Many of you are interested in sharing the many good eat recipes of family members here and in our memory. Please submit, by commenting on this post, your favorite recipes that you currently share with your family or have memories enjoying with passed loved ones. Hopefully we will be able to create a small collection of Alsup treats and treasures for all to celebrate our heritage together. Mmmm....Good.... Heeee......Heeeee...... Bam!
CONGEALED GRAPE SALAD
ReplyDeleteBottom layer:
2 3oz. pkg. concord grape jello
2 cups boiling water
1 can blueberry pie filling
1 sm can crushed pineapple, drained
Topping:
1 8oz. pkg cream cheese @ room temp
1 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 cup chopped pecans
Instuctions:
Dissolve jello in boiling water. Add pie filling and pineapple. Pour into 9x13 glass dish and refrigerate until set. Mix thoroughly all topping ingredients except for pecans. Spread on top of salad and sprinkle with pecans.
Refrigerate and serve.
The Simon family always enjoys this salad at Holiday meals, plus it is simple and you can make it the night before. Enjoy Sam
French Iced Coffee
ReplyDelete3 cups not to strong coffee
1 pt. whipping cream/or heavy cream
1 1/2 to 2 cups sugar/or splenda
1 qt. milk
2 tsp vanilla.
Mix together and freeze. I like to freeze 2 cups to a freezer bag. This way I can have 1 glass at a time. Serve slushy.
It is great. Camelia
Cheez-it Macaroni-n-Cheese
ReplyDelete8 oz. elbow macaroni (cooked & drained)
1 small onion, diced
1/2 cup mayonnaise
1 can cream of mushroom soup
(opt) sm jar of pimientos chopped & drained
8 oz grated cheese
Top:
1 stick melted butter
2 cups crushed Cheez-its.
Directions:
Combine first 6 ingredients, place in baking dish.
Melt butter and mix with crushed cheez-its and place on top.
Bake 20 minutes at 350/ or until bubbly.
Sounds crazy but it is wonderful.
Camelia
Broccoli Cornbread
ReplyDelete2 sm boxed Jiffy cornbread mix
1 1/2 sticks melted butter
1 sm onion (chopped)
5 eggs (5 whited-2 yolks)
2 cups cottage cheese (sm curd)
10 oz frozen chopped broccoli
Instructions
Place cornbread mix in a bowl. Add eggs,mix well. Melt butter when it is cool mix with the above. Then add remaining ing. Pour into a 9 x 13 pan.
Place in a 400 degree oven for 40 minutes.
This is a all time favorite with our family. Dennis and Camelia
Carson's Festive Fudge
ReplyDeleteMakes 2 lbs. of fudge.
WHAT YOU NEED:
3 cups (18.oz) semi-sweet chocolate chips(or milk chocolate chips)
1(14oz)can of Eagle Brand Sweetended Condensed Milk(not evaporated milk)
a dash of salt
1/2 to 1 cup chopped nuts(optional)
1 1/2 teaspoon vanilla extract
STEPS:
1.In heavy saucepan;over low heat, melt chips with Eagle Brand and salt. Remove from heat;stir in nuts(if desired) and vanilla. Spread evely into wax paper or buttered foil lined 8 or 9 inch square pan.
2.Chill 2 hoursor until firm. Turn onto cutting board, peel off peel off paper and cut into squares. Store covered in refrigerator.
Ok...So I am going to keep the cookie recipe a secret but here is the Blackberry and Pineapple cobbler.
ReplyDeleteDepending on the size of your pan, it is a 3 to 1 ratio of blackberry and pineapples. What we do is 3 regular cans of blackberry filling, and one can of pineapple tidbits. Then pour white cake mix over the filling. Pour one bottle of sprite over the cake mix, or until all of the cake mix has a layer of sprite. Then sprinkle cinnamon over the top. Put in the oven on about 350 until the top has browned. You can put ice cream on top to enjoy the cobbler even more!
--Kassy
On the cobbler....bake at 400 for 50-60 minutes. Sorry I left that out.
ReplyDelete