato sauce immediately.
4. Add corn, olives, and previously prepared onions & garlic.
5. Layer in greased pan (9 x 13) in this order: noodle mixture, tamales (sliced in half), cheese, tomato sauce.
6. Sprinkle top with parmesan cheese.
7. Bake at 325 degrees for 30 minutes.

Butter Nut Toffee

So I've always thought of this delicious butter nut toffee as Grandma Sheranian's recipe. But for citing purposes, I'll admit that the recipe actually belongs to Marilyn Martell of Thousand Oaks, California.

BUTTER NUT TOFFEE (2.5 pounds)
Ingredients:

1 cup coarsely chopped almonds
1 cup finely chopped almonds
1 cup butter
1 1/3 cups sugar
2 Tbsp light corn syrup
3 Tbsp water
6 oz. semisweet chocolate
4 oz. milk chocolate

Directions:

1. Spread almonds in separate pans. Place in 300 degree oven until nuts are lightly browned. Keep warm.
2. Melt butter over low heat in a heavy 2-quart saucepan. Add sugar, corn syrup and water.
3. Cook, stirring occasionally, to 300 degrees. Watch carefully after candy reaches 280 degrees. Quickly stir in warmed, coarsely chopped toasted almonds.
4. Spread in ungreased 9 x 13-inch pan.
5. When toffee is cool, pour onto waxed paper.
6. Melt chocolates together.
7. Pour half the chocolate on top of the toffee. Sprinkle with half of the finely chopped almonds.
8. Cover with waxed paper and turn over.
9. Spread candy with remaining chocolate and sprinkle with rest of the almonds.
10. Place in cold place until chocolate is firm. Break into pieces.