Escalloped Oysters

This is a wonderful recipe for winter holidays.

1/2 pound saltine crackers, hand-crushed
1/4 pound of butter
1 - pint oysters, drained, and save the liquid
2 1/2 - cups milk
1 - cup heavy cream or half-and-half
paprika
salt and pepper to taste

Butter bottom and sides of 8 x 12 x 2 1/2-inch baking dish.
Add layer of crackers, layer of oysters, lightly
season and dot with butter.
Repeat with crackers and remaining oysters.
Add 1 cup milk, 1/2-cup cream or half-and-half,
season, and dot with butter.
Add layer of remaining crackers, topped with
1 cup milk and 1/2-cup cream or half-and-half.
Melt any remaining butter in 1/2-cup milk with
oyster liquid and pour over mixture.
Sprinkle with paprika.
You can then refrigerate over-night, or immediately
bake.
Bake covered 40 to 50 minutes in 350-degree oven

Serve hot.

Pennsylvania Dutch Shoofly Cake

4 C Flour
1 LB brown sugar
1 C shortening
1 C Molasses Brer Rabbit Green Label is best
2 C hot water
1 T baking soda

Make fine crumbs by mixing flour, shortening and sugar together with two forks. Reserve 1 C for the topping. Mix everything else together and add to bulk od crumbs. Beat well. Pour into a buttered and floured 9x13 cake pan. Top with reserved crumbs and bake at 350 for 45 minutes.

Amish/Pennsylvania Dutch Chicken Corn Soup

1 4 pound chicken
4 quarts water
1 chopped onion
10 ears of corn or one bag of frozen corn
1/2 cup chopped celery with leaves
salt and pepper to taste

Cook the chicken slowly in the water until tender-about 1 hour. Add salt 1/2 hours before chicken is done. Remove chicken from broth. Take the meat from the bones and chop fine and ad to broth. Remove corn from the cob and ad to the soup or add the frozen corn. Add celery and seasonings and simmer.

Make rivals by mixing
1 C flour
1 Egg
1/4 C of Milk

Traditionally you would rub this mixture together with two forks. Ten minutes or so before you are ready to serve the soup, drop by small bits into the boiling broth.

Elaine's Egg & Sausage Cassarole

I got this terrific recipe from a lady who lives in Texas. Wonderful for cold days.

1 - cup grated cheddar cheese
4 oz. sliced mushrooms, drained
1 1/2 lbs. bulk sausage
1 - 10 1/2 oz. cream of mushroom soup
1/2 - cup milk
2 - cups seasoned croutons
1 - small onion - chopped
6 - eggs, beaten with 2 cups milk

Grease 9 x 13 pan
Sprinkle seasoned croutons on bottom of pan.
Cover croutons with cheese and mushrooms.

Brown the bulk sausage, crumbled, with the onion.
Add to the cheese and mushroom mixture.
Pour the egg and milk mixture over all.

Refrigerate over night, or freeze. If you freeze the mixture, allow
6 to 8 hours to thaw.

Before baking, spread with the 10 1/2-oz can mushroom soup,
thinned with 1/2-cup milk.

Bake in 325-degree oven for one hour.

Serve while hot.

Low Fat Cake

4 eggs
1 t vanilla
1 C sugar
1 Vanilla
1 C Flour

Separate eggs and beat yokes until pale yellow. Add vinegar. Beak egg whites until high peaks form. Fold in sugar in several increments. Add vanilla. Combine with both egg mixtures and then add the flour gradually. Bake 350 oven 20-30 minutes or until it tests done.

Fat Loss Secrets for Moms

Homemade Christmas Butterscotch

A very old butterscotch recipe:

1 C butter
1 C sugar
1 C molasses
Dash of real vanilla

Combine butter, sugar and molasses in a pan. Bring to a boil. Reduce heat and cook about 20 minutes, Remove from heat and add vanilla. Pour onto a well butter platter. Allow to cool and harden. When totally hard crack it with the corner of a knife.



Make Your Old Candy Wrappers

Easy Lemon Pie

1/2 Cup water
2 Eggs
1/14 Cup Water
1/2 Stick butter
1 Whole Lemon chopped finely
2T Flour

Putt all ingredients in a blender for 1 1/2 minutes. Pour into an unbaked 8" pie shell and bake at 375 for 35 minutes.
Serve with whipped cream if desired.