Pumpkin Pie

Originally in the 1994 cookbook

9 inch pie:
1 pie crust
2 eggs
1 can (1 pound) pumpkin (2 cups)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evaporated milk

Directions

1. Heat oven to 425 degrees F.
2. Prepare pastry.
3. Beat eggs slightly with rotary beater; beat in remaining ingredients.
4. Pour into pastry-lined pie pan.
5. Bake 15 minutes.
6. Reduce oven temperature to 350 degrees F. Bake 45 minute longer or until done.

Note
To prevent spills, place pie pan on open oven door or on oven rack when filling.

Meatball Mix

Originally in the 1994 cookbook

Ingredients

4 pounds lean ground beef
4 eggs, slightly beaten
2 cups dry breadcrumbs
1/2 cup onion, finely chopped
1 tbsp salt
2 tbsp cornstarch
1/4 tsp pepper
2 tsp Worcestershire sauce

Directions

1. Heat oven to 400 degrees F.
2. Combine all ingredients in a large bowl. Blend well.
3. Shape mixture into 1-inch balls.
4. Place meatballs on ungreased baking sheets and bake 10-15 minutes, until browned.
5. Remove immediately and drain on paper towels.
6. When cooled, put about 30 meatballs each into five 1 quart freezer container, leaving 1/4 head space.
7. Seal, label, and freeze; use within 3 months.

Jello Dream Cake

Originally in the 1994 cookbook

1 white cake mix
- Mix and bake cake, then cool for 25 minutes.

Then mix up:
1 small package of jello. Dissolve in 3/4 cup boiling water; add 1/2 cup cold water and set aside
- Take cool cake, poke holes with fork in it, pour jello mixture over cake, and put in fridge.
- Top with topping.

Topping
Mix together:
1 envelope dream whip
1 small package vanilla instant pudding
1/2 cup milk
- Beat in cold bowl 3-8 minutes. Frost cake and let set 2-3 hours.

Chicken Casserole

Originally in the 1994 cookbook

Ingredients

1 large or 2 small hens
1 onion, minced
1 small can green chilies
2 cans cream of chicken soup
1 dozen corn tortillas
- grated cheese

Directions

1. Heat oven to 350 degrees F.
2. Boil chicken until tender; reserve broth. De-bone chicken and cube meat.
3. Saute onion and chilies in margarine.
4. Add soup, 1 cup broth, and chicken.
5. Quarter and butter tortillas. Layer with chicken mixture and cheese in baking dish. Sprinkle with cheese.
6. Bake for 45 minutes.

Makes 10 servings

Grandpa Sawey's Sage Cornbread Dressing

Originally in the 1994 cookbook

This is a Texas favorite. Grandpa Sawey was known for his spicy cornbread dressing. He taught Mom how to make this before she left San Antonio and returned to Fairbanks to attend University of Alaska.

Bake cornbread following instructions on box. Bake enough to fill a 9x13 inch pan to stuff about a 19-20 pound turkey. For extra dressing, increase amount of cornbread. When cornbread is cooled, cut it into pieces in a large mixing bowl. With both hands, crumble cornbread until all large lumps are gone.

In a big pot, filled 3/4 full of water, create a broth by boiling the neck and tail from the turkey. Boil broth for about 45 minutes. Salt broth well. If you run out of broth, a substitute can be made from chicken bouillon cubes.

From the inside of the turkey, remove gizzard, heart, and liver. Cut ingredients into small pieces. Cut a 12-16 ounce package of bacon into small pieces, frying together with gizzard, heart, and liver until well done (Grandfather said you can use any kind of meat, even hamburger, but Mom has only used bacon). Drain fat and add cooked meat with crumbled cornbread.

Chop into small pieces 2 large onions and about 6-8 stalks of celery. Combine and saute in shortening. Cook until soft; add to cornbread mixture.

Add 2 raw eggs to cornbread mixture and pour enough broth into mixture until damp and will stick together when stirred.

Spices:
Mom never measures any of the seasonings she's uses, but the preimary spices are sage, poultry seasoning, dry mustard (gives body and kick), salt, and pepper. You can also add small measures of chili powder (if you like it spicy), garlic salt, and paprika (Grandpa used every spice in the cupboard, but Mom isn't that adventurous.) If it doesn't taste quite right, add more of the first three.

Right before you cook the turkey (not the evening before), stuff cavities with stuffing. Baking in turkey will enhance flavor of stuffing. Make a tent of tin foil and bake at 350 degrees F. Extra stuffing can be heated in oven during last 45 minutes of baking turkey.

Have fun and don't be afraid to be creative with those spices.

If you don't have the turkey parts, chicken broth can be used exclusively and the gizzard, heart, and liver can be left out.

Fruit-cicles

Originally in the 1994 cookbook

Ingredients

2 cups fruit; blended-strawberries, raspberries, peaches, etc.
1 cup plain non-fat yogurt
1/4 cup frozen apple juice concentrate

Directions

1. Puree all ingredients in blender.
2. If using peaches, add 1/4 tsp cinnamon.
3. Freeze in small cups with sticks.

Makes six 1/2 cups

Fudge Sauce

Originally in the 1994 cookbook

Ingredients

1 can (14 1/2 ounces) evaporated milk
2 cups sugar
4 ounce unsweetened chocolate
1 tsp vanilla
1/2 cube margarine
1/2 tsp salt

Directions

1. Heat milk and sugar to rolling boil, stirring constantly. Boil and stir for 1 minute.
2. Add chocolate, stirring until melted.
3. Beat over heat until smooth. (If sauce has slightly curdled appearance, beat vigorously until creamy smooth).
4. Remove from heat; blend in margarine, vanilla, and salt.
5. Pour over ice cream or desserts.

Popcorn Syrup

Originally in the 1994 cookbook

Ingredients

1 cube margarine
1 pound brown sugar
1 cup light corn syrup
1 1/2 tsp salt
1 cup evaporated milk
1/2 cup granulated sugar
1 1/2 tsp vanilla

Directions

1. Combine margarine, brown sugar and corn syrup.
2. Stir well, until dissolved, over medium heat.
3. When boiling, stir in salt, milk, granulated sugar and simmer.
4. Stir constantly, until it forms a soft ball.
5. Pour over popped corn.

Easy Bean Casserole

Submitted by Chris Fowler
Originally in the 1994 cookbook

Ingredients

1 medium package Velveeta cheese, cubed
6 small cans pork and beans, slightly drained with pork rind removed
1-2 pounds hamburger, browned and drained
1 bottle barbeque sauce
- tater tots or biscuits

Directions

1. Heat oven to 350 degrees F.
2. Mix ingredients together except for tater tots.
3. Put in large pot or 9x13 pan.
4. Top with tater tots or biscuit dough.
5. Bake 30 minutes or until cheese is melted, top is brown, and tots are cooked through.

Creamed Tuna On Biscuits

Originally in the 1994 cookbook

Ingredients

6 tbsp margarine, melted
6 tbsp flour
2 cup milk
1 can cream of chicken soup
3 cans tuna, drained
- biscuits

Directions

1. Melt margarine and when bubbly, add flour.
2. Stir together over medium heat until bubbly.
3. Add milk and soup.
4. Stir mixture together until boiling and thick.
5. Add tuna to mixture.
6. Serve over toast or biscuits.

You may add cubed boiled eggs, drained peas, or drained corn.

Scalloped Potatoes

Originally in the 1994 cookbook

Ingredients

2 pounds potatoes (about 6 medium)
1/4 cup finely chopped onion
3 tbsp flour
1 tsp salt
1/4 tsp pepper
1/2 cube margarine
2 1/4 cups milk

Directions

1. Heat oven to 350 degrees F.
2. Wash potatoes; pare thinly and remove eyes.
3. Cut potatoes into thin slices to measure about 4 cups.
4. In greased 2 quart casserole pan, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 tbsp onion, 1 tbsp flour, 1/4 tsp salt, dash of pepper, and dot with remaining margarine.
5. Heat milk just to scalding; pour over potatoes.
6. Cover; bake 30 minutes.
7. Uncover; bake 60-70 minutes longer or until potatoes are tender.
8. Let stand 5-10 minutes before serving.

Note
To reduce baking time, after potatoes are chopped up, microwave in covered bowl on high for about 10 minutes. Afterwards, spread in pan according to directions. Bake uncovered for 30 minutes or until potatoes are tender and hot.

5 Layer Dip

Submitted by Chris Fowler
Originally in the 1994 cookbook

Make in 9x13 pan in the following layers, and serve with tortilla chips

Layer 1
1 (17 oz) can refried beans
Mix with 1/4 cup mild taco sauce

Layer 2
1 cup sour cream mixed with 1/2 package taco seasoning

Layer 3
3 large avocados, mashed, with 1/3 cup miracle whip and 2 tsp lemon juice

Layer 4
Chopped tomatoes
Chopped olives

Layer 5
Top with cheese and green onions

Toasted Cheese And Tuna Sandwiches

Originally in the 1994 cookbook

Ingredients

1 can tuna, drained
- mayonnaise or salad dressing
- sliced bread
- cheese slices

Directions

1. Drain can of tuna.
2. Add enough mayonnaise or salad dressing to make moist.
3. On griddle or stove, toast sandwiches as you would for toasted cheese sandwiches except add a layer of tuna fish.

For a tasty variation, use french bread slices for the sandwiches.

Meatball And Green Pepper Heros

Originally in the 1994 cookbook

Ingredients

1 tbsp oil
1 tbsp margarine
1 clove garlic, peel, minced
2 long french-style rolls, cut in half lengthwise
1 pound beef
1/2 cup soft bread crumbs
2 tbsp catsup
1 tsp salt
1/2 tsp pepper
3 tbsp flour
3 tbsp oil, more if needed
1 large onion, peeled, sliced, and separated into sections
1 large green pepper, seeded and cut into rings
1 1/2 cups beef broth
2 tsp cornstarch, dissolved in 2 tbsp water
1 salt and pepper to taste

Directions

1. Heat oil and margarine in wok.
2. Add garlic. Stir-fry for 30 seconds.
3. Add split rolls cut-side down in a single layer.
4. Lightly brown over medium heat until oil and margarine are absorbed. Remove from heat and set aside.
5. Wipe wok clean with paper towels.
6. Combine beef, bread crumbs, catsup, salt, and pepper. Form into balls and roll in flour.
7. Brown 1/3 of the meatballs over medium heat. Repeat until all are browned. Set aside.
8. Add remaining 2 tbsp oil, onion, and green pepper.
9. Stir-fry until vegetables are soft. Return meatballs to wok, add broth. Bring to boil. Lower heat and cover. Simmer 15 minutes.
10. Stir dissolved cornstarch into simmering broth. Stir until gravy thickens.
11. Season with salt and pepper to taste.
12. Spoon over prepared rolls.

Baked Chicken In Gravy

Originally in the 1994 cookbook

Ingredients

1 whole chicken (cut into pieces)
1 cup flour
1/2 tsp salt
3/4 tsp pepper
- poultry seasoning, to taste
2 tsp paprika
- onion powder, to taste
1 can condensed cream of chicken soup
1 cup milk

Directions

1. Heat oven to 425 degrees F.
2. Wash chicken pieces and dip in mixture of flour, salt, pepper, poultry seasoning, paprika, and onion powder.
3. Bake for 30 minutes.
4. Mix chicken soup, milk, and poultry season. Spread over top of chicken. Bake 20 minutes longer and serve over rice, noodles or with potatoes.

Navaho Taco And Fry Bread

Originally in the 1994 cookbook

Ingredients

2 cups flour
1 tsp salt
1/4 cup sugar
2 tsp baking powder
- milk as needed

Directions

1. Add a little milk at a time to make doughy consistency.
2. Refrigerate for 2 hours.
3. Roll out into little balls on floured surface to the shape of pancakes.
4. Fry in shortening or oil until golden brown on both sides.
5. Place on paper towels to cool.
6. Top with chili and chopped lettuce, tomatoes, grated cheese, sour cream, etc

Grandma Cady’s Slumgullian

Originally in the 1994 cookbook

Ingredients

1½ pounds hamburger
1 can spaghetti or spaghetti-o’s
1 can chili

Directions

1. Brown hamburger in a large pan; drain off grease.
2. Add spaghetti and chili.
3. Stir until bubbly.

Judy Murphy's Meatloaf

Submitted by Judy Murphy
Originally in the 1994 cookbook

Ingredients

1 pound ground beef
1-2 cups oatmeal
2 eggs
1 can tomato sauce

Directions

1. Heat oven to 350 degrees F.
2. Mix all ingredients together and place in a loaf pan.
3. Bake for 45-60 minutes.

Makes 3-4 servings.

Taco Soup

Originally in the 1994 cookbook

Ingredients

1 pound hamburger, browned and drained
2 cans kidney beans
2 packages taco seasoning
2 (46 oz) cans tomato juice
- tortilla chips
- sliced onions
- chopped black olives
- shredded cheese
- sour cream

Directions

1. Cook in large pot until boiling, hamburger, beans, taco seasoning, and tomato juice.
2. Reduce heat and simmer 20 minutes.
3. Top with chips, onions, black olives, cheese and sour cream.

Taco And Beef Soup

Originally in the 1994 cookbook

Ingredients

1/2 pound hamburger
1/4 cup chopped onion
1 1/2 cup water
1 16 ounce can stewed tomatoes, cut up
1 16 ounce can kidney beans
1 8 ounce can tomato sauce
1/2 envelope (2 tbsp) taco seasoning
1 small avocado, peeled, seeded, and chopped
- cheddar cheese, shredded
- tortilla chips
- sour cream

Directions

1. In a large sauce pan, brown hamburger and onion; drain excess fat.
2. Add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix.
3. Simmer, covered, for 15 minutes.
4. Add avocado.
5. To serve, dish soup into bowl and top with cheese, tortilla chips, and sour cream.

Makes 6 servings